Cloak & Dinner: November 2011

Our first private supper, booked exclusively by my parents for their friends who've all had yet the chance to try our cooking, even though we take over their house on a monthly basis and turn it into our own private kitchen studio. Knowing that we were cooking for a group of massive wine fanatics, we decided to head to Italy for a little Carnevale experience...

A tavola non si invecchia!

Tonight, we travel to Carnevale di Venezia! Each year, forty days of pageantry light up the ancient canals and corridors of Venice, as masked revelers sing, dance, and feast their way to Martedì Grasso. A Venezia, you talk with your hands and cook con il cuore... (with your heart.) We've gathered tastes da tutto il paese to capture the intoxicating spirit of the Queen of the Adriatic, but in truth, the food is only one small part of the eternal essence di Carnivale. Unirsi a noi per gustare i sapori d'Italia, e, così facendo, diventano una vera famiglia. Mi scusi, I got carried away there for a moment. Park your Gondolas, don your bauta, and viva la vita! Tonight we celebrate il Carnevale, wishing it could last all year.

As always, here are a few housekeeping notes. If you'd like to be added to the mailing list for future C&D dinners, please email rsvp@cloakanddinner.com. and remember you can also follow us on twitter @cloakanddinner.

Antipasto

compartmentalized caprese

deconstructed caprese salad with pesto olive oil in pipettes & sweet balsamic reduction

Zuppa

gazpacho of melon with prosciutto duo

a play on melon & prosciutto with both fried & fresh and a garnish of mint

Primo

smoked salmon lasagna

a fan favorite from the Rags to Riches dinner!

Il Contorno

a walk through the garden

edible mushroom dirt with an elderflower spiked salad garden

Secondo

array of scented sea salts with steak

taken from our A Day in the Life dinner we accented with baby potatoes, cauliflower & exotic sea salts including ghost pepper, garlic & hickory smoke

Fromaggio

goat + parmesan panna cotta