The 7 courses turned into 6 mostly out of a necessity to live to eat another day.
Course 1: antipasti (1:00 p.m.)
Antipasti is an Italian word meaning literally "before the meal." The antipasti is the appetizer or hors d'oeuvre course. Antipasti is the plural form of the word, but the singular form, antipasto, is often also used.
- mozzarella-prosciutto-basil logs
- mozzarella-salami logs
- assorted cheeses
- assorted olives
- artichoke hearts
- tomato and mozzarella with sea salt, olive oil and balsamic vinegar (insalata caprese)
- crusty bread with garlic-balsamic vinegar and olive oil for dipping
- ceviche with fresh caught mahimahi
We waited about a half an hour and that gave the cooks enough time to put the salads together. Salads are also served at an antipasti course, but we played Christmas bingo between courses instead.
- Caesar salad with anchovies on the side (Ken's homemade Caesar salad dressing)
- pasta salad
- marinated vegetables (cauliflower, carrots, smoked green olives)
At this point, lethargy is setting in and the day is getting hot. The older kids have disappeared to the park so Ahi can do some stunting, the little ones are outside picking tangerines and our youngest is downstairs in the "man cave/tattoo studio" playing "Modern Warfare."
- shiraz left from a former course and chardonay
Cioppino is a fish stew developed by Italian fisherman in the 1800s. It's a stew, so any kind of seafood will do and everything is in a tomato and wine flavored broth. Like cioppino, minestrone is not a fussy soup because cooks just use whatever vegetables are in season.
Course 4: Pasta (5:30 p.m.)
There was a bit of a mix-up on what came when so the fire was started for the salmon and the orzo was finished before the pasta course came out. At this point, everyone is beyond full and seriously making sure that they have enough room for what's coming up. The clearing tables, putting food away and setting up for the next course is taking longer than the actual eating.
- Spaghetti with mushroom marinara
- Spaghetti with simple clam sauce
- merlot, second chardonay
Course 5: Entree (6:30 p.m.)
- Grilled salmon seasoned with olive oil, lemon, Rocking H salt
- Pork loin with roasted potatoes, onions and mushrooms
- Mango chutney for the pork
- Orzo with parmesan
- Grilled marinated vegetables (asparagus, colored peppers, zucchini)
Course 6: (not served): fruit and cheese platter
Course 7: dessert and coffee
We were actually going to make cannolis but there were no cannoli tubes in Hilo. True story. It seems we only want to make cannolis around Christmas and our local restaurant supply store is always out of cannoli tubes. They must order one after our inquiry, then sell it before the year is up so when we call again, they are once again out of it.
- Panatone (Italian fruit cake)
- Christmas themed white cake
- Lime layered jello
- Ken's dark chocolate sea salt fudge
- Ken's cream cheese pie with blueberry or cherry topping