The Last Supper…

August 25th, 2012 was a special night at our restaurant Pandolfi’s.  At least it was for me, as it was the last evening at Pandolfi’s in 2012 with Chef Grant in the kitchen.

Our goal was to create a grand finale and to give our best guests a HUGE thank you for all of their support as we have expanded our business.  We also wanted to introduce Chef Daniel Breedlove to our Pandolfi’s family.

Chef Grant & Chef Daniel plating dessert

My goal was to cook food I love to cook and share the kind of contemporary Italian food I’m passionate about serving.

The Menu

Amuse

Watermelon & Balsamic

Roasted Brussels

Scallop Cappuccino

Housemade Tortelini & Parmesean

Primi

Caprese Salad, Rooftop basil, Heirloom Romas, Housemade Mozz

Pasta

Housemade Gnocchi served with oyster mushrooms, blue crab, parmesean and truffle.

Secondi

Short Ribs 2 ways – braised with crispy gorgonzola polenta & linguine with 8 hour ragu

Dolci

Olive Oil Orange cake with Limoncello 3 way – Limoncello Glaze, Limoncello Ice Cream & Homemade Limoncello shooter

Recipe Below Pictures

I do not often share recipes specifically from the restaurant – today is an exception.  (My intention with this post is to share the menu and few pictures to give you an idea of the kind of food we serve to compare to the recipes I like to post.)  The recipe below is for the most popular dish of the evening – it is rich, decadent and over the top…And its simple.  I thought of this as a way to use some frozen scallops we had in the freezer.  (I refuse to try to serve scallops which have been frozen in our usual seared form…I’m a little picky on quality…) This recipe put perfectly good, but frozen scallops, to great use.

Enjoy!

 – Recipe Below Pictures –  

Amuse

Caprese

Gnocchi

Short Ribs Two Ways

Housemade Limoncello & Cake

 

Scallop Cappuccino

  • 6 – 8 U10 Scallops
  • 1 Quart Heavy Cream
  • 1 Pint Whole Milk
  • 6 Sprigs Thyme
  • Kosher Salt to taste

 – Cappuccino Foam – 

  • 1 Cup Heavy Cream, Very cold
  • 1 Tablespoon Truffle Oil

For the Cappucino, combine all ingredients except for the salt in a large, heavy bottomed stock pot.  Bring to a slight boil and then simmer for 4 hours.

Remove from heat and strain all solids from mixture using a china cap.  Strain again using a fine mesh strainer.  Strain one more time for good measure.

This final strained mixture should be returned to the stove and again brought to a simmer.  A film will form over this mixture from the cream and that is ok.  simply simmer to thicken this mixture slightly.  It is ready when the it is a very light brown color, simliar to a cappucino.  (Usually takes another 2 – 3 hours on the stove.)

Prior to service, season with salt to ensure this “pops” with scallop flavor.

For the foam, mix heavy cream and truffle oil in cool stainless steel bowl.  Hit it hard with an immulsion blender until and light and frothy.  Taste and adjust seasoning with a pinch of salt if desired.

To serve – ladle 1 – 2 ounces of scallop cappucino into an espresso cup and top with a teaspoon or so of the foam.

 

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One Response to “The Last Supper…”

  1. debbie cansler
    September 4, 2012 at 4:05 am #

    That meal was wonderful! The food was great but the dining experience was so fun. We can’t wait to do it again!

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