(Photos courtesy of Anthony Szlachciuk of Oh My Gato Farm/CSA)
We were definitely "eating our colors" at the Think Local Benefit Dinner Friday night. Debbi DeNino of Dino's Ristorante Italiano was our guest chef. A few Think Local kitchen crew members met at the restaurant to help prepare the feast. We used local pumpkins from Debbi's garden. Big Lick Farm/CSA donated organic arugula, herbs, swiss chard, and both red and golden beets. Lighthouse Center Bakery baked fresh bread and our local teahouse, Teapots and Teacups, made dessert.
It's great fun to work together with friends preparing an amazing meal. My fingers are still a bit purple from slipping the skins off the roasted beets! Here's the final menu:
Menu di Stasera
Insalata di Inverno con Rocket y Nocciole
Winter Salad with Arugula and Hazelnuts
Farrato de Battimenti Arrostiti
Roasted Beets and Barley
Braised Greens with Red Onion Rings
Lasagne di Inverno con Zucca
Winter Pumpkin Lasagne
Pani del Forno del Mattone
Assorted Brick Oven Breads
(donated by Lighthouse Bakery)
Slices of Chocolate Truffle Roll
(donated by Beth and Rebekah Lang of Teapots and Teacups)
Wines by Sienna Ridge Estate
Everything was incredibly delicious. The Pumpkin Lasagne was superb. Cubed, seasoned pumpkin layered with sheets of egg pasta, bechamel sauce and parmesan and mozzarella cheeses. I was one of the servers and I noticed that even some of the skeptics came back for seconds. Debbi says it's not a regular menu item at Dino's, but she serves it as a special on occasion.
The Hotqua String Band (gypsy swing music) provided excellent entertainment and even improvised a Think Local theme song! It was a great evening.
The next benefit dinner and concert is set for Friday, March 20. Details coming soon....