Cook, Eat, Drink, Learn, Travel, Have fun,
Join me in my love of food & drink!
Week 32 Menu
Sunday, September 19, 2021
This Menu Features Choices & Substitution Options
Chicken Scarpariello with Sausage & Peppers
Side: Imported Broccoli de Rabe sautéed in Garlic
1A: Braised Snails and Sausage in Tomato Sauce
***Choose 1A or 1B***
1B: Soup: La Licuria: Onion, Potato, Caciocavallo Cheese and Bread
Beef Stew with Red Wine & Vegetables
Side: Polenta Cakes with Garlic Confit
2A: Mushroom Scamorza Cheese Tart
***Choose 2A or 2B***
2B: Soup: Chicken & Poblano Pepper with Black Beans
***No Substitutions Possible For Meal #3***
Baked Rigatoni with Mushrooms, Prosciutto, Cream, Taleggio Cheese
Side: Stuffed Zucchini
Soup: Creamy Cauliflower with Corn & Bacon
Pan-Fried Haddock Mediterranean Style: Tomato, Caper, Black Olive
Side: Baked Potato and Artichokes
4A: Dessert: Tres Leches Cake
***Choose 4A or 4B***
4B: Soup: Creamy Tomato Bisque
Roasted Porchetta with Orange Sauce
Side: Roasted Potatoes with Garlic and Rosemary
5A: Spinach Timbale with Fontina Cheese Sauce
***Choose 5A or 5B***
5B: Soup: Wild Rice
Kindly Note: You May Substitute Any Of The Main Dishes With The Following Items:
AA: Sautéed Tuna Steak with Shitake Mushroom Sauce
BB: Sautéed Quail with Dried Cherry-Balsamic Sauce
A few of Roberto’s “Freezer Friendly” sauces available for purchase (32 oz. Container):
Roberto’s Caesar Salad Dressing: $16 (16 oz.)
· To Place an Order: ***ORDERS MUST BE RECEIVED BY THURSDAY 11:00 AM***
Menu Selections, Choices & Possible Substitutions
Desired pick-up location
· Once your order is received and accepted per availability, you will receive a confirmation from Nancy Donna and you may then proceed with payment.
· Remit Payment: via PayPal or Venmo. PayPal: Roberto Donna@chefroberto61 or Venmo: Roberto Donna@ChefRobertoDonna 202-256-6801
Weekly Meal Includes: Main course, the noted side and your choice of an option where noted for 5 days; mostly freezer friendly. Apologies, additional menu substitutions not possible.
Cost: Family of 2: $250; Family of 4: $375; Family of 6: $575; Accommodations may be made for larger families.
Contact Us: We welcome your questions via email firstname.lastname@example.org or via phone 202-257-0168.
Food Pick-Up: Sunday, September 19, 2021. We feature the following pick-up locations: Cesco Osteria (curbside) in Bethesda, MD; MacArthur Blvd, DC; Lyons Village Park in Arlington, VA and Tysons Corner, VA.
Private direct deliveries available for an additional charge.
Grazie for your support & best of health!
New Roberto Donna Zoom Wine Dinner with Poggio Alloro Wines
Join us at 5 pm on Sunday, Sept. 19, for our first virtual wine dinner of fall!
Chef Roberto Donna will cook us a grand Tuscan feast, and the joyful and delightful chef/winery owner Sarah Fioroni will join us live from San Gimignano to present four terrific wines from Poggio Alloro.
The cost for dinner for two with four bottles of wine (including a fantastic half-bottle of Vin Santo) is $240 (plus tax) with options to add extra meals as well.Reserve Now
Many of you have enjoyed meeting Sarah Fioroni during her visits to the shop a few years ago, and her Poggio Alloro wines are getting better and better.
The Fioroni family are textbook examples of the quality revolution that drove Tuscany’s emergence as a world class wine region. They came to Tuscany from Italy’s Marche region in 1971, purchasing 50 acres of stony, barren, land and a tumbledown house within sight of the old towers of San Gimignano. Dedicated to quality from the start, they created a now 250-acre all organic farm growing olives, cereals, vegetables, cattle, and – of course – grapes.
They farm Tuscany’s classic grapes: Sangiovese, Canaiolo, Colorino and Ciliegiolo for their reds and Tuscany’s best white grape, Vernaccia, for this white. Organic farming means more work in the vineyard, with careful pruning, bunch thinning, enriching the soil with the farm’s own compost, and harvesting the very best grapes at the peak of ripeness and health.
At the winery, Sarah’s title is Executive Chef, Sommelier, and General Manager. In other words, you’ll be hard pressed to find anyone better qualified to showcase the charms of Tuscan food and wine! And you already know it’s hard to find anyone better equipped to deliver a great Tuscan meal than Roberto Donna!
Insalata di Gamberi e Fagioli all’Olio di Oliva Extra Vergine della Fattoria
Shrimp and Bean Salad with Extra Virgin Olive Oil from Fattoria Poggio Alloro
2019 Poggio Alloro Vernaccia Nicchiaio
Pappardelle al Cinghiale
Pappardelle Pasta with a Braised Wild Boar Ragu
2019 Poggio Alloro Chianti DOCG
Guancialino di Manzo Brasato al Vino Rosso con Cioccolato e Frutta Secca
Braised Beef Cheeks with Red Wine, Chocolate, Prunes, Apricot and Pinenuts
2018 Poggio Alloro Rosso Convivio
Sfogliatina di Mele
Thin Apple Tart with Vanilla Sauce
2017 Poggio Alloro Vin Santo (half-bottle)Reserve NowReserve your dinner for two with the four bottles of Poggio Alloro wine by clicking the link or calling us at 703.356.6500. Dinner for two with four full bottles of wine will be $240. If you’d like to have friends or family join you for the experience, you may share your wines and order extra dinners for $85 per person. If you have any food allergies or special needs, let us know and we’ll confirm that Chef Donna can accommodate you.
The deadline for reserving your seats is noon on Thursday, September 16. Your meal, wines, and instructions for preparing the dinner will be available for pick-up at Chain Bridge Cellars from 2-4pm on Sunday, September 19. Please add "Restaurant Pick-Up" to the comments section of your order if you would prefer to pick up there. The restaurant will contact you directly with pick-up instructions.
Then, at 5 pm on Sunday, September 19, open your wines and log into the dinner event by following the Zoom link you will receive on Thursday the 16th and again on the day of the event. Chef Donna will be online to explain the feast and walk you through dinner preparation and plating. And Sarah Fioroni will be ready to charm and delight you with the story of her lovely Tuscan estate. Join us!
Shop Cheese and Beer!
Did you know we carry a tasty selection of craft beers from Virginia? And a curated selection of favorite cheeses? It's now easily shoppable on our website! Click below to explore.
Add Some Beer or Food Treats to Your Purchase
ISCHIA 'VIRTUAL' WINE DINNER
delicious themed dishes prepared & presented by top Chef
paired with multi-award winning wines from Ischia winery
in collaboration with
SCHNEIDER'S OF CAPITOL HILL
- Saturday October 16 at 7:00pm -
Stuffed large quid with salame, provola, raisins, pine nuts & parsley slowly cooked in tomato sauce.
Wine: Ischia Bianco
Tagliatelle pasta with Ischiatana veal ragù
Wine: Ischia Rosso
Guancie di Manzo al Vino Rosso e Sartu di Patate
Braised beef cheeks in red wine with potato sartu
Wine: Vigna Mille Anni
Chocolate almond cake
Wine: Moscato la Matota
HOW DOES IT WORK?
- Make your reservation by calling (202) 543-9300
- Pick your dinner & wine up from your pre-selected location on the afternoon of the event:
1. Bethesda 12-12:15pm at Cesco Osteria (7401 Woodmont Ave, Bethesda MD 20814)
2. Washington DC 3-3:30pm at Schneider's of Capitol Hill (300 Massachusetts Avenue N.E.Washington, DC 20002)
- Join the live, interactive dinner-chat via Zoom on Saturday October 16 at 7:00pm (you will receive an email prior to the dinner with instructions)
- Chef Roberto Donna will personally talk you through his dishes and Davide Megna from Impero Wine will talk to you about the Ischia wines
- Enjoy a world-class dinner paired beautifully with exceptional wines...all in the comfort of your own home!
Dinner for 2 with 4 bottles of wine $230 plus tax
Reservations can also be made for 3+ people
No question: Emilia-Romagna's food is famous. Parmigiano Reggiano, Prosciutto di Parma, Mortadella Bologna, and Balsamico di Modena are just the highlights - flavor runs deep here. And it runs deep through the region's deep wines, especially in the hands of Drei Dona, arguably the region's top estate.
When you join us on Saturday, October 30, you'll experience the expected joys of Emilia-Romagna food courtesy of a four course meal crafted by Chef Roberto Donna. And you'll get to know just how exciting the wine scene is here as you meet and sample four great wines crafted by the Drei Dona family.
The crisp and vibrant white Il Tornese will get your juices flowing before the two bold reds demonstrate why here, in Sangiovese's birthplace, reds rival Tuscany in quality (and outshine it in value). A touch of Moscato d'Asti from another producer in importer Maurizio Faro's portfolio brings things to a sweetly satisfying conclusion.
You can see the full menu and wine pairings below. The cost of a dinner for two with a full bottle of each of the four wines is just $240 (plus tax), while extra meals (without wines) are available at $85/ea to share. If you have any food allergies or special needs, let us know and we’ll confirm that Chef Donna can accommodate you.
The deadline for reserving your seat at the virtual table is noon on Thursday, October 28. Your meal, wines, and instructions for preparing the dinner will be available for pick-up at Chain Bridge Cellars from 2-6pm on Saturday, October 30. Please add "Restaurant Pick-Up" to the comments section of your order if you would prefer to pick up there. The restaurant will contact you directly with pick-up instructions.
Then, at 7pm on Saturday, October 30, open your wines and log into the dinner event by following the Zoom link you will receive on Thursday the 28th and again on the day of the event. Chef Donna will be online to explain the feast and walk you through dinner preparation and plating. And a representative of the Drei Dona winery will be ready to charm and delight you with the story of their benchmark Emilia-Romagna estate. Join us!
Menu and Wine Pairings
Gamberi Farciti con Crema di Zucca
Stuffed Shrimp atop a Butternut Cream Sauce
Drei Dona Il Tornese White Blend 2020
Gramigna alla Salsiccia
Special Shaped Pasta with Sausage Ragu
Drei Dona Sangiovese Predappio DOC Notturno 2018
Bistecca con il Friggione
Angus Beef New York Strip served with braised Onions, Tomatoes and Polenta
Drei Dona Romagna Sangiovese Superiore Riserva Cuvee Palazza 2015
Torta di Riso con Crema alla Vaniglia
Rice Torte with Vanilla Sauce
Il Falchetto Moscato d'Asti 2020
Pappa al pomodoro di mare
600 gr. mixed fish according to taste ( prawns and squid)-
300 gr. of Tuscan style bread (preferably stale)-
200 gr. of chopped tomatoes or peeled tomatoes- some fresh tomatoes- 2 cloves of garlic-
chili pepper according to taste-
extra virgin olive oil-
Preparation of the sea tomato soup
Clean the fish. Take the prawns, remove the head and tail, cut the carapace, peel them then remove the intestine (the black thread) from the back using a toothpick. Clean the squid: remove the head from the rest of the body, remove the transparent cartilage, empty the bag, remove the eyes and the skin then cut them into rings.Cut the bread into small pieces; in a pan with extra virgin olive oil, put the garlic (whole in pieces according to preference) and the chili. Then add the tomato pulp.Cook covered over low heat; in the meantime, cook the fish in a pan with chopped garlic and extra virgin olive oil for 5/6 minutes.When the tomato is a little withdrawn, add salt, pepper add the cherry tomatoes (I have peeled them) cut in half. Let it soften for a few minutes then add boiling water ... watch it by eye, the bread must absorb all the water. Stir well then with the heat off add the bread. Let it rest for about ten minutes so that the bread absorbs all the liquid then mix and add the aromas as desired.Add the fish with its liquid and a little chopped basil.Stir over low heat, then serve adding a drizzle of oil and a strand of basil
Be the first to hear about my latest recipes and food adventures!