Whether it has taken days, months or years to produce, every ingredient found in a professional or home kitchen has a storied past. The arrival on the plate of a finished recipe is the curtain call to the many acts that have followed before. In celebration of Earth Day, we are hosting this dynamic dining experience in which we will trace the journey of every ingredient featured in our special menu for the evening. The Chef of La Scuola will prepare a 4-course dinner, demonstrating each step in our open kitchen, while Don Lewis from Wild Hives Farms and Don Cascun from Cascun Farms, punctuate the class by sharing the behind-the-scenes stories of their ingredients. Class will be hosted by Wil Edwards, editor of the Food Society Journal and program designer, who has teamed up with Andy Marcelli, local-products buyer for Eataly New York, to be our tour guides, navigating the culinary roadmap for the night. Dishes will be paired with complementary wine. Class will be complete with adapted recipes and tasting notes to take home, as well as the knowledge and awareness to make every morsel of food you eat in the future taste so much better.
Market Salad with Pecorino & Apple Cider Vinaigrette
Spelt Fettuccine with Herbed Brown Butter & Parmigiano Reggiano
Chicken Roulade with Ramps & Creamy Polenta
Fiordilatte Gelato with Maple Glazed Tuile
1 white & 1 red to be determined