June Dinner Club ~ Italian Night

June 25th  Dinner Club

Hosted by Joanie and Michael Sparkman

We started our evening with a tour of Michael and Joanie's beautiful house....

Vicki even tried out the mattress.....their house is amazing...

...Rob and I really loved the art work!

~ The Antipasti ~

We started with antipasti on the patio overlooking hole #12 North...

it was served with Prosecco (sparkly, crisp, and sweet!)

Vicki (and David) made this arrangement of Italian vegetables,

sliced avocado, anchovies & Italian deli meats.

Next, we moved inside for the primi and secondi courses....

~ The Primi Course ~

Diana (and Matt) made Spicy Vegetable Pasta Sauce

served on penne pasta and spaghetti squash.

It was spicy and delicious!!

This course was served with 2 bottles of full bodied red wine ~ Syrah & Multipullciano

Spicy Italian Vegetable Pasta Sauce

In a heavy saucepan, combine the following ingredients and simmer for 45 minutes:
2 cups coarsely chopped organic carrots
2 cups coarsely chopped organic celery
2 cups coarsely chopped organic onions (Vidalia onions are great when available)
1 28oz can organic tomatoes with puree

Let cool and place all ingredients into a food processor with the following additional ingredients:
1 TBSP organic dried red chili pepper flakes
1 TBSP organic raw sugar
½ Cup organic olive oil
¼ Cup fresh organic parsley
¼ Cup Basil Pesto
Sal gris (or kosher sea salt) and fresh crushed pepper to taste

Run all ingredients through food processor until reaching a smooth consistency, then simmer in pan for 15 minutes
Serve with organic penne pasta and/or baked spaghetti squash, and top with fresh grated Parmisiano Reggiano cheese.

 ~ The Secondi Course ~

Prepared by Chefs Michael and Joanie Sparkman

This dish was served with Pinot Noir.

Chicken Picatta, prepared with almond flour, and served on fresh organic greens

SIMPLY AMAZING......

~ Dolce~

This particular Italian Creme Cake is surprisingly light in flavor and texture,

and the Van Gogh Espresso Vodka right out of the freezer makes it a marvelous dolce.

Prepared by Me (and Rob)....might tasty, if I say so myself!

I posted this recipe yesteray....very easy and delicous!

 I baked...Rob served.....WATCH OUT!

A wonderful evening had by all.....even Wilbur!

We laughed, joked, danced, sang, and enjoyed being with such great friends...

we could have stayed all night!

Thank you, Michael and Joanie for a wonderful evening in your gorgeous home.

We look forward to our next Dinner Club Adventure at the Canyon Lake House!!

Unitl then.....Bon Appetit!