First stop was dinner at Jacob's Wirth for dinner... I know - why German when going to a talk about Italian cooking? Just mixing things up! We started with a few appetizers - nachos and the German Mix with bratwurst, sauerkraut & sausage, red cabbage, potato salad, potato pancake and sautéed apples. For the main course there was an array of Weiner Schnitzel, Jaeger Schnitzel, Grilled Reuben and a good 'ol fashion burger. Both schnitzels were served over spaetzle - but I must be honest and say our homemade spaetzle we made in December was much better!
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| Jaeger Schnitzel |
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| Weiner Schnitzel |
Our evening continued at the Shubert Theatre for "An Intimate Conversation with Lidia Bastianich". What a fun evening and honestly even sitting at row L it was still an intimate experience. Lidia is such a warm and unassuming personality. She makes the idea of cooking such an easy and simplistic thing to do. Soup is Lidia's go to home cooked comfort food!
Nina filled out a question card before the show and there was a special call out for the "Scituate Cooking Club". Nina asked for some ideas for us to celebrate with Lidia in spirit during our February cooking club gathering. Lidia's response was wonderful! She really got into helping us design our menu...
- swiss chard crostata
- carrot and apple salad
- braised venison
- soup!
- roasted pear & grapes with vanilla ice-cream
It was a fabulous night... felt very inspired after hearing her stories of growing up, moving to New York, the special people she has cooked for, her love of family and her special trips back to Italy. I loved meeting Lidia!
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| Cindy, Denise, Jen, Mickey, Nina, Angi, Betty, Jen, Jeanne |
P.S. I was inspired and made braised pork served over creamy polenta the following night! Great treat for a Wednesday night - especially with left overs on Thursday.
