Plan: eGullet Pasta Feast

[Varmint]

Varmint - any specific time (or even a general idea) when things will start so we can have more of an idea of when we should get there?

I'm also shooting for 1/3 servings all around --sound about right?

We'll start nibbling around 7, but I expect folks to get there as early as 4 or 5, depending on how much time they'll need in the preparation of their respective dishes. We won't start the formal process of eating until around 8 or so.

We'll have about 18 or 19 people. I'd think if you made enough for 6 or 7, you'd be just fine.

[beans]

Americano

1 ounce Campari

1 ounce Red Sweet Vermouth

Combine in an old fashioned glass (9 ounce solo cup??? will do as well for the sake of ease!) and garnish with a twist of both lemon and orange.

I think you forgot to include that you put the Campari and sweet vermouth on ice and top with soda water?

regards,

trillium

Long day (look at the early morning hour I posted that -- it was 2:15 a.m. EST!)

And as a matter of fact that was the recipe I skimmed over thinking I missed or forgot something, hence the edit notation on the bottom of the post.

Yes, top with soda which is to take the place of the gin and is a "lighter," refreshing variation of the Negroni.

Have a fabulous evening Pasta Feast goers!

edit: I noted trillium's quotation of my post was different and three hours behind -- West Coast... !

Edited February 6, 2004 by beans (log)

[scottie]

Aperitifs?

Hmmm. Make scottie make these. She's good at it, that I am very sure of!

Uh-oh! I'm being put on the spot!

I must say that I have had zero Campari experience.

But that POM/Prosecco stuff sounds delicious!

Beans, how I wish you were going to join us! "Wee emmers"- haven't heard that in a while!

We had a test run on the pasta last night; I'm thinking it won't take too much time. We might shoot for 5:30 or 6.

Varmint, if you all are going to be making pasta earlier than that, could you please set aside some for my dish? It seems to work pretty well with a thick-ish, coarse semolina noodle.

Otherwise, just let me know if I need to bring some.

We're all sleeping over, too, right?

see you all tomorrow- can't wait!

[tommy]

i'd go a bit lighter on the POM in the prosecco.

[Random Alias]

First Pics.

(excuse the walls, we're in the middle of removing wallpaper and repainting)

Ready!

Set!

Go!

What's a little crowding among friends?

Now it's just a slow cruise to the finish.

See you guys tomorrow.

[phlawless]

nice mise Random alias...

[Varmint]

Mmmm, duck.

[Varmint]

I've got one person bringing a bottle of campari. I just picked up a decent case of Italian wine -- 3 different reds.

[Varmint]

What the hell sort of wine goes with roasted tomato, calamari, and bottarga?

[Varmint]

Varmint, if you all are going to be making pasta earlier than that, could you please set aside some for my dish? It seems to work pretty well with a thick-ish, coarse semolina noodle.

Otherwise, just let me know if I need to bring some.

Will do!

The L'il Varmints will be occupying the beds, but there's floor space!

[Varmint]

This looks like the final menu:

Bagna cauda

Salumi

Pasta with EVOO, Broccoli Rabe, Asiago, pancetta and Toasted Pine Nuts

Spaghetti with calamari, chiles and bottarga

Beef Cheek Ravioli in Brodo

Tagliatelle with truffle and porcini

Duck Ragout w/ Toasted Penne

Grapefruit sections with honey

Pink grapefruit-rosemary sorbet

Cornmeal-nut biscotti

It's a pretty well rounded menu, altough we have neither a baked pasta nor a cheese pasta. Maybe next time!!

[Suzanne F]

YUM!! Looking forward to the pix and writeups! Have a great time, y'all.

[Malawry]

Have fun, and be sure to post lots of photos!

[Dave the Cook]

So?

[bloviatrix]

Guys....we're waiting for pictures here!!!

[tommy]

i'm not going to sleep until i see pics. i'm just going to go ahead and state that for the record.

thanks.

tommy

[Varmint]

Let me put it this way, I sat down to take a brief nap just before dessert and didn't wake up until 3:30. I'm still at my in-laws -- Mrs. Varmint and the L'il Varmints are at my house.

It was a great evening. Photos will be posted when I can re-attach my head.

[Chad]

Wake up, you bastards!

<grumble>Sitting around drinking coffee, chatting while the rest of us eagerly await photos and reports.<grumble>

Chad

[Varmint]

Sorry, y'all, but I won't be able to put up photos until tonight at the earliest. I have too much to do today. Bummer.

Everything was great. The grilled octopus, the salumi, all the pastas (including phlawless' consummate consumme), but not the dessert. The dessert sucked. Well, actually, I'm sure the dessert was awesome, but I was asleep in the living room and missed the dessert, which sucked.

[Mayhaw Man]

I was asleep in the living room and missed the dessert, which sucked.

Are there any action shots of you with that lampshade on your head?

[bloviatrix]

...but I was asleep in the living room and missed the dessert, which sucked.

What does Emily Post have to say about hosts passing out during meals?

[Random Alias]

Good Morning.

If you ever wonder why people for the most part don't post about the events until late the next day, just go to one. So much food...so much great food...it's hard to even move much less form coherent thought.

It's pretty amazing the number of things I tried for the first time last night. With the exception of bottarga, and beef cheeks, not so much the ingredients, but the dishes themselves. I would 'order' them all again, so I wonder if everyone could post the recipes to what they made? Or if it's a copyrighted recipe, a link or reference to it?

Essentially this is what I made, just substitute toasted penne in place of the garganelli:

Garganelli with Duck Ragu

The toasted penne is easy enough, just place uncooked dried penne on a sheet pan in a 400° oven for about 5 to 6 minutes until it just starts to brown. Cool, and then cook in boiling water as usual.

Thanks again to everybody for the food and company, and especially to Dean and his in-laws for hosting --20 people preparing 6 courses is definitely a study in controlled chaos. I think Dean could tell I was 'impressed'; he turned to me at one point and said, "You don't host a lot of dinner parties do you?"

[Varmint]

Well, here are some pictures. Unfortunately, we don't have any shots of dessert, as no one bothered to get a picture after the photographer passed out.

edemuth is ready to attack some grapefruit.

phlawless letting the world know not to mess with her (beef) cheeks.

Mr. and Mrs. Random Alias.

Scottie deglazing the pan with the double magnum Bill Klapp brought.

Some wine. Well, this is the stuff that just I drank.

Phlawless' bagna cauda.

Phlawless' grilled marinated baby octopus. This was kick ass!

Scottie's rhombi with EVOO, broccoli rabe, pine nuts, pancetta, and aged asiago.

Close up of Scottie's dish.

My spaghetti with calamari, roasted and dried tomato, chilis and bottarga.

Phlawless' beef cheek ravioli in beef consomme.

Weka's fettucini with porcini and black truffle.

Random Alias' toasted penne with duck ragout.

Bill Klapp telling everyone what he really thinks.

Phlawless' wine glass was growing something.

Mr. and Mrs. Weka with Mr. & Mrs. Random Alias.

Fun was had by all. I'm worn out. And I still didn't get that dessert.

[scottie]

Hey everyone, I just have to say Thank you!!! Hen and I had such a blast!!

Thanks to Bill Klapp for the gi-normous double magnum of excellent barbera!

Thanks to Dean's in-laws for granting the use and abuse of their space!

Thanks to everyone who showed up and ate and pitched in and contributed to a fabulous evening. Next year: Alba!!!

here is my recipe; I must say that I was helped out tremendously by Dean. While he was still conscious, that is!

pleasantly full, scottie

[Toasted]

Excellent pictures. It looks like everyone had a great time.

Question for Random Alias- how did toasting the penne effect it's

texture/flavor?

Thanks.