This year’s theme for the club dinner was inspired by the Buller Summer School Guy Grossi Cooking Class which some of our members went to earlier this year. They spent the morning with Guy and his team as he demonstrated some of his superb culinary skills while they enjoyed more than a few glasses of wine. (All this while the rest of us were busy doing a work party). While staggering back to the lodge they forged the perfect excuse by hatching a plan for an italian theme for this year’s annual club dinner.
The menu was loosely based on a couple of Guy Grossi recipes and presented on an authentic menu card – we even had place mats featuring cities of Italy. Here’s the menu we enjoyed.
Assaggini Antipasto – traditional Italian tastes, cured meats, pickled seafood, marinated vegetables and formaggio
Penne con vitello e porcini Penne with veal and porcini mushrooms
Risotto con funghi Mushroom risotto
Insalate – Ruchetta selvatica Wild rocket with shaved parmigiano and balsamic vinegar
Dolce – Tiramsui Torte Caprese al Limone Torta di mele alla panna