Resident Chef Alicia Walters cooked up a three course menu incorporating new flavors, San Pellegrino Clementina and San Pellegrino Melograna & Arancia, into the flavor profiles.
The antipasto, Peperoni Ripieni in Agrodolce Alla Clementina, consisted of fresh peppers packed with a tuna filling that Chef Walters made easy enough that any busy New Yorker could make at home and make look appetizing.
Chef Walters followed up that dish with Pollo Arrosto con Melograna, and showed how to prep the chicken so that it’s juicy every time. The flavor accents of the pomegranate in the second course complimented the chicken perfectly. The glaze seemed very easy to do, but the flavors that came through in the dish seemed far more complex.
No meal would be complete without dessert, and Chef Walters made sure it was an authentic Italian dolce, Cannoli Siciliani. The dessert was infused with a zested clementine to fit within the flavor themes of the night. Chef Walters was able to show how to make an usually complicated dessert, easy enough to understand to make it at home.
Guests were sent home with recipes so that they could take on the recipes on their own time. New flavors San Pellegrino Clementina and Melograna & Arancia are available for purchase at Eataly.
– Stephanie Carino