There were two courses, first, a salumi with greens…
- Two ounces of La Quercia Salame Americano, from Eataly, arranged on plates, drizzled with with a little Casa Gola olive oil, accompanied by small leaves of arugula from Norwich Meadows Farm, which had been dressed with the same oil, juice from a local hot house Lisbon lemon (Fantastic Gardens of Long Island), salt, and pepper
- slices of a Bien Cuit ‘campagna’ from Forager’s
…followed by a fresh pasta.
- twelve ounces of Fiore di Zucca crescent ravioli from Eataly (a filling of butternut squash, ricotta, grana padano, and breadcrumbs), with a sauce of 6 or 8 fresh sage leaves from Eataly warmed in several tablespoons of ‘Kerrygold Pure Irish Butter‘, with some grated ‘Organic Parmigiana Reggiani Hombre’ from Whole Foods sprinkled on the top of the pasta once it had been placed in bowls
- the wine through both courses was an Italian (Marche) white, Le Salse Verdicchio di Matelica 2014
- the music during the first part of the meal was the last movements of Mahler’s Symphony No. 7 in E minor (‘Song of the Night’), Michael Tilson Thomas conducting the San Francisco Symphony, followed by Leif Segerstam’s Symphony No.12 in One Movement, ‘After the Flood’, from the album, ‘Meet the Composer-Conductor‘