ARTS ON THE LAKE
Lake Carmel Arts Center
640 Route 52
Kent Lakes, NY 10512

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Office hours:
3:00 p.m. to 5:00 p.m.
Mon., Wed. & Fri.; other times by appointment.

845 228-AOTL (2685)

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Art and Cusine Feast - Rescheduled Date Coming

Sunday, January 15, 2023 at 3:00 pm

 

Coming soon to Arts on the Lake

Due to unforeseen circumstances, we are needing to reschedule our anticipated Art and Cuisine Feast. We will be finding a date in the Spring for this event.

 

In the mean time, this is the planned for menu, so keep dreaming of it until the Spring. The date will be announced shortly.

 

Arts on the Lake: Art and Cuisine Menu

 

I have offered the Arts on the Lake to prepare a dinner as fund-raiser. My wife, Elizabeth, and I will donate our efforts in totality to the income of this dinner so as to help in the creation and implementation of the amazingly varied and quality offerings of this art center, dedicated in the much-needed propagation of the arts.

 

MENU

Antipasto:

 

Pear topped with gorgonzola and walnut, drizzled with balsamic vinegar and accompanied by baguette slice and prosciutto.

 

First:

Lasagna alla Bolognese (traditional)

Green spinach home-made egg pasta layers containing:

Bolognese sauce (butter, extra virgin olive oil, beef, pork sausage, onions, carrots, celery, triple-concentrate Mutti tomato paste, homemade chicken broth, red Lambrusco wine, Marsala, cream, spices: sage, rosemary, parsley, garlic, pepper, nutmeg)

Bechamel (butter, flower, milk, nutmeg)

Parmigiano-Reggiano (24 months) grated cheese.

Contorno (vegetable side):

Vecchia Di Emilia Romagna:

A vegetable dish comprising of the following ingredients slowly cooked for 80 minutes: red and green peppers, vine-ripened tomatoes, sweet Spanish onions, garlic, capers, parsley, oregano, thyme, basil, extra virgin olive oil, Cointreau, balsamic vinegar from Modena.

 

Dessert:

Torta di Ciliegie (cherry tart):

Pasta frolla dough (flower, butter, a touch of lard, egg yolk, sugar, orange rind, Marsala) and a filling made with tart-cherry marmalade mixed with prune butter and cooked with balsamic vinegar.

Zabaglione alla Shundi…...ingredients: SECRET

Wine will be offered as well.

 

The above are some of the traditional dishes that I began making as a child helping my family in Parma, Italy (all of them loved to cook: mother, father, grandfather and aunt). Most of the recipes were inspired by the marvelous cook book of Pellegrino Artusi, a great 19th century chef-writer. Many artists have used these dishes as subjects for their paintings, as we covered in my classes.

 


The dinner will be held at the Art Center. Cost is $80 per person. All proceeds will go to the Center. We hope you will join us for this special occasion. Tickets will be available again as soon as a new date is decided upon. Thank you for your understanding. If you already purchased a ticket, we will be in touch with you concerning refunds if you are unable to attend the new date.