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Week 28 Menu
Pick-Up/Delivery: Sunday, August 8, 2021
This Menu Features Choices & Substitution Options
Lemon-Lime Roasted Chicken
Side: Creamy Cucumber Salad
1A: Tomato Pie
***Choose 1A or 1B***
1B: Soup: Barley & Vegetable
Side: Pilaf Rice
2A: Cheese Shrimp and Polenta
***Choose 2A or 2B***
2B: Soup: Cold Pepper Soup with Black Olives & Capers
***No Substitutions Possible for Meal #3***
Baked Rigatoni with Eggplant, Mozzarella Cheese, Meat Sauce
Side: Roasted Tomato
Soup: Cold Melon, Burrata Almond
Salmon Filet with Puttanesca Sauce
Side: Pasta with Meat Sauce
4A: Dessert: Sfogliatelle Napoletane
***Choose 4A or 4B***
4B: Soup: Cold Pea & Avocado
Balsamic Grilled Pork Chop
Side: Texas Corn Salad
5A: Chicken Meat Balls with Ginger and Miso
***Choose 5A or 5B***
5B: Soup: Adas Bil Hamoud Soup
Kindly Note: You may substitute any of the main dishes with the following items:
AA: Sauteed Filet of Red Snapper with a Creamy Vegetable Sauce
BB: Roasted Pork Tenderloin with Tomato, Capper Black Olives 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 email@example.com or via phone 202-257-0168.
Food Pick-Up: Sunday, August 8, 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!
Buona Serata Dinner con Chef Roberto Donna
Saturday, August 7, 2021 @ 6 P.M.
Indulge in an intimate dinner experience with Chef Roberto Donna in a cozy home in Arlington on Saturday, August 7th!
Dine on a beautiful Five-Course Tasting Menu
James Beard Award Winning Chef Roberto Donna
Chilled Avocado Soup with sautéed Shrimp, Tofu, Radish, Jalapeno
Hand-Made Ravioli of Broccoli de Raba wth Caciocavallo Cheese, Lobster Sauce
Olive Oil Poached Halibut Filet with a Pea Puree, Snow Peas, Fried Shallots
Virginia Angus Beef Rib braised in Red Wine with Potato Torte, Crunchy Kale
Cream Brule with Poached Peach and Strawberry Salad
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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