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.
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
Red wine risotto with homemade pork fennel sausage, local leeks & Nicasio Valley cheese
Clark Summit porchetta with Point Reyes herbs, garlic,
grilled persimmons & Straus cream potato gratin
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).
11285 Hwy 1
Point Reyes Station, CA 94956
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|