Osteria Mozza

For my birthday last Wednesday, my very benevolent husband took me to one of my favorite restaurants of all time, Osteria Mozza.

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We started off the night with our favorite Italian cocktail, Spritz con Aperol, a classic venetian cocktail made with prosecco, ice, aperol, a little soda water, and a slice of orange peel; Mozza does it just right, with the perfect ratio of prosecco to Aperol.

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I love Mozza for their very diverse mozzarella bar, the incredible pasta selection, and the exceptional service. I also love the bold flavors, the incredible textures, and the beautiful presentation of the food.

We started off by splitting the Grilled Octopus with potatoes, celery and lemon. The octopus was perfectly grilled; crispy exterior, soft delicate interior. Balanced beautifully with the acidity of the lemon and the crunch of the celery.

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Then we had the Baby Kale with pine nuts, ricotta salata, and marinated anchovies. What an incredible dish. A twist on a classic salad (Cesar) the kale is blanched just enough that you still get a crunch from the greens and is dressed with an incredible Cesar-esque dressing that is tart and salty from the anchovies. Then it is sprinkled very generously with the ricotta salata. This dish is definitely on my to-do list for recipe developments.

Following the salad we had the Bufala Mozzarella with crushed lemon, bagna cauda and bottarga, which honestly I could do without. The bagna cauda over powered any other flavor and completely took over the subtlety of the bufala mozzarella, which is a true shame.

Lastly we shared two different pastas: Garganelli with Ragu Bolognese; nice rich flavors, beautifully crafted pasta, nothing to out of this world. And the Bucatini all’Amatriciana; spicy yet sweet, nice balance of tomato to pasta ratio, very classic and extremely well executed, paired wonderfully with the wine.

As if we couldn’t eat enough, we finished off the night with the Bomboloni that is served with huckleberry marmellata and lemon mascarpone. I gotta say, this is one of the best desserts I have had in a while. Bomboloni are one of my favorite things in the world; think fancy doughnut holes. Served with an incredible huckleberry jam and and the most heavenly lemon mascarpone. Perfectly fried and deliciously sweet yet tart. At this point I was so full that we had to take the rest of the Bomboloni home, which were a perfect breakfast the next day!!

Friendsgiving

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Ok OK, so this is way late, but with the Holidays and traveling to Mexico for a family wedding, it has been tricky to get this post up.

For the last three years, my now husband and I have been planning and hosting what we like to call “Friendsgiving”. In years past, we have done a pot-luck style event and have just been in charge of the turkey, a few sides, and of course dessert. This year though, we decided to go all out and make everything and just have our friends bring wine or beer.

One of the things I have come to love the most about the hubby is his philosophy of: if you are going to do something right, you should go all out. And all out did we go! We got rentals for the tables and chairs, and all of the wine glasses and dinner plates. We spent all week prepping and chopping and planning and stressing! It was a wonderful way for us to bond doing the things we love the most, all while listening to wonderful music and sipping on delicious wine!

The dinner menu was wonderful:

Soup:

Butternut Squash Soup with Fried sage croutons

Main Course:

Roasted Brine-Cured Turkey with With Wild Mushroom Stuffing

Madeira-Sage turkey gravy

Sides:

Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

Everything parker house rolls

Baby Arugula salad with Roasted beets, toasted pumpkin seed, cilantro and goat cheese

Cranberry Sauce with Champagne and Currants

Mashed potatoes with celery root

Dessert:

Pumpkin Brioche Bread Pudding with cinnamon caramel sauce and whipped crème fraiche

 

All in all a very successful event full of many laughs, wonderful food, and incredible wine chosen by our resident wine expert, David Othenin Girard at K&L.

Looking forward to next year!!