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Garden Chef Series
at Chicago Botanic Garden
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Garden Chef Series
Saturdays and Sundays, May 28 – October 9, 2016
1:30 and 2:30 p.m.
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Chef David DiGregorio of Osteria Via Stato in Chicago River North Area
Restaurant “Osteria Via Stato” located on State Street in River North Area of Chicago
Chicago Botanic Garden – Garden Chef Series
pdf for Complete List of Garden Series Chefs 2016
Peppers used to make Peperonata Crostini Dish ………………. by Chef David DiGregorio
Chef David DiGregorio explaining preparation steps to audience
Chef David DiGregorio preparing Peperonata for Audience Tasting
Chef David DiGregorio preparing Peperonata for Audience
Peperonata Dish with Crostini ready for Audience
Single Serving of Peperonata Relish with Crostini and Whipped Ricotta Cheese as served to Audience on August 7th, 2016
Gloria Goodtaste and Chef David DiGregorio after Garden Chef Series Event
Gloria Goodtaste Version of Chef DiGregorio Pepernata with a Crostini and Whipped Ricotta Cheese
About the Recipe: Roasting the red peppers created a rich caramelized flavor and vibrant color. The summer sweet peppers balanced the red wine vinegar, blending the capers, fennel, and shallots. It makes an easy appetizer since it can be prepared ahead of time. I also love the idea that you can use it to top any meat or fish course, and it’s perfect for pasta.
pdf for Copy of Recipe Peperonata Crostini with Whipped Ricotta Cheese
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