Spring Italian Pasta Dinner

In-PersonHumboldt Park, Chicago


Large (15-20 Guests)
vegetarian, vegan, italian
Vegan, Vegetarian
We've been working on perfecting a vegan pasta dough that works well for stuffed pasta, and will be filling tortellini with our freshly made almond ricotta! We'll also be baking fresh bread to serve with our cashew burrata, serving a nice chilled chicory, citrus, and fennel confit salad, a nice trofie pasta with basil and walnut pesto, and finishing with pinot gris poached peaches with a brown sugar oat crumble and mint.

Menu detail

Cashew Burrata & Housemade Country Bread
Just recently we were able to make vegan burrata! I'd always considered burrata to be the ultimate soft cheese, as it is a mozzarella that has a creamy, rich, not-quite-set filling, encased in a stretchy, more formed mozzarella shell. It is solid on the outside, and soft on the inside making it eminently spreadable, and totally addictive. We'll drizzle nice green olive oil over it, salt, pepper, and serve it with our house baked bread.
Trofie with Basil Walnut Pesto, Green Beans, and Almond Parmesan
Small Plate
A nice chilled summer pasta with slightly pickled green beans and a basil walnut pesto! Topped with our housemade almond parmesan.
Chicory, Citrus, and Fennel Confit Salad with Tarragon
Small Plate
A light and bright summer salad with some nice fennel confit, fresh herbs, and preserved lemon vinaigrette.
Housemade Almond Ricotta Tortellini in Tomato Brodo
We'll fill tortellini with a lemony almond ricotta filling, and serve it in a light tomato water brodo, topped with fresh basil.
Pinot Gris Poached Peaches with Brown Sugar Oat Crumble and Mint
Lightly poached and chilled peaches with a brown sugar oat crumble, peach chutney, and mint!

Spring Italian Pasta Dinner

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)