You know those gorgeous, sun-drenched pictures of Italy, the ones with the gleaming Duomo on the hill, the rock-paved streets, the tall cypress trees that always seem to lean to the right? The woman sharing the fluffy down comforter with you does. She loves it there. It doesn’t matter if you think she’s picturing Florence or Rome. All you need to know is that it’s really Orvietto, just off the freeway between the two.
Orvietto is Umbria’s favorite hill town, most famous for its cathedral, ceramics and Classico wine, but their food is every bit as good as the rest of northern Italy’s. This Saturday, one of Orvietto’s favorite sons will cook for the two of you in one of Dallas’ coziest private dining venues – My Private Chef.
That means lots of dishes you can’t pronounce, lots of wine labels you don’t recognize, and lots of loving when you get back under that comforter.
(You can thank Lorenzo on the way out.)
Just ante up the $135 per person and let Lorenzo worry about the details.
And remember to tip your waiter; he already knows she wants extra hazelnut biscotti for the ride home.
There are two seatings for the Polegri dinner Saturday night. Though the 8:30 pm dinner is sold out, Muller says there are a few seats left for the 5:30 dinner.
When: February 2nd 2013; 5:30 pm arrival
Where: My Private Chef, 2901 Elm Street, Dallas
Reservations via email email@example.com or via text 469.441.9394
Cost: $125/person (includes wines, autographed cookbook & raffle ticket)
A little somthin’ somethin’ about My Private Chef:
Chef Holly Muller owns My Private Chef, a catering company that specializes in healthy cooking but doubles as private dining venue whenever Muller feels like opening the kitchen to chefs like Sharon Hage, Matt McCallister, John Tesar, David Anthony Temple and Polegri for pop-up dinners. Polegri hooked up with Muller for this dinner through their mutual friend, former Dallas attorney Kaylee Higginbotham, who now leads culinary tours through Italy through her company Chow & Ciao,
Here’s the menu:
Chestnut and raisins bread crostini with spicy
cow milk “caciotta” and arugula mousse
Pan fried “Polentine” topped with mushrooms and red pepper cream
“Lumachelle” bread with pancetta and aged Grana cheese
“Supplì” with Castelluccio’s lentils and tomato puttanesca veloutè
Umbrian pecorino cheese, chestnut honey jelly and Tuscia’s hazelnuts
Beef and chicory “Polpettine” with a white truffle bechamel
Warm Farro “sformatino” with cherry tomatoes, capers, black olives, and mozzarella, served on arugula and yogurt velvet sauce
Red cabbage soup, traditionally served with crispy “guanciale”,
shaved Parmigiano, white grapes and new extra virgin olive oil from
his farm in Baschi!
Umbrian lasagna with duck white ragout, sweet turnips and black truffles, served on pumpkin fondue and toasted, crunchy almonds
Lamb shoulder roulade stuffed with prunes, fresh garlic, sage and leeks,
brazed with Alkermes and shallots, puree of cauliflower and nettle
Monte Bianco” of candied chestnuts, meringue, mascarpone and cream mousse, served on a bitter chocolate sauce with pink pepper flakes