PULLMAN –
Alumni, connoisseurs and those who are curious of authentic Italian cuisine are invited to experience a once in a lifetime dining event to take place at 6:00 p.m. on Wednesday, Oct. 28 at the Todd Hall Dining Room.
This dinner showcases the traditional flare of Tuscan cuisine with Italian Chef Andrea Trapani, paired with handcrafted wines from WSU Alumni. The cost of this event will be $100.00 per person and space is limited to 72 guests.
Alumni, connoisseurs and those who are curious of authentic Italian cuisine are invited to experience a once in a lifetime dining event to take place at 6:00 p.m. on Wednesday, Oct. 28 at the Todd Hall Dining Room. This dinner showcases the traditional flare of Tuscan cuisine with Italian Chef Andrea Trapani, paired with handcrafted wines from WSU Alumni. The cost of this event will be $100.00 per person and space is limited to 72 guests.
Chef Trapani worked as a chef in London, Genoa and Florence, where he specializes in the international dishes, fish and Mediterranean cuisine. He currently is the Executive Chef at a renowned restaurant in the center of Florence. He also has taught at Apicius since 2001, where he has been the Head Chef of the professional program there since 2004. Chef Trapani earned his degree at Istituto Albeghiero in Camogli.
“A Taste of Tuscany on the Palouse” will also offer an exquisite group of award winning wines. The wines for this event are all showcased in the Wine-by-Cougars wine club. All these premium, hand-crafted wines are produced by wineries with a Cougar connection.
“A Taste of Tuscany on the Palouse” will also offer an exquisite group of award winning wines. The wines for this event are all showcased in the Wine-by-Cougars wine club. All these premium, hand-crafted wines are produced by wineries with a Cougar connection.
The dinner showcases Chef Trapani’s expertise and talent in five courses. The reception consists of various fresh and local hors d’oeuvres. The first course, or amouse bouche, will be poached quail egg served with potato foam, crushed cocoa and blue cheese. The starter will be seared scallop served with lentils and Tuscan prosciutto powder. The third course, or primo, will be Cocoa flavored ravioli stuffed with butter and sage served with a fondue of 24 month aged parmigiano. The main course will be Milanese veal loin served with cocoa scented polenta, confit cherry tomatoes and braised artichokes. The dessert will be Milk chocolate mousse with caramelized pineapple, almond brittle and lavander panna cotta.
All proceeds will help support the WSU School of HBM Study Abroad program and Wine-by Cougars Wine Business Management Scholarship.
Click here To reserve a seat for “A Taste of Tuscany on the Palouse,” Only 72 seats available and they will go fast.
Click here To reserve a seat for “A Taste of Tuscany on the Palouse,” Only 72 seats available and they will go fast.
For further information please contact University Executive Chef Jamie Callison at 509-335-7425 or jcallison@wsu.edu; or Shanna Goplen at sgoplen12@gmail.com; or Rylie Sedustine at rsedustine@wsu.edu.
