Chef Pam's Kitchen

Join us for an evening learning the Venetian Cuisine and feel as though we are on the Grand canal ourselves enjoying the gondolas as they float by.  We will start our with a traditional Capesante ala Veneziana, a scallop that is seared with garlic, lemon juice and parsley breadcrumbs served on a scallop shell.  Our entree will be duck ragu served over the traditional bigoli pasta that is known for the Veneto region.  For dessert, we will prepare pesche scaligare; made with fresh peaches that are baked and then filled with almonds, amaretti cookies and grappa filling with a mascarpone cream garnish.  Can you say, "Buon Appetito?!"

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