Italian Month at Blue’s
Blue’s Egg is exploring Italian food and Italian-inspired brunch creations through the month of February. This is the first time we’re featuring the varied and influential cuisine of Italy for one of our month-long parades of daily specials.
We’ve made our own Pappardelle pasta, Porchetta, Italian Sausage, Giardiniera, and Ciabatta and Focaccia bread to use in dishes. A big hit was the Filetti di Sogliola con Caponata — pan-seared sole filet with caper caponata and blackberry-red wine reduction. We put Bolognese on a Benedict!
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