Tavolàta Sunday Feast: Piedmont

The first Tavolàta Sunday Feast of 2015 will explore Piedmont, the northern Italian region known for its hearty dishes, love of truffles, and wonderful rich wines. This feast marks the start of a new series at Tavolàta with chef Addam Buzzalini— rather than focusing on a particular ingredient, 2015’s feasts will traipse through the delicious regions of Italy, taking guests on an in-depth culinary tour.

The January 11th dinner will showcase the rich heritage of Piedmont cuisine with dishes that have been passed down from generation to generation as well as some dishes with more modern twists, plus, a wealth of truffles, both black Périgord and white Alba.

Where: Tavolàta
When: Sunday, Jan 11th, 2015
Why: Piedmont!
Cost: $75 per person
Reservations: Online or 206.838.8008

Piedmont Menu

Antipasti

Bagna Cauda with soft cooked egg, fried cauliflower, potato, and Alba truffle 
Mixed Salumi with winter preserves and Grana Padano
Vitello Tonnatobraised veal and St. Jude’s albacore tuna
Beef Carpaccio with white anchovy, artichoke, Périgord truffle, and Meyer Lemon

Prima Piatti

Roasted Pork Agnolotti with kale, pancetta, and apple
Potato Gnocchi with black trumpet mushroom, Pecorino, and thyme
Alba Truffle Risotto with Parmesan

Secondi

San Craubraised pork ribs with cabbage
Bone-In Dry Aged Ribeye with horseradish zabaglione
Pan Roasted Black Cod with grape mostarda

Sides

Fried Farm Egg with shaved Alba truffles
Roasted Delicata Squash with balsamic vinegar
Winter Greens with sultanas and pine nuts

Dolci

Hazelnut Torte with blood orange sabayon gelato and compote

Dinner will be served family style at the communal table where seating is limited to 26 guests. Dinner begins at 6pm and the cost is $75 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

Future Feasts

February 8 — Lombardy: Cotoletta alla Milanese (pounded, bone in veal chop), risotto, pizzoccheri (buckwheat pasta with braising greens)

March 1 — Tuscany: Salume and antipasto, ribollita vegetable soup, dry-aged Porterhouse steak 

April 12 — Lazio: Suckling Pig with traditional condiments, bucatini all'amatriciana

May 3 — Sardinia: Seafood Feast with bottarga, baby octopus, scampi, sardines, and spiny lobster

June 7 — Sicily: Frutti de Mare, spaghetti with sea urchin, broad bean and artichoke salad, and classic cannoli