Intimate Culinary Tour of Italy with Chef Robert L. Gorman (First in a Series of Dinners)
Friday, January 6, 6:30-9 p.m. $150 pp
In this intimate dinner in Tim’s Kitchen, guests will experience many flavors of Italy, starting with imported salami and cheeses to Tagliatelle Bolognese and a variation on Bistecca Fiorentina (Prime Bone-In Steak Instead of T-Bone ) with Gremolata and Harvest-Roasted Vegetables, ending with Classic Tiramisu for Dessert. Chef Robert will provide background and food knowledge, as he guides you on the first in a series of Italian dinner events.
Antipasti (Meats imported directly from Italy)
Salame Milano. One of the members of the Veroni salami family – it stands out for its delicate taste and tender texture, once exclusively produced between Lodi and Milano, both in the northern region of Lombardy, but now made in other areas of the country.
Salame Calabrese. A salami from processed, salted, cured, and encased pork. Characterized by its spicy taste, it is produced according to the traditions of Calabria.
Salame Toscano. Sliced Mild Toscano Salami seasoned with fennel seeds is made with processed, and seasoned pork. This salame from Tuscany is distinguished by its rich flavor and subtle peppery undertones.
Imported Cheeses
Asiago. A hard or semihard cow’s milk cheese, Asiago is a PDO cheese that takes on different textures depending on how long it ages. Asiago stravecchio is a ages for at least 15 months. Asiago is a common replacement for Parmesan.
Fontina. A semisoft to hard cheese, Fontina is a protected cheese from the Aosta Valley. The cheese's flavor is nutty and buttery, and it melts well, making it a good option for fondue or other cheese sauces
Gorgonzola. An Italian blue cheese, Gorgonzola is a PDO cheese that mainly comes from the Lombardy and Piedmont regions of Italy. This cheese is typically dry and crumbly with signature blue veins that give it a tangy flavor and identifiable look.
Parmigiano Reggiano Aged 24 Months. One of the most common Italian hard cheeses, Parmigiano-Reggiano is a PDO cow’s milk cheese from the regions of Reggio Emilia and Parma. It is nutty, buttery, and slightly greasy.
Provolone. A common cheese for sandwiches, such as an Italian hoagie, provolone cheese is an aged and stretched curd cheese that uses full-fat cow’s milk. Provolone Valpadana is a type of provolone that receives legal protection, and provolone piccante is a spicier version of the cheese.
Il Primo - Tagliatelle Bolognese
Fresh Tagliatelle Pasta with rich and silky Bolognese Sauce
An Italian classic; beef and vegetables with wine, broth, pancetta, and tomato paste, slowly cook down with marsala wine, tomato paste, and broth in this classic Bolognese.
Il Secondo -Bistecca alla Fiorentina-esque with Classic Italian Gremolata
Also known simply as Florentine steak, this minimalist dish calls for just five ingredients: olive oil, rosemary, salt, pepper, and sirloin and topped with Classic Italian Gremolata
I Contorni - Harvest Roasted Vegetables
Dolce - Tiramisu
Classic tiramisu features alternating layers of ladyfinger (savoiardi) sponge cake biscuits dipped in espresso, and a thick, creamy blend of nutty mascarpone cheese with egg yolks, sugar, whipped cream, and, occasionally, liquor (like a coffee liqueur or marsala wine). The final layer is dusted with bittersweet cocoa powder or fine chocolate shavings.
Bio: Chef Robert L. Gorman
Following a long family heritage of successful restaurateurs in the Seattle area, Chef Robert brings more than 30 years of restaurant experience. Resume highlights include working as chef instructor at Zwilling J. A. Henkels, NY, as a consultant at La Fattoria and Haven Harbour Marina Resorts, as a Private Chef at the Doswell Foundation, and as Director of Food and Beverage of two world-class golf courses in Phoenix, among other roles. His approach to cooking marries classical techniques with creative menus.
