Special Event #229: Featuring Parmigiano Reggiano, Heirloom Tomatoes and Evan Kleiman

Date September 12, 2018, Wednesday
Time 7:00 pm - 9:00 pm
Price: $75
Phone 734.663.3663

A culinary radio host, our favorite fruit, and the world’s king of cheeses!

Join us for an unforgettable evening with the host of Good Food on KCRW 89.9 in Los Angeles, Evan Kleiman! A winner of the James Beard Award for Who's Who of Food and Beverage in America is coming back to Ann Arbor by popular demand.

Evan has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show, which she has hosted since 1997. She is also the founder of LA's Slow Food Chapter, serves on the stewardship Council for Roots of Change, and is a member of the Los Angeles Food Policy Council.

The chef and owner of Angeli Caffe of 28 years before its close in 2012 is known for her commitment to fresh, simple ingredients based on cucina povera, or “peasant cooking” of Italy. We look forward to tasting her ingenious flavors featuring Parmigiano Reggiano cheese and this year’s harvest of heirloom tomatoes from Tamchop Farm in Dexter! The author of eight books on Italian food, Evan’s expertise will make this one of our most delicious tomato dinners yet!

Menu


Bread:

Foccacia
Topped with Mascarpone and a custard of Parmigiano Reggiano.

First Course:

Salad of Baby Greens, Belgian Endive, Fennel
With a garlicky Parmigiano Reggiano vinaigrette.

Heirloom Tomato Pie
With a Parmigiano Reggiano crust.

Main Course:

Served family style.

Mortadella Rolls
Filled with a mixture of Ricotta, Parmigiano Reggiano, and Mortadella.

Spaghetti with Softened Butter
With Parmigiano Reggiano.

Heirloom Tomato Risotto
With pesto swirl and Parmigiano Reggiano.

Fennel alla Parmigiana
Fresh fennel roasted in heirloom tomato sauce, topped with Parmigiano Reggiano.

Tomato and Parmigiano Reggiano Bar:

With heirloom tomatoes from Tamchop Farm and We the People Grower’s Association, Parmigiano Reggiano, fresh mozzarella, assorted olive oils, assorted artisanal vinegars, Tellicherry black pepper, and Fleur de Sel sea salt.


Menu subject to change.