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Chef Donna prepares 3 course meals for 5 days (freezer friendly). Pick up or delivery will happen on every Sunday.
Week 22 Menu
Sunday, June 13, 2021
We are so grateful for all our faithful followers, unfortunately we have been forced to increase the cost of our weekly meals. We have absorbed the all across the boards price increases due to the current situation for a while now…we appreciate your understanding & continued support!
This Menu Features Choices & Substitution Options
Slow Roasted Gochujang Chicken
Side: Yukon Gold Potato and Garlic Gochujang
1A: Seafood Salad
***Choose 1A or 1B***
1B: Soup: Cold Spring Roasted Red Pepper
Veal Scallopini Saltimbocca with White Wine Sauce
Side: Cheese Tortellini with Meat Sauce
2A: Baked Rolled Eggplants with Mozzarella and Tomato Sauce
***Choose 2A or 2B***
2B: Soup: Pappa al Pomodoro with Seafood
Gorgonzola and Pesto Ravioli in a Creamy Gorgonzola Sauce
Side: Braised Cannellini Beans, Pancetta and Escarole
Filet of Sole stuffed with Spinach and baked with Cheddar Cheese
Side: Rice with Mushrooms
4A: Dessert: Napoletanian Sfogliatella
***Choose 4A or 4B***
4B: Soup: Thai Green Curry Lentil
Sautéed Pork Chop with Herbs and Spices
Side: Braised Kale with Tomato and Burrata
5A: Baked Asparagus with Coppa and Pecorino Cheese
***Choose 5A or 5B***
5B: Soup: Zuppa di Cauliflower and Chickpeas with Tumeric
Kindly Note: You may substitute any of the main dishes with the following items:
AA: Baked Haddock Filet with Basil Pesto and Tomato
BB: Lamb Stew with Potato
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 rdclasses@ao
l.com or via phone 202-257-0168.
Food Pick-Up: Sunday, June 13, 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!
HOW DOES IT WORK?
- Make your reservation by calling (202-333-7500), emailing (firstname.lastname@example.org),
OR CLICK ON THE LINK BELOW)
- Pick your dinner & wine up from Wide World of Wines on the afternoon of the event from 3-3:30pm (2201 Wisconsin Ave NW, Washington, DC 20007)
- Join the live, interactive dinner-chat via Zoom on Saturday June 12 at 7:00pm (you will receive an email prior to the dinner with instructions)
- Chef Roberto Donna will personally talk you through his dishes
- 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 $190 plus tax
Reservations can also be made for 3+ people
(please contact WWW directly)
Make sure you reserve your place no later than June 9th!
Introducing Chef Roberto Donna
Born in the Piedmont region of Italy, Roberto Donna arrived in Washington, DC at the age of 19 with almost a lifetime of cooking school education from his native Torino and throughout Europe. On October 31, 1984, he opened Galileo and gained a strong following in the DC Metropolitan area. The addition of his Laboratorio and Osteria has made Chef Donna's restaurant a destination for those seeking the best in Italian cuisine. Currently he is the Executive Chef at Al Dente Restaurant of 6 years and enjoys fondly his many journeys learned through owning & operating over 15 restaurants in previous years.
Wine Spectator has called Galileo one of the “10 Best Italian Restaurants in America,” and has continuously honored Chef Donna with its Grand Award of Excellence for Galileo's comprehensive wine selection since 1997. Among the many accolades bestowed upon Chef Donna one of the most notable came in 1996 when Galileo was named one of the twenty finest Italian restaurants in the world by the President of Italy.
Roberto is an active supporter of the DC Central Kitchen, the American Institute of Wine & Food, Share Our Strength and The James Beard Foundation, and numerous other charitable organizations. His civic-minded activities are an important part of his life and are his way of giving back to the community that has helped him succeed in achieving his dreams.
A Few Awards and Achievements:
Some Spokesperson Appearances:
A Sampling of Roberto's Televised Appearances:
We’ve been huge fans of the Chianti and super-Tuscan reds of Giovanni d'Orsi’s Casaloste for years. And, for years, we’ve told you that as very delicious as they are to taste, where they really shine is at able with robust food. Here’s your chance to taste that magic for yourself was we pair up four terrific Casaloste wines with a five-course tasting menu from Chef Roberto Donna on
Saturday, June 19.
Here's our menu and tasting line-up of four exciting, very high-end Tuscan reds:
Lombatino con salsa verde
Cured pork loin with green sauce
2018 Casaloste Rosso Maniero
Pappardelle al sugo di carne
Large home made egg noodles with Tuscan meat sauce
2017 Casaloste Chianti Classico (James Suckling 93 points)
Tortelli di porri e patate al sugo di cervo
Leeks and potato tortelli with venison sauce
2016 Casaloste Chianti Classico Gran Selezione
Costine di manzo al vino rosso
Braised beef rib with red wine sauce
2016 Casaloste Inversus Super-Tuscan Blend (James Suckling 94 points)
Torta della nonna
Vanilla pastry cream tart
Reserve your dinner for two with four bottles of highly-rated Casaloste wine by clicking the link below or calling us at 703.356.6500. Dinner for two with four full bottles of wine will be $295. If you’d like to have friends or family join you for the experience, you may share your wines and order extra dinners for two ($170) or just one person ($85). 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, June 14. Your meal, wines, and instructions for preparing the dinner will be available for pick-up at Chain Bridge Cellars from 2-6pm on Saturday, June 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 7pm on June 19 open your wines and log into the dinner event by following the Zoom link you will receive on Thursday June 17 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 Casaloste co-owner Emilia Battista d'Orsi will join us from Italy to share the story of this outstanding – if small! – estate and the wines.
Items at the TastingCasaloste - Chianti and Super Tuscan Virtual Wine Dinner
Includes five-course dinner for two plus four bottles of Casaloste wine to be enjoyed with your meal. The Virtual Dinner will be on Saturday, June 19 and will start at 7pm. Instructions for meal preparation will be included with... Read More
Includes five-course dinner for one with no wines. The Virtual Dinner will be on Saturday, June 19 and will start at 7pm. Instructions for meal preparation will be included with your dinner and a Zoom link will be sent the Friday... Read More
Includes five-course dinner for two people with no wines. The Virtual Dinner will be on Saturday, June 19 and will start at 7pm. Instructions for meal preparation will be included with your dinner and a Zoom link will be sent... Read More
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
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