Evento

2010 Food For Thought - Marissa Guggiana at Osteria Stellina

Marissa Guggiana author of Primal Cuts: Cooking with America's Best Butchers will answer every question you've ever pondered about meat and the behind-the-counter world of butchers. Christian Caiazzo, owner of Osteria Stellina, will craft a 5-course, nose-to-tail Marin pork and freshly-picked local produce tasting menu.

The menu...

Primal Cuts @ Stellina

A dinner to celebrate Marissa Guggiana's realease of her first book

Tuesday, November 9, 2010 7 pm

…a dinner crafted from pork raised by

Clark Summit Farm, Tomales, California.

Pork cheek terrine with toasted pine nuts, Italian parsley &

a Star Route cresta di gallo salad

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Red wine risotto with homemade pork fennel sausage, local leeks & Nicasio Valley cheese

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Clark Summit porchetta with Point Reyes herbs, garlic,

grilled persimmons & Straus cream potato gratin

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Darjeeling poached pear crisp with sour cherries, toasted almond crumble & roasted cinnamon stick ice cream

Price $75 (including wine and tax) per person, and $50 (wine not included, includes sales tax).