Fusilli bucati with Pesto Trapanese
Modica Cavatelli with Ricotta & Peas

Alta Moro Etna Bianco 2014

Meyer Lemon & Mint Granita

Gaddina Limuni Sicilianu
Swordfish with Salmoriglio Sauce

Sicilian Cauliflower and Black Olive Gratin
Sicilian-Style Broccoli Rabe With Eggplant and Capers Recipe

Barone di Villagrande Etna Bianco 2015

Orange Scented Olive Oil Cake

Nina Amaro

Chef: Dario
Sous Chef: Matt
Photographer: Angela

In the chef’s words:

The theme for this one is Thai, or at least Thai-flavored, since the menu takes some license.

Thai-spiced watermelon soup with crab
Thai-style cucumber salad
Pork larb

Sabai Sabai Cocktail

Main Course
Clams with coconut curry broth
Crab fried rice with shrimp

Ravines Dry Riesling, 2015

Thai-Style grilled chicken (gai yang)
Bok Choy

Pierre Spark Pinot Blanc, 2015

Sweet sticky rice with mango

Thai Iced Tea
Pazo Cilleriro Albariño, 2015

Chef: Matt
Sous Chef: Dario
Photographer: Angela

In the chef’s words:

This month’s dinner theme will be Japanese and we will serve a kyo-kaiseki inspired meal celebrating spring vegetables and local produce. Though kaiseki is often associated with multi-course meals and tea ceremonies, the word kaiseki originally had little to do with cooking or tea. Kai means “bosom” and seki means “stone,” and the term comes from the habit of buddhist monks carrying heated stones in their robes so the warmth of the stones will stave off hunger. Over the years the term has come to mean “light meals,” often to accompany tea ceremonies. We will do a few courses of simple “home-style kaiseki,” something between an elaborate course meal and heated stones.

Hassun (八寸)— “An expression of the Season”
Spring Onion Salad
Spring Vegetable Tempura
Sesame-Coated Asparagus with Pork Belly
Grilled Fava Beans and Spring Onions
Octopus and Cucumber Salad

Sendai (仙台市)— Nikka Coffey Malt, vermouth, cherry bitters

Mukozuke (向付)—Sashimi Dish
Tuna with Ginger Sauce

Izumo Fuji “Ancient Shrine” Junmai

Futamono (蓋物)— Lidded Dish
Sake-Steamed Littleneck Clams

Kurosawa Junmai Kimoto

Yakimono (焼物)—Grilled Dish
Grilled Sirloin with Miso Glaze

Gohan (御飯) — Rice
Bamboo Shoot Rice with Miso Soup and Fresh Pickles

Tamagawa Tokubetsu Junmai “Heart of Oak”

Mizumono (水物)— Dessert
Green Tea Kasutera with Strawberries and Vanilla Ice Cream

Plum Wine

Chef: Joy & Mike
Photographer: Angela

As a nod to St. Patrick’s Day, our second dinner was in the spirit of Ireland:

Irish Stout Granita with Raw Oysters

Irish Cheddar Fondue With Stout and Whiskey with Buttermilk Soda Bread

Irish Roast Salmon & Champ, Potato Yeast Rolls
COS Pithos Bianco, 2015

Guinness Pie & Creamed Kale
‘Outis’ Nessuno Etna Rosso, 2014

Ginger Stout Cake
Coole Swan Irish Cream

Chef(s): JP & Angela
Bar: Matt
Photographer: Angela

This inaugural dinner set the bar quite high for future hosts. For this delicious taste of Catalonia, Dario pulled out all the stops. He even purchased some Spanish style wine glasses. It was like Barcelona… in Brooklyn.

Chorizo, manchego & valdeon cheeses, and olives
Yzaguirre Blanco Reserva Vermouth Spritzer

Warm Spanish Style Giant Bean Salad and Fire Roasted Peppers with Boquerones
Avinyó Cava Reserva, 2013

Almejas con Chorizo
La Caña Alberiño, 2015

Catalan Beef Stew with Mushrooms and Patatas Bravas
Camins del Priorat, 2015

Crema Catalana
Rare Wine Co. Historic Series Charleston Special Madeira

Chef(s): Dario & Matt
Photographer: Angela