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6-20-2013 Dinner Blog


After some time off my inspiration to create is exciting and I look forward to making some creative dishes.  June 1st dinner at my new location and getting use to a new kitchen was a bit of a challenge, where I put everything and when you need it in a hurry.


Our first coarse was pan seared zucchini, rolled with prosciutto, stuffed with sauteed zucchini and sauteed blanched and toasted almonds, topped with a sauteed zucchini blossom.

Zucchini prosciutto rolls with almonds and squash flower

The next coarse I made Strozzapreti pasta ( meaning “Priest Choker” in Italian) is a type of elongated pasta that resembles a rolled towel or piece of paper. It (usually served with a heaver sauce)  I made a tomato sauce ( with a trilogy of capers, anchovies and garlic) added some saffron water which the pasta was cooked in to the tomato sauce, with local West Chatham mussels and served it. The flavors were unbelievable, could become my favorite.

Strozzapreti pasta with wild Chatham mussels in tomato saffron broth

We had a lovely Granita of Lemon, Basil & Anise

Next coarse was seared pork medallions in a creamy garlic sauce with sauteed green & white asparagus and fava beans.

Pork lion w garlic sauce with white & green asparagus with fava beans

Then we had a Tiramisu cake, with homemade angle food cake and lady fingers.

Tiramisu cake



I look forward to seeing you at the table.

“Until We Dine”


The Cod-Father

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