I once taught a cooking class to bachelors. I really wanted to do something that was easy and not intimidating. Pasta is always great for new cooks and the Vodka adds a nice kick.
Every Friday, I make something totally different. Something that I would eat in a restaurant. We sit down to eat no matter what is going on. Fridays are special in our home. We just started this Friday night dinner ritual a few months ago but it’s the best part of the week. I like to dress up for dinner too. No sweatpants on Friday night. This pasta is a great Friday night dinner. It feels romantic and we feel like we are eating in a restaurant (except without people giving us looks when the baby throws pasta on the floor). No, we don’t serve this to our son. He likes his pasta plain but that’s okay. We hope the food police are not watching.
Sexy Vodka-Tomato Pasta
500 grams of pasta
1 and a half tablespoons of butter
1 onion (chopped)
1 and a half cups of whole canned tomatoes (diced)
1 tablespoon tomato paste
Fresh thyme (about 4 sprigs)
250 ml of cream
¼ cup of vodka
1. Heat oil and butter in pan. Place onion in butter and sauté until transparent.
2. Add tomatoes, tomato paste and thyme. Cook while stirring until the liquid disappears (about 10 minutes).
2. Add cream, vodka and Tabasco until thick (about 3 minutes).
4. At the same time, cook pasta according to directions.
5. Mix with sauce and top with basil and Parmesan if desired
There will be a question and answer with Chateau Ste. Michelle Winemaker, Bob Bertheau, and moderated by Sommelier David LeClaire.
The guests can move upstairs to the Icon’s private dining room for dinner.
Cost is 79$ not including tax and gratuity.
Executive Chef Nick Musser’s menu includes:
Green Peppercorn Duck Pate En Croute with summer vegetable salad
Eroica Riesling 2006
Chile Cured Bacon Wrapped Seabass with creamed lobster and sweet corn
Chateau Ste. Michelle Canoe Ridge Estate Chardonnay, Horse Heaven Hills 2005
Venison Tenderloin with Manchego and barley risotto, black currant jus and grilled delicata squash
Ethos Syrah 2004
Basil Sorbet Stuffed Heirloom Tomato with Micro Greens
Sweet Goat Cheese Tart with almond-shortbread crust and summer berries
Kobe Beef Sirloin with Stilton bleu cheese and Yukon Gold potato gratin, roasted sweet onion and mushroom demi glace
Château Ste. Michelle Artist Series Meritage 2004
For reservations, Icon Grill at (206) 441-6330
I Found this via Randall Pr
Seattle foodies come together. The Art of the Table has a great restaurant concept,
The Weekend Supper Club
A dinner with guests sitting together. Every supper has a different theme. A great
way to meet other guests who like to eat while savoring a dinner composed of local ingredients.
48 dollars for a four course meal.
Sounds great, doesn’t it?