CADS Dinner June 16, 2021

Host and Chef: John Herb

(Click on triple-bar icon at upper left for recipes)

Appetizers

Assorted Pickled Vegetables: Red & yellow bell peppers, multi-colored carrots, cauliflower,

green beans peperoncini and olives

Cheese: Cowgirl Creamery Mt. Tam, Beecher’s Flagship Handmade Cheese

Crostini: Sun dried tomatoes & white anchovy

Bruschetta: Goat cheese, flageolet beans, tomatoes and olives

Olives Bella di Cerignola, oil cured black olives

Salumi: Molinari Mild Coppa and Fermin Iberico Acorn-Fed Pork Loin

Wines: 2018 Ladeiras do Xil Godello Gaba do Xil, 2018 Bisci Verdicchio Di Matelica, Vigneto Fogliano

Pasta

Pesto alla Trapanese with Tumminia Busiate Pasta

(Busiate refers to the corkscrew shape of the pasta, common in Calabria and Sicily. Tumminia is

an ancient variety of durum wheat flour with roots in southern Sicily going back to the Greeks.)

Wines: 2019 Occhipinti SP68 Rosso

Main*

Fred’s Prime Sirloin

Baked Onions with fennel bread crumbs

Wines: 2013 Remelluri Rioja Reserva

Desert

Meyer Lemon Panna Cotta with Herb Family Lemoncello

*Also in the recipe list is a lamb rib recipe that John had intended to use but changed at the last minute as he felt the logistics would have been difficult for the number of ribs needed. John thinks it’s a great recipe and the CADSters should have it in case they want to try it on a smaller scale, or on a large scale.