July Supper Club - Old World Italian by Mimi Thorisson

2006 Bayhill Drive,Charleston SC 29414

17 July, 2022

Description

Ticket Options: Supper Club (6:30pm) $40: Regular supper club ticket. If your partner has a Cooking Social ticket, and you’d like to come with them to socialize and watch (but not to cook) you can with the Supper Club Only ticket Cooking Social – Pasta Add-On (9:30am) $0: Come for 2 hours in the morning to help make all the fresh pasta! This is a chance to experience the cookbook hands on, and get some informal cooking lessons. This ticket add-on has no additional cost, but space is limited in the kitchen. Cooking Social –Dinner Add-On (4:30pm) $0: Come 2 hours early and help cook the food! This is a chance to experience the cookbook hands on, and get some informal cooking lessons. This ticket add-on has no additional cost, but space is limited in the kitchen. Cookbook: You can follow the link below to purchase this cookbook direct from my favorite local bookstore Itinerate Literate Books: Purchase Old World Italian A few thoughts on July's Cookbook Old World Italian … My two favorite cuisines in the entire world are Italian & Scandinavian, with French cooking bringing up a close third so it would be an understatement to say I’ve been looking forward to this book. Mimi Thorisson was born in Hong Kong, but lived with her family in France where she published two French cookbooks (believe me they are on my list as well). In 2020 she and her husband moved their family from Bordeaux, France to Torino, Italy to experiences Italian food to its fullest and publish this, her third cookbook. She introduces the book with “… we left almost everything in our house in France … we were starting over, quite literally without even a pot to cook in. The first night of boiling pasta in Torino saw me running in a side street with a pot in hand, borrowed from a nearby seafood restaurant; and as if to keep to my French roots, I had a bottle of Champagne in the other. That was a beautiful evening; many have followed. There is magic in cooking, and in cooking Italian food there is alchemy …. Whether eating to live or living to eat, here, there is no difference, no pretension. Food is truly the fabric of life, and pleasure and passion. A humble necessity and the highest honor.” This book really does feel like alchemy, each section and recipe type is accompanied by a story of how Thorrison’s family fell in love with that food – and in some cases what makes that dish so iconic to the region of Italy it originates from. You can almost feel the sunshine and smell the grapes reading this book. Perhaps one of my favorite sections of the book is when Thorisson discusses the difference between French and Italian cooking: “They are two great kitchens, the Italian and the French. French cooking is in my blood; it’s in my nature to cook with butter and duck fat. To start the day with a flaky croissant and to finish it with cheese and wine. French cooking, while mysterious and complicated to some, is strangely democratic. It’s centralized cooking; All the good stuff, sooner or later, came to Paris, and what the Parisians liked, everybody liked. The French kitchen is accessible and overwhelming at the same time. It’s a canon rather than a curiosity. Open to everyone, though not everyone dares. Italian cooking has a reputation for being simpler, easier, more ingredient-based. That is, of course, not even half the truth. It’s also known, rightly so, to be much more regional and varied. What you eat in Napoli is nothing like the food of Milano. Some good dishes and ideas have spread throughout the country, but Italian cooking, especially home cooking, remains largely regional.” I did my best to really only feature 3-4 dishes per course, but believe me it was HARD, every dish in this book is mouthwatering and I can’t wait to see if they taste as good as they sound. Below is the planned menu, it will be finalized the week before based on attendee’s food allergies. Antipasti - Starters Tomato Jam on Ricotta Cheese with Sage FrittersInsalata Russa Alla Mimi (Potato and Egg Salad)Poached Pears with Radicchio and Castelmango CheesePrimi - Pasta Sardinian Ragu with Saffron TagliatelleSpaghetti Alle Vongole (Clams)Bone Marrow RIsottoSecondi – Meat & Seafood Chicken Supreme (Cannellini Beans & Rosemary)Veal Scaloppine with Sage and ProsciuttoBeef Braised in Barolo WineDolci - Desserts Persimmons with Vanilla and RumVanilla Ricotta Cream with Chocolate Sauce and Orange ZestHazelnut CakeLemon Meringue CakeAperitivi - Drinks Nencia Corsini’s Bloody Mary Alla ReschioPrampolini Red Wine SpritzSmoked Negroni Alla Adam ChoBrachetto Italian WineAll Images are from Old World Italian cookbook, photographed by Oddur Thorisson