February’s Sunday Feast at Tavolàta will explore Lombardy, the northern region of Italy that borders on Switzerland. Chef Addam will be serving many of the region’s signature dishes for the February 8th meal, like tortelli de zucca, squash ravioli, and vitello cotoletta, a bone-in veal chop pounded and fried.
There are a variety of geographies within Lombardy, from the Alps in the north to the rivers and plains of the south, making way for a range of traditional dishes. Rice grows well there, providing the base for the classic risotto Milanese with saffron, and cattle graze in the fertile farmlands, providing for many preparations of veal as well as Gorgonzola cheese. Join Tavolàta for this hearty winter feast featuring warming pastas and braised meats.
When: February 8, 6PM
Mixed Salumi Proscuitto de Parma, Speck, Coppa, Mortadella, Breasola, and more with preserved fruit and olive oil
Arancini Fried Aroborio Rice with Tallegio D.O.P. and Tomato Sauce
Bruschetta Foie Gras Spread, Apple, Arugula
Spiced Pork Belly Kumquat Agrodolce ,Vanilla Parsnip
Baby Lettuces with pear agrodolce, and Gorgonzola DOP
Risotto Milanese with saffron, bone marrow, and Parmigiano-Reggiano
Pizzoccheri: buckwheat pasta, with braising greens, pine nuts, sultanas, garlic, sage, and cured egg
Tortelli di Zucca: winter squash ravioli, with brown butter, balsamic vinegar, and shaved amaretti cookie
Cassoeula: Braised Pork Neck with Verzino sausage, chicken, savoy cabbage, and grape mostarda
Vitello Cotoletta: Bone-In, Pounded and Grilled Veal Chop with wild mushrooms, garlic and pangrattato
Creamy Polenta with Butter and Fried Herbs
Brussel Sprounts, Guanciale, Red Pearl Onion
Tiramisu by Dionne
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 $55 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.
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