Tonight we do the cooking! On the menu: ABBY CANFIELD‘s Spring in Sicily supper. After working in a Sicilian-inspired restaurant for years, being immersed in those flavors, Abby had her first trip to Sicily planned in the fall of 2020, and was thrilled to experience Sicilian cuisine in its natural habitat. Needless to say, that trip didn’t happen, and Abby is bringing the flavors of that Sicilian vacation to us. If you close your eyes and put on a wave machine, you can almost imagine yourself there.
Seared shrimp and halibut with saucy Calabrian chilis and lemon
Magnia (bacon-wrapped spring onions)
Cavatelli with fava beans, chilies, golden raisins, and almonds
Shaved fennel with citrus, arugula, pecorino, castelvetrano olives, and honey lemon vinaigrette
Fried chickpea panelle with spicy tomato aioli
Polenta olive oil cake with pistachio whipped cream
The meal can be made vegetarian by replacing the shrimp with seared eggplant and mushrooms. If you would like a vegetarian meal, please select that option when you register.
Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6pm. The meal is fully prepared, but may require reheating when you get home (we’ll provide instructions for how to do that). We are unable to provide meal delivery.
If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:
Red Wine: Tomâs Cusiné, Llebre, 2018, Tempranillo blend
White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc
Rosé: Chateau Haut-Blanville Rosé, 2019