We are back in season and tonight celebrates a special event in the life of a dear friend. Jared is moving to California, to live as a monk! And teach, and compose and basically show everyone that he is as impressive as we all think he is. We go into Monday night dinner with mixed feelings (being proud and happy for a friend, while knowing we will miss his talent, intelligence and friendship), we still look forward to breaking bread with friends and singing wonderful music.
Tonight for dinner, we have our trio, Jared and Amy. We started with and Eggplant Parmigiana, with local eggplant, and tomatoes and herbs grown in our garden .The eggplant is breaded and fried, then layered with tomato sauce, béchamel sauce, parmesan and mozzarella, then baked.
For out main, we served Chicken Marsala, with local mushrooms and green beans.
Dessert was Panna Cotta con Salsa di Fragole al Vin Santo (Panna Cotta with Strawberry Vin Santo Sauce), featuring my favorite… pine nuts!
Our lovely evening ended too soon. Steph was thinking longingly of her violin and a little jam session, but we have rehearsal to look forward to. We worked through the music, for our next concert, including Parry, Elgar and my fav Martin (And as I Wake). We were then treated to a preview of Jared’s new commission for Pax Christi Chorale “How Sweet the Moonlight Sleeps.” Hearing a piece performed that a friend created, a small group (including Shawn, Steph and I) sang through, as it is being prepared for its debut, is a special treat. Jared may be California dreaming, but we are blessed with Monday Night Dining, beautiful music and most importantly the feeling of community that we create each week, through food and music.
All three courses were delicious this particular evening, but I feel compelled to give special attention to the dessert, which was exquisite!
Thank you Shawn, Dave, and Steph, for your hospitality and friendship. I’ll miss you.
Do you do your marsala with any sort of egg batter? Doesn’t look like it (I know some are done that way, maybe more with veal). If not, SIGN me up! Any chance its an eggless pana cotta too? (Sorry, a guy can dream). Certainly looks delectable!
PS: good luck, Jared!
The Marsala sauce is made with Marsala wine and a reduced chicken stock and the mushrooms arevsauteed with shallots.
There are no eggs in the Panna cotta!!!!!
Fantastic photos Shawn and Dave!! The lighting and composition are perfect and showcase the food wonderfully. It all looks exquisitely yummy!! Thanks for taking time to write and post photos on this blog – almost feels like we’re there!
Thanks, Rosemary. We are still talking about our holiday!
OMG… I am lovin’ this… very classy blog…pictures are crisp…great content….good design!
Thanks, Kathy. Dinner is served at 5:30 PM sharp if you are able to make it.