November 10, 2009
We were among the lucky Seattleites to experience executive chef and owner Walter Pisano’s special dinner at Tulio last Friday evening for loyal customers and friends of the restaurant.
Among the outstanding dishes on the five-course menu? Calamari with Toasted Garlic, Chili Flake, and Preserved-Lemon Polenta (pictured above); Grilled Escarole and Radish Salad with Bagna-Cauda Vinaigrette (!); Trofie Pasta with Barrel-Aged Feta, Tuscan Pine Nuts, Golden Raisins, and Fresh Oregano; and Swordfish with Taggisca Olives and Blood-Orange and Fennel Salad. Soulful Italian food, each and every dish.
Dessert didn’t disappoint! Chocolate Torte was served at room temperature (more flavor than chilled!) with a a cap of Cinnamon Crème Fraîche.
Earlier this fall we helped Tulio celebrate its 17th birthday by attending a special mozzarella-stretching and food-cocktail presentation. Here’s a photo of Walter concentrating on making fresh bocconccini–miniature mozzarella balls–which we sampled with a variety of olive oils, sea salts, and Walter’s housemade basil salt. Creamy perfection!
Meanwhile, mixologist Raphael Nicas offered up inspired cocktails such as the Caprese–basil-infused Ketel One Vodka, tomato juice, Bocconccini, baby tomatoes, and Trampetti olive oil, all adorned with a fresh basil leaf.
Spencer and I were taken with the Bakers Witch–Bakers Bourbon, Benedictine, Strega, and a garnish of candied butternut squash. Sweet, yet sassy!