Intimate Culinary Tour of Italy with Chef Robert L. Gorman

Friday, January 9, 6:30-9 p.m. $150 pp

Note: BYO vino or adult beverages!

Intimate Culinary Tour of Italy with Chef Robert L. Gorman (Second in a Series of Dinners)Friday, Feb 3, 6:30-9 p.m. $150 pp

Back by popular demand! In this intimate dinner in Tim’s Kitchen, guests will experience many flavors of Italy, starting with imported salami and cheeses to Tagliatelle Bolognese and a variation on Bistecca Fiorentina (Prime Bone-In Steak Instead of T-Bone ) with Gremolata and Side Vegetables, ending with Classic Tiramisu for Dessert. Chef Robert will provide background and food knowledge, as he guides you on the first in a series of Italian dinner events. This is a BYOB event. Bring your own favorite wines or cocktails! Please consider Uber if you are drinking!

Antipasti (Meats imported directly from Italy) Assorted local, regional, Italian salami and Prosciutto

Imported Cheeses, including Asiago, Fontina, Gorgonzola, Parmigiano Reggiano, Provolone, plus Oven Roasted Feta Cheese, cherry tomatoes, basil, oregano, salt, pepper spread, Sun-Dried Tomatoes, Whipped Feta and Cream Cheese dip

Mixed Greens Salad and Balsamic Italian Dressing

 Il Primo  - Tagliatelle Bolognese

Fresh Tagliatelle Pasta with rich and silky Bolognese SauceAn Italian classic; beef and vegetables with wine, broth, pancetta, and tomato paste, slowly cook down with marsala wine, tomato paste, and broth in this classic Bolognese.

Il Secondo -Bistecca alla Fiorentina-esque with Classic Italian Gremolata and Green Side Vegetable

Also known simply as Florentine steak, this minimalist dish calls for just five ingredients: olive oil, rosemary, salt, pepper, and sirloin and topped with Classic Italian Gremolata

Dolce - Tiramisu

Classic tiramisu features alternating layers of ladyfinger (savoiardi) sponge cake biscuits dipped in espresso, and a thick, creamy blend of nutty mascarpone cheese with egg yolks, sugar, whipped cream, and, occasionally, liquor (like a coffee liqueur or marsala wine). The final layer is dusted with bittersweet cocoa powder or fine chocolate shavings.

Bio: Chef Robert L. Gorman

Following a long family heritage of successful restaurateurs in the Seattle area, Chef Robert brings more than 30 years of restaurant experience. Resume highlights include working as chef instructor at Zwilling J. A. Henkels, NY, as a consultant at La Fattoria and Haven Harbour Marina Resorts, as a Private Chef at the Doswell Foundation, and as Director of Food and Beverage of two world-class golf courses in Phoenix, among other roles. His approach to cooking marries classical techniques with creative menus.