Piatti’s Flair for Summer Fare Shines!
The flavors of summer are in full swing at Piatti!
Andy and I dined there just last night, so in this blog post I wanted to give you a quick peek at some of the items on the menu for the season.
It’s always a great evening on the patio at Piatti with my favorite person by my side and a starter glass of Prosecco.
The beef carpaccio is something we ALWAYS order. Every. Single. Time. We love it’s transformation in summer from a more traditional carpaccio with capers and dressing to a lighter style with blistered tomatoes and green olives. You’ll spot it on the appetizer menu, but next time I might order two of them for my actual dinner!
It happened to be Wine Wednesday, and at Piatti they celebrate by giving customers 50% OFF selected bottles of wine. (They’ll give you a menu with their selected bottles on it.) We chose the Winemaker’s Blend (a red mix of Syrah, Zinfandel, Petite Sirah and Merlot from 3 different California AVAs) made by Schmitz 24 Brix Wines.
For my main course, I chose a duo of plates. First was the ultra-stunning heirloom tomato salad that was so in-my-face-farm-to-fork it almost gouged my eyes! 😉 Definitely one of the prettiest plates I have seen in a while, and it tasted just as phenomenal as it looks. I know you might be thinking, “Get a grip, it’s just an heirloom tomato salad,” but the special touches are that tomatoes and basil are REALLY in season right now and the mozzarella is made in house, cranking up the volume on flavor.
My other plate was this trio of pork and ricotta meatballs (on the appetizer section of the menu). Reappearing in this dish was the lovely house-made mozzarella and a crushed tomato sauce. I guess I must really like tomatoes. The sauce was very flavorful and the mozzarella cheese finds a way to steal the show again, this time melted over the meatballs.
Andy ordered the grilled rib eye (rare!) with romano beans and whipped potatoes, topped with blue cheese, mint and roasted figs. He was kind enough to pass over a few bites of his dish, and I was most delighted by the creative mint and blue cheese combination and the sweet touch of the roasted figs. If you didn’t think Piatti was the place to try a steak, think again. This dish was a knockout and the plating was almost as sexy as my date. 😉
Thanks to our server, Alden, Chef Lance, and to Piatti for such an enjoyable meal.
You can find Piatti on Facebook here and follow them on twitter here.
Yes, it’s true. Last Sunday afternoon, I was the only girl at the party…sitting at a table with 5 boys.
You see, Running Bum threw a party at his house (in honor of one of his friends on his 60th birthday).
And, a few weeks ago, the marketing people at al fresco sent me some coupons to try their product and show it to all of you.
So to help out on the food preparation, and because I sensed it was a good opportunity to try the different flavor options, I skewered up the sausages with a colorful bunch of vegetables, and we threw them on the grill.
The varieties we sampled are pictured below:
The sausage and vegetable kabobs were the perfect way to try the different flavors. The Sweet Italian sausages had a red and green bell pepper flavor, the Roasted Garlic had a more mild flavor, and our favorite, the Roasted Pepper and Asiago had a great red bell pepper flavor with just a touch of cheese. The sausages were flavorful enough on their own, so I am happy we tried them this way and not disguised in a complicated recipe.
The bonus is that each sausage is an average of 140 calories. And I am always looking for a calorie bargain.
It was fun afternoon. The party guests are all runners, and it was very entertaining to hear their stories, since I am kind of a beginner at the sport.
All the food we served was Paleo, because two of the guests besides RB and myself already follow the diet.
We also dined on pork and blueberry meatballs (recipe to come), a huge salad, and prosciutto-wrapped melon. Dessert was some 80% chocolate and bacon-wrapped dates. RB and I really love to entertain and cook for others!
To learn more about al fresco, you can find them on Facebook here, and you can follow them on twitter here.