Westminster's October reserve dinner was themed "Chef's Roots". The theme and menu for the dinner was based on my childhood. One of the main reasons that I am a chef today is because of my grandmother(3rd generation from Italy). The menu we served was a combination of items that our family has enjoyed throughout the years that she prepared. I have many fond memories of being in the kitchen with my "Nanna" helping her cook.
Each course was paired with an Italian wine. We had 18 people attend the dinner, 4 of which were perspective residents that marketing had invited. A good time was had by all, and it was said that this dinner is one of the best we have done to date.
Executive Chef Rob Campbell
Cocktail
Sgroppino
Prosecco (Italian sparkling wine), vodka, lemon sorbet, mint leaves
On Table
Olive oil, black pepper, parmigiano-reggiano, Italian bread
1st Course
Charcuterie Board
Speck, Mocetta, Finochietta, capers, cornichons
2nd Course
Fresh Pasta w/ gravy
House-made pasta tossed with family’s gravy
Intermezzo
Campari Sorbetto
Pink grapefruit, sugar, Campari, bitters
3rd Course
Coda alla Vaccinara
Braised oxtails, Morel infused polenta, crispy pancetta-kale, tomato oil
Dessert
Trio
Dark Chocolate Gelato, vanilla bean panna cotta, meringue cookie
Rob Campbell
Executive Chef
Morrison Senior Living
Westminster Place