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Suzanne
Dunaway at the Getty
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A
spectacular kitchen staff, headed by chefs Helene Kennan
and Terri Buzzard, created a menu from Rome, At Home
at the Getty
Museum on Wednesday, May 5th. Beginning with a first
course (primo) of Cappelletti in Brodo, meat-stuffed pasta
in a rich broth, a main course (secondo) of perfectly roasted
salmon with crispy potatoes, garlic, and rosemary, and finishing
with dessert (dolce), a Semifreddo di Noci (half-frozen
pecan ice cream) with Sharffen Berger chocolate sauce, the
menu could not have been better if Artusi himself had prepared
it.
Beautiful crusty, chewy breads were the handiwork of a young
baker, Erin Malleus, from the recipe for Pane Casereccio(housewife's
bread), and the cappelletti were arfully hand-formed by
Anthony Jacquet.
Jim Dodge, director of the nationally acclaimed Bon Appetit
food service, was the power behind the day's event, creating
a welcoming book-signing area just outside the restaurant.
Inside, the elegant white tablecloths and crystal were a
perfect backdrop for Chef Helene's and Chef Terri's memorable
menu. Ed Broderson, previously of the Atheneum Club at Cal
Tech, conducted the ballet of running a dining room with
perfect timing. The Getty has surely devised the nation's
most generous and gracious program for authors
(The
Getty Website: http://www.getty.edu/museum/
)
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