Autumn in Tuscany

Ok, so...

We are swiftly heading to our second major event at our new off site function facility. If you are a true fan of my blog, you remember my last post in which I explained the new facility. If not, then for godsake go back one post and catch up!

The first wine dinner that we held at in the "Tuscan Room" was a tremendous success. And yes, I would tell the truth if it was a disaster. It was the furthest thing from a catastrophe. It was absolutely amazing.

135 of our closest loyal friends and some family descended on LaSalle Hall (where the Tuscan room is located) eagerly awaiting the maiden voyage of the facility. A 5 course typically Tuscan meal was served with a different wine that complimented the dish. I am told that everyone loved the food. It may sound funny saying it that way but the truth is that when I am buried in the thick of it...and 540 plates of food is THICK...when I am buried like that I sometimes let my insecurity get the best of me and I start to question whether or not I am actually succeeding in the endeavour.

So whereas the night was executed smoothly, anxiety washed over me in consecutive waves every time a course was completed. Right before dessert service, I presented myself in front of the crowd, an image of a firing squad floating in the back of my brain. But when my name was announced the most gracious and heartwarming round of applause filled the room. I expressed my immense gratitude both to my team in the kitchen and to the guests and then did my best to go table to table and get as much face to face feedback as I could. I could not have hoped for better reactions. That's not to say that everything was perfect. When you are feeding 130 people there will always be bumps, but overall the compliments that we received for the flavors and presentation brought a smile to my face that was still there when I woke up the next morning.

So...

Let's do it again!! was the phrase I could not wait to tell my team. Not wanting to cause overkill, we decided to wait 3 months. Fall, in my opinion, is the GREATEST season for food. I start formulating Autumn dishes at the beginning of Summer. The herbs, the squashes, the root vegetables, the slow braised meats, the grains, the dried fruits...these are among my most inspiring ingredients.
In trying to pick a date for the next dinner we realized that the middle of October was when then Chamber of commerce holds their annual Harvest festival on the Sturbridge Common. It just made sense to pair up with the Chamber and make our next dinner a Harvest Dinner rather than a wine dinner. Don't get me wrong...there WILL be wine, with every course! But the theme of the night is Autumn Harvest food.

Many have heard the phrase "Farm to Table" in the culinary world. This basically means that the Chef sources ingredients from local farms and producers. It can be a somewhat difficult and expensive process given the geography of any given restaurant. My goal for this Harvest dinner was to source at least 80% of the ingredients from local, AND  organic producers. I am excited to announce that I hit about 90%!!!

A challenge to be sure, but those who know me best know that I thrive on difficult situations.
So we are featuring not only local fruits and vegetables, but the meats and the cheeses are local and organic as well.

The menu is fairy uncomplicated. Hearty fall season comfort food with southern Italian roots.

A salad of baby arrugula, apples, marcona almonds and goat cheese fritters presented in a roasted acorn squash wedge

Handmade sugar pumpkin gnocchi simmered in sage cream with crumbled homemade sausage

Stout braised grass fed beef short ribs over sweet potato polenta finished with glazed root vegetables

And for dessert, a Rustic apple crostata accented with rosemary caramel sauce and accompanied by aged Grafton cheddar cheese.

If this sounds at all enticing to you then have no fear, we are not yet sold out for this particular event, as of the writing of this blog post there are 30 available seats. If you would like to reserve spots all you have to do is send an email to Erica Foley. erica4rovezzis@gmail.com

The date for the dinner is Saturday October 20th at 6 pm. The location is the new Tuscan room at LaSalle hall. Erica can answer any questions you may have or you can check out some info on my website www.rovezzis.com .

I expect that my confidence will get battered around during this dinner just as the last one. This insecurity is what gives me my edge to constantly improve and do better at everything I take on.
So please...come challenge me! Come to this Harvest dinner and experience what our local farmers have to offer every season.

Ciao