Trattoria / Vegertarian: Tuesday, September 14

Italian home-style cooking at its finest; lusty, full of flavor and character, this menu celebrates the earth's bounty and lends itself easily to vegetarian palates.

The Menu:

• Zuppa di Ceci con Erbe (Chick Pea Soup w/ Herbs)
  
• Zucchini Frittata (A Hearty Combination of Vegetables, Zucchini and Eggs)
• Insalate di Rinforzo (Cauliflower Salad)
  
• Folded Pear Tart w/ Mascarpone & Toasted Almonds

Boston Meets Chesapeake Thursday, June 10

The Washington DC Alumni Chapter of a Boston University prepared this menu:

• Chilled Fresh Corn & Buttermilk Chowder with Maryland Crab
• Pan Seared Rock Fish with Red Pepper Sauce and Pea Pods
• Crispy Corn Fritters
• Virginia Gentleman Pecan Pie

Hi Phyllis,

Thank you so much for a wonderful evening. Everyone really enjoyed the food and friends. It really brought everyone together. Some of us were meeting for the first time and I think it was a wonderful setting for us to do so.

I will be sure to get in touch with your colleagues when I arrive in Hawaii. Thank you again!

Sincerely,

Linda

Malaysia - - Thurday, May 6

A magical mingling and balancing of flavors are all present in Malaysian cooking.

The Menu:

• Chicken Curry Soup with Rice Noodles (Curry Mee)
• Stir-Fried Shrimp with Tamarind and Chilies (Sambal Udang)
• Cucumber and Pineapple Salad with Citrus Dressing
• Steamed Rice

HAWAII (Thursday, April 15)

The land of sun, sand, and blue waters is also at the center of today's newest trend in cooking: the food of the Pacific Rim.

The Menu:

• Ahi Tuna in Rice Paper Rolls
• Crusty Pork Tenderloin with Pineapple-Mango-Macadamia Nut Relish
• Risotto with Shitakes and Sugar Snap Peas
• Passionfruit Creme Brulee w/ Candied Ginger

Spring Fever

Spring often brings an urge to try fresh ways with food.

The Menu:

• Dandelion and Goat Cheese Salad
• Butterflied Leg of Lamb with Garlic and Rosemary Crust
• First of the Season Roasted Asparagus with Mustard Seed Vinaigrette
• Rhubarb-Strawberry Crumble

Tuscany Vegetarian (Private Class) - Tuesday, March 9

It's official! Pizza, pasta and panini have conquered America. Beyond tomatoes and cheese, we've gone from Neapolitan to Northern Italian to Tuscan.

The Menu:

• Panini Two Ways (Roasted Red Peppers, Arucula and Goat Cheese) and (Roasted Portobello Mushrooms, Tapanade, Arucula and Fontina Cheese)
• Fusilli with Roasted Red Pepper Sauce and Grilled Vegetables
• Plum Pizza with Grated White Chocolate

THAILAND

Thai food is imaginative and intriguing, expressing a playful deftness with the complexities of flavor and texture.

The Menu:

• Fresh Mussels steamed with Lemongrass
• Chicken in Green Curry with Shredded Bamboo Shoots
• Thai Basil and Fresh Chilies with Drunken Noodles (spicy beef noodles with lime leaf)
• Steamed Jasmine Rice