Summer Fork It Over with Matt Storch Riverside

Fork It Over

Sunday Dinner by Chef Matt Storch

Passed Appetizers:

Patti & Al’s Caponata with Beltane Cheese & Wave Hill Bread

Ricotta Stuffed Squash Flowers with Truffle Aioli

Charred Octopus with Citrus Butter & Chives

Bufala en Carrozza with Balsamic Soaked Cherry Tomatoes

Gorgonzola Stuffed Figs, Melon & American Prosciutto

Dinner:

Soft Eggs on Toasted Brioche, Showered with Black Summer Truffles & Sherry Brown Butter

Tuna Crudo Covered with Stone Fruit-Cucumber-Jalapeño Pico di Gallo, Olive Oil & Crushed Rice Crackers

Escarole & Shelling Beans with Parmesan Reggiano & Cheesy Garlic Bread

Herbed Ricotta Gnocchi Tossed with 30-Second Cherry Tomato-Basil Sauce with All Day Elephant Garlic

Fluke Oreganata on Creamy Organic Corn, Crunchy New Potatoes & Oregano Breadcrumbs

Pork Belly Milanese with Lemony Arugula, Vincotto & Heirloom Tomatoes

Dessert:

Peaches, Blueberries, Raspberries & Cream

Warm Chocolate Cakes

 Product provided by:

Sport Hill Farm

Beltane Cheese

Wave Hill Bread

Rose’s Berry Farm

Fort Hill Farm

Fleisher’s Craft Butchery

The Truffle Lady

My Friends Back Yard