We Have the Menu for Drexel’s Arcobaleno Pasta Dinner
Arcobaleno Pasta Machine | It’s the Rolls-Royce of pasta extruders and it makes chefs swoon.
Last month we told you about Drexel University’s Center for Hospitality and Sport Management’s spring series of dining events. Surprisingly, tickets actually remain for some of these events, including the Arcobaleno Pasta Dinner, featuring six courses for just $75.
But now we have the full menu from chefs Stephanie Raetano (Cappofitto), Brad Daniels (Osteria), Joe Cicala (Le Virtu, Brigantessa), Michael Rouleau (Sbraga), Tod Wentz (Townsend) and Damon Menapace (Kensington Quarters).
Check it out and forget about that low-carb diet for a night.
Arcobaleno Pasta Dinner Menu on April 27, 2015
Focaccia by Cappofitto. Stephanie Raetano.
First Course:
Brad Daniels. Osteria. Sweet Pea “Piselli” Ravioli with Mint.
Second Course:
Joe Cicala. Le Virtu. Saffron cappellacci dei briganti, New Jersey fluke, Piennolo tomatoes.
Third Course:
Michael Rouleau. Sbraga dining. Conchiglie with Pork Sugo, littleneck clams, and ramps.
Fourth Course:
Tod Wentz. Townsend. Lumache w braised rabbit, Castelvetrano olives, preserved lemon, oregano.
Fifth Course:
Damon Menapace. Kensington Quarters. Fusilli with goat ragu, dandelion greens and Yellow Springs aged goat cheese.
Dessert:
Stephanie Raetano. Capogiro. Affogato.
Arcobaleno Pasta Dinner [Drexel University]
