What We Are Making

We can't wait for you all to join us and cook along with Chef Gerard Craft. Here's what we'll be preparing:

Main Dish--Chitarra al Pomodoro (two servings)

For our main dish of the evening, Chef Gerard Craft will be preparing Chitarra al Pomodoro. Here's the ingredients and instructions from
Gerard himself:

Ingredients

• 1 lb fresh Chitarra, or dried long pasta of your choice

• 1 14oz can Italian plum tomatoes, chopped

• 1/2 small yellow onion, peeled & diced

• 2 cloves of garlic, minced

• 2 tbsp olive oil

• 1/4 cup white wine

• 1 tsp salt

• Leaves from one sprig of basil

Equipment

• Large stockpot
• Large pot for pasta
• Colander
• Cutting board
• Chef’s knife (or food processor)

Instructions

• Finely chop the entire can of tomatoes, or purée in a food processor, and set aside.

• In a large stock pot, add oil and salt over low heat.

• Add the onions and garlic, then sweat until translucent.

• Next, add the white wine, turn the heat to high, and cook off the alcohol (about 1-2 minutes).

• Add tomatoes and basil, then let simmer on low heat for about 15-20 minutes.

Specialty Cocktail--Boulevardier (one serving)

For our specialty cocktail of the night, Chef Gerard Craft has chosen a delicious Boulevardier. Here's the ingredients and instructions from Gerard himself:

Ingredients

• 1 oz Bourbon or Rye
  One of my favorites is Pikesville, but even Jim Beam will taste great here

• 1 oz Aperol or Campari
  Personally, I prefer Aperol

• 1 oz Sweet Vermouth
  Punt e Mes is one of my favorites

• Strip of Orange Zest

Equipment

• Small knife
• Mixing glass
• Lighter

Instructions

• Fill a large glass or mixing cup with ice and add all spirits.

• Stir about 40 times, then strain into a glass over ice or up.

• Run the flame of a lighter over the orange zest, then squeeze the orange zest and it should briefly ignite.

• Rub the zest over the glass then add it to the cocktail.