All-day Italian cooking class ends in lavish Cedar Rapids meal
Roger and Bonnie Schmidt hosted a hands-on session at 3575 Cottage Grove Ave SE that produced eight dishes culminating in a formal dinner for 16. Chef Paul Bartolotta, visiting for Taste for Art, spoke about high-end meal prep and dining as fundraising for the Cedar Rapids Museum of Art.
MENTIONED IN THIS ARTICLE
James Beard
Paul Bartolotta
Chicago
Cedar.Rapids
Roger and
Bonnie Schmidt
Jeannie Olinger
Todd Baker
Barbara Ochs
Cedar Rapids
Chef Bartolotta
Todd Barker
Roger Schmidt
Whealen Koontz
Linda Detroy Alexander
Gazette Edar
Taste For Art
Spiaggia
Taste for Art fundraiser dinner at Schmidt home in Cedar Rapids
Linda Alexander reports on the Taste for Art 2003 fundraiser for the Cedar Rapids Museum of Art. Sixteen diners at 3575 Cottage Grove Ave SE enjoyed an eight course Italian meal prepared by chef Paul Bartolotta and assistants, with Bartolotta coordinating each dish and selecting a ceremonial sample place setting.
MENTIONED IN THIS ARTICLE
Roger
Bonnie Schmidt
Cedar Rapids
Taste For Art
Paul Bartolotta
Robbi
Bartolotta
Schmidts
Paul
Schmidt
Jill Gustin
Taste for Art 2003 kickoff fundraiser menu highlights
The Cedar Rapids event features a multi course Italian inspired menu with dishes such as liver mousse with white truffle, turbot with Sicilian citrus, sea scallops with cauliflower and anchovy sauce, potato gnocchi, rabbit with artichokes and aged balsamic, venison with polenta, and zabaglione with Moscato d Asti. Proceeds support the Ricevimento Pastificio cause.
MENTIONED IN THIS ARTICLE
Bonnie Schmidt
Schmidts
Bartolotta
United States
Europe
Strawberries with Zabaglione Fragole Zabaglione
Strawberries sliced and tossed in butter with sugar then glazed with Vin Santo. Zabaglione made over a double boiler with egg yolks and sugar whisked until frothy and shiny. Serve poured over warm berries in martini glasses for four portions.
Brunch Recipes for Seasonal Entertaining
A springtime brunch feature offers Ham and Swiss Crescent Braid and Orange Blossom Special with tips for easy preparation. Recipes cover ham broccoli mushrooms Swiss cheese and a citrus glaze dessert using thawed frozen rolls. Includes baking steps and nutritional facts for a Pillsbury inspired dish.
MENTIONED IN THIS ARTICLE
Gazetteonline
Pillsbury
Also Mentioned on This Page
Linda Alexander
the Gazette
Zabaglione
By Linda Alexander
Jane Scheer
Roger Seymour
Laura LeBuhn
Museum of Art
Pasticcio DI Fegato AL Profumo DI
Tartufo
Bianco
Trancio DI Romeo
Agli Agrumi Siciliani
Cappesante
Tortellon D’erbette Con Lugo DI
Tradizionale
Medaglione DI Capriolo
ALLA
Tirolese
Fragole Allo Zabaglione DI Mosato
D’asti
Fragole
Texas
Anne Rutter
Winifred
First Ave
Cedar Ptt
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