Additional farmers include:
·
Lake Meadows Naturals, who is
providing poultry and egg products
·
Jason Farms, providing eggplant and okra
Portobello’s Executive Chef Steven Richard and Chef
Tony Mantuano have hand-selected a group of farmers that will provide
inspiration for the day’s class as well as new dishes for the restaurant’s menu,
that incorporate items from the local farmers. The five course meal includes:
·
First course: Pizza dough demonstration, including dough recipe
and treatment and a simple tomato sauce recipe
·
Second course: Pickle demonstration with local seasonal okra and
green tomatoes, served with eggplant fries
·
Third course: ‘Egg in Purgatory’ demonstration of new menu item
to be added to Portobello’s menu, featuring local cage free egg from Lake
Meadow Naturals
·
Fourth course: Roasted chicken thigh demonstration, featuring
poultry from Lake Meadow Naturals
·
Five course: Rustic presentation of dark Valrhona chocolate
with parmigiano spade and Port pairings
During the class, guests will have the
opportunity to sample the dishes, as well as cocktails crafted by Portobello’s beverage
manager. In addition, participants may preview the seasonal menu and drink
specials, and have a chance to win seats to a future cooking class for two.
Cost of the class is 49.95 per person plus
tax. To reserve, contact Portobello at 407-934-8888.
About Portobello
Portobello restaurant is a relaxing
trattoria that immediately transports guests to the Tuscan countryside with its
warmly rustic interior décor and outdoor alfresco dining. Portobello’s wood burning oven lends delicious
flavor to the bounty of the Italian countryside. Crusty breads, sun-ripened
tomatoes, imported Prosciutto di Parma, freshly caught fish, fruity olive oils
and sharp, pungent cheeses are all accentuated by the comforting ambiance of
Portobello. For details, visit www.portobellorestaurant.com.
About Tony Mantuano
Most often recognized as one
of the Champions on season two, of Bravos’ “Top Chef Masters” Chef Tony
Mantuano is also internationally regarded as an influential culinary force,
Chef Tony Mantuano is the chef/partner at Spiaggia, the only four-star Italian
restaurant in Chicago. Awarded the 2005 James Beard Foundation Award for
“Best Chef: Midwest,” Mantuano worked in several Michelin-starred restaurants
in Italy before opening Spiaggia in 1984 to critical acclaim, and has since
gone on to win The Chicago Tribune’s highest culinary prize, “The Good Eating
Award” and named a Food & Wine “Best New Chef” in 1986. His other
ventures include Mangia Trattoria in his hometown of Kenosha, Wisconsin,
chef/partner of Terzo Piano at the Modern Wing at the Art Institute of Chicago,
and the recently opened Bar Toma in Chicago. Mantuano is a cookbook author,
television personality and has been covered in the media in outlets such as,
“Nightline,” “The TODAY Show,” “MARTHA,” The New York Times, Wall Street
Journal, The Washington Post, The Chicago Tribune, Food & Wine, Wine
Spectator and Bon Appétit, among others. Chef Mantuano and Spiaggia held their
one Michelin star in the 2012 Chicago guide. Under Chef Mantuano’s leadership
Spiaggia continues to mark the culinary map, highlighting unique and “first
seen” in the U.S. Italian products and producers.
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