A warm welcome back to chef Gian Nicola Colucci, born in Turin, Italy with twenty-five years of experience from Venice to London, St. Louis to Toronto and back again. Sit back and enjoy chef Colucci's culinary creativity with risotto three ways, as he prepares a perfect risotto, Italian arancini made with saffron and stuffed with meat ragoût and mozzarella, a stunning rice timbale baked in a mold with a duo of red and green rices colored with tomatoes and spinach filled with Brie, chicken thigh confit and quail eggs, and finish the evening with cinnamon rice pudding with caramel sauce.
Mon, Mar 1, 6:30 pm to 9 pm