Chef Micky was fortunate, in his childhood, to have a grandma that shared long time techniques and traditions in the kitchen.  He and his cousins got to pick tomatoes for sauce, stomp grapes for wine, stir the pasta to make sure it didn't stick, and watch while she tore the basil instead of cutting it. It may have seemed silly when none of his friends got to have similar experiences, but in adulthood, the impression those tasks left serve him well.  I am discussing these things because we recently had an event that would have made Grandma Mary so proud.  We had been wanting to have a pasta themed dinner for a long time. The name was created, a menu was constructed, the invitations got sent and the seats were quickly filled.  Dinner time, the judgement hour, expectations fulfilled or not...Yes, FULLFILLED! Eighteen people gathered to socialize, meet new people, see old friends and break bread at PastaPalooza!

We began with some antipasti.  A tray of pickled veg & cubed cheeses and two beautiful dishes were laid out for the guests.  Heirloom tomatoes surrounding a ball of Burata, with a drizzle of balsamic vinegar and grilled peaches around a ball of Burata, drenched in our peach bourbon jam were such a hit.   When I explained that it was a cheese wrapped in another cheese, I had everyone's attention. I cut the Burata surrounded by peaches, the creamy cheese just oozed throughout the bowl creating true peaches and cream.  5 stars for bread and circuses in one dish. We sat everyone down, began with salad and proceeded to serve 5 distinct pasta dishes before ending with Tiramisu and lemon cheesecake cremeux.  Three dishes contained hand made pasta; seafood manicotti, Vincigrassi lasagnette, and  Pasta alla chitarrina with pomodoro basil sauce. Here is how the chitarrina gets made.   

 The dishes were both beautiful and delicious.   Vincisgrassi pasta dough being rolled and cut.  Vincisgrassi is a lasagna style dish layered with meat, vegetables and Romano cheese, then baked until the edges are crispy. This dish originated in Le Marche, the region Chef's culinary school was located.

Pictured here are some of the beautiful dishes that were served.  Thank you, Grandma Mary, no one would be prouder than you, of Chef Micky's fantastic meal except his wife.  That is me. My tummy and our friends - both new and old, were so impressed and satisfied.