Tavola Fresca
 
 

Backyard Dining Al Fresco Prepared by a Chef-farmer

 
Summer Tavola Fresca Dinners 2010 In the summer of 2010, devoted gardening chef Nick Schneider will present a uniquely fresh backyard dinner series. The Tavola Fresca will be served every fourth Tuesday from May to September, with each monthly dinner ennobling a different Italian regional cuisine. Ten guests will feast on five traditional courses originating from the kitchens of Piedemonte, Liguria, Parma, Sicilia & Bologna. Guests enjoying these seasonally choreographed menus will savor in the freshness of chef-grown, caught and otherwise exceptionally fresh ingredients. The dinners are served in a secluded patio and garden environ in the Whittier neighborhood just off Eat Street. The price fix menu for $45 will include 5 courses – antipasti/insalata, primi, secondi, contorni, and dolci with cafe, plus a lively food discourse. Wine recommendations are provided with each menu and diners are encouraged to bring a bottle to share. Dinners commence at 6:00 pm. If there is rain, a large indoor dining room is reserved. Menus Maggio - Piedmonte 5.25.10 1 opening salad of mixed & wild greens sautéed gnocchi with morel mushrooms grilled lamb steaks with mint pesto asparagus in bagna cauda hazelnut biscotti recommended wines: Barbaresco, Dolcetto, fuller bodied Zinfindel Giugnio - Liguria 6.22.10 Full antipasti of Belgian stuffed endive with radish, melon, Genovese salami fresh linguini al pesto Genoevese braised rabbit with white wine, olives and herbs sauteed chard with anchovy pistachio-lavender biscotti recommended wines: pinot grigio, un-oaked chardonnay Luglio - Parma 7.27.10 Full antipasti of torta fritta with MN prosciutto tortelloni dell’ erbette herb stuffed trout grilled over appelwood shaved cauliflower salad with parmiggiano- reggiano and balsamic vinegar walnut-spice biscotti Wines recommended: Specialty whites, Malvasia Secca or Amabile, dry crisp Pinot Grigios Agosto - Sicilia 8.24.10 Full Antipasti of baby artichoke bruschetta & Panelle (chick-pea fritter) with Caponata A selection of stuffed baby vegetables Homemade semolina pasta Spaghetti with Fresh Tomato Sauce Thin vegetable fritters Sicilian & Sardinian Cheeses Lemon Granita About the host Tavola Fresca is a project of experienced culinarian and prolific gardener Nick Schneider whose talents have been tested at Cafe Brenda, the Picnic Operetta, Mill City Farmers Market, among many other restaurants and venues. He has worked and cooked for Italians here and on farms across Italy. Nick also teaches varied cooking classes, offers catering and personal chef services. He is currently managing his cooking habit with heavy doses of gardening, and vice versa. 2010 Picnic Operetta: http://mixedprecipitation.org/ Mill City Farmers Market: http://www.millcityfarmersmarket.org/ Photos courtesy of Brad Dahlgaard: http://homepage.mac.com/bradaway/bradhomepage/Menu54.html Gardening Matters: http://www.gardeningmatters.org/http://mixedprecipitation.orghttp://www.millcityfarmersmarket.org/http://homepage.mac.com/bradaway/bradhomepage/Menu54.htmlhttp://homepage.mac.com/bradaway/bradhomepage/Menu54.htmlhttp://www.gardeningmatters.org/shapeimage_9_link_0shapeimage_9_link_1shapeimage_9_link_2shapeimage_9_link_3shapeimage_9_link_4

Sign-up up solo or with friends.

Dinners are designed for 10 guests.

Reservations made by emailing:

tavolafresca@gmail.com

Reservations & Questions  ~  tavolafresca@gmail.com


Announcing... 

the Tavola Lirica Fall Dinners September 16th &17th

Pairing a light Opera Performance & Traditional Venetian Menu

set in a Terra Vista masterwork garden-scape

Tavola Fresca is on winter hiatus...

but Nick is still catering, offering cooking classes

and personal chef services.


Send inquiries to:   ns.schneider@mac.com