CARNEVALE  
             SATURDAY ^{8th MARCH} 8pm


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Carnevale,  Carnevale and Carnevale! In Italy it's Carnevale time, 40 days before Easter the magic word is Carnevale, it's parties and it's specialites.

Carnevale is also called "Martedi' grasso" (the most famous day is the last Tuesday 40 days before Easter. It's a special day where people can enjoy the more indulgent foods before the period of lent).

Carnevale is celebrated as a huge festival all over Italy with parades, music and masks. Masks are the main attraction  for a very good Carnevale and it is undoubtedly the happiest festival of the year, the most important day for children and the most transgressive for adults.
Carnevale is the time where people put their lives on hold to laugh at themselves.

Carnevale is very famous for its 'dolci' FRAPPE, RAVIOLI, CHIACCHERE, FRITTELLE, CASTAGNOLE, STRUFFOLI , SFRAPPOLE, FRITTELLE, LATTUGHE..these are some of the best known but each region has special delicious food recipes for Carnevale. In the UK it's known as pancake day.  What is a strange is that Italians make these amazing specialities only on these days. I keep telling my mum they deserve to be on the table more often during the year but no way! Tradtion is to only eat these foods in this period and then to wait a whole year before indulging again, making the wait worthwhile.

In this dinner Stefano and I would like to bring you the atmosphere that you would find in Italy if you were there, entertwining the classic Italian dishes of Carnevale and the ever loved British pancakes.

At Stairway Kitchen you will meet other food lovers as usual and who knows maybe new frienships....Remember our policy... BYO (bring your own bottle) in other words the more you bring the more you will be drinking and... expect a lot of fun and much more than your average restaurant outing can give you.

MENU:

Wasabi Blini with Tuna and Chive Tartare 

MINIATURE SAVOURY PANCAKES INFUSED WITH WASABI AND TUNA TARTARE WITH CHIVES.

Chestnut infused pancake with braised radicchio in balsamic, pear and pecorino cheese (a medium mature Sardinian sheep milk cheese)

Crespelle filled with Asparagus and Parmesan cheese

Crespelle is an Italian classic savoury pancake and tonight Stefano is going to filled it with bechamel sauce,  fried asparagus and aged parmigiano reggiano

Slow roasted duck breast simmered in orange on a Beetroot flavoured pancake

Selection of typical Carnival sweets 

Here Stefano is going to make a selection of the most famous Carneval sweets in Italy. One of these is Mantuan  "Lattughe" with nonna Teresa old receipe. Lattughe are a very friable sweets that are fried and finally are sprinkled with powdered sugar. Lattughe is a typical sweet for Carnival. Then Stefano is going to make...eh eh it is a surprise..let's see...

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SUGGESTED DONATION £32

- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,

   IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT,

   THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 
- DINNER START AT 8PM

FRANCE    meet

STAIRWAY KITCHEN

Saturday 22nd February  8pm

 

 

 

  

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One of our best friends in London is "Lisetta", she comes from France. Since we opened our doors @ Stairway Kitchen she has nagged us to show what we can do with French food so we have created a fusion event: Italy-France.

There's always been a lot of competition between France and Italy over food. In both countries, there are regional spices that are favorites. Oregano, garlic, rosemary & olive oil are used a lot in Italy. France uses these as well but the flavors are more subtle. So..Italy vs France hmmm it’s like choosing which team to root for in a football match. Choosing between these two cuisines can be next to impossible because of all the delectable dishes these two countries have shared with the whole world.

So..why do we need to decide which is best? StairWay Kitchen has come up with the solution :-) why not mix the two cuisines for the ultimate supperclub?

In this menu Stefano reinvents some of the more famous French dishes adding an Italian touch. We have already made lots of dinners for Lisetta like the one we are tempting you with here so come and try this unique menu on Sat 22nd Feb and see if you as impressed as our French friend was. 

You will meet other food lovers and maybe even make some new friends. For those who have never been to a supperclub event or for those who need a refresher, make sure to come to StairWay Kitchen for amazing food, lots of fun and much more than your average restaurant outing can give you. 

 

 

MENU:

Salade Nicoise 

The traditional French salad with Stefano's knowledgeable touch: the freshest tuna, quail eggs, olives and a very special vinaigrette splashed all over it.

 

Creme Brulee Escalier

When you say "Creme Brulee" you might rightly think of a dessert but that's not the case here. At Stairway Kitchen we make things differently - taste our savory version made with Duck liver topped with crunchy burnt sugar and served with home made brioche. A sublimely delicate mousse with a silky smooth texture and a distinctive but not overpowering flavour. Guests usually ask for seconds!

 

Canard a l'orange Sicilienne

Confit duck leg cooked in sliced Sicilian orange, served as a salad on a bed of Rocket and Fennel shavings. Confit is a classic French dish - duck legs are marinated in coarse sea salt and then cooked very slowly in duck fat. A delicious & refined flavour explosion in your mouth.

 

Tarte Tatin aux l'Oignons Caramelises en Balsamico

A classic...dessert. This usually comes as an upside down apple tart but you will have it as a tasty, upside down starter made with caramelised red onion compote slowly cooked in Balsamic vinegar syrup - stop drooling!

 

Stairway Soupe a l'Oignon

Cheese onion soup with a gratin topping. Another French classic that Stefano is going to twist from top to bottom by adding some Taleggio cheese (a mildly tangy cows’ milk cheese from Lombardy) which gives the soup a completely new depth.

 

Bouillabaisse

The name of this dish is a compound of two verbs: to boil and to simmer. So expect a sublime, indulgent seafood stew influenced by Tuscany with incredibly fresh and tasty mussels, sea bass and prawns, fresh herbs, garlic and tomato.

 

Coq au vin Cacciatore

Slowly braised Chicken cooked in red wine with Italian pancetta, shallots, mushrooms and herbs - this dish may sound boringly normal however the additon of Italian pancetta lifts it to a new level, thick, meaty and packed with flavour.

 

Surprise Dessert

La piece de resistance! That's why we keep it secret or maybe we are just still deciding what to make :-) 

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FREESTYLE DINNER  

Sat 8th Feb

This is Leo and Stefano's 2014 version of some classic dishes; a reinvention of old recipe. In this dinner we wanted inspire food lovers with new combinations and new flavours to help get through the freezing winter and ....have a look at what you have missed :-))))

 

  

Nougat Mousse with caramelized orange and chocolate

Torrone (Nougat) has a long tradition in various regions all over Italy. It is normally eaten on it own but we thought to use it with chocolate chip ...Everyone loves chocolate and  with Nougat and caramelized orange it's just divine

Duck steak coated with walnut and served with roasted apple and red cabbage sauce

MonkFish with Fennel and Saffron in Verdicchio white wine sauce

MonkFish medallions with Clam and Saffron in Verdicchio white wine sauce

Pumpkin Ravioli served with home made Truffle butter, toasted Almond and Parmesan cheese

Aubergine ZUCCOTTO filled with Sardinian  pasta and Pecorino cheese cream