A Taste of Italy|
RENO, Nev. (March 14, 2008) – Renown Health’s award-winning Chef Joe Marsola Eidem, his culinary team and the Renown Health team for March for Babies will host an evening fundraising buffet that is designed to take participants on a cultural tour of some regional Italian style delicacies. The dinner, $20 per person, will be held at Remedee’s Restaurant, on March 27 from 5-9 p.m., at 106 Center for Advanced Medicine C, 75 Pringle Way, on the Renown Regional Medical Center campus.
March for Babies raises money to fight premature birth by supporting research to find the causes of premature birth and how it can be prevented. Funds raised also support families who have to spend time in neonatal intensive care units and to provide women with the latest information on having a healthy pregnancy. Through these efforts, March of Dimes strives to improve the health of babies by preventing birth defects, premature birth and infant mortality.
The official walk for March for Babies will be held on Saturday, April 26, at the Sparks Marina. Registration will begin at 7:30 and the event will start at 9 a.m.
To make a donation or purchase a ticket to the fundraising dinner, contact Kelly DeMaria at 982-4332. All media must be escorted on hospital property. To ensure uninterrupted access to the event, contact Dan Davis, Public Relations Business Partner at (775) 691-7308.
A Taste of Italy – Region and Menu Details:
The central region of Tuscany possesses what most people think of when they think of Italy. Tuscany's best main courses are grilled or roasted farm animals and game as well as fresh vegetables and fruit, local cheese, bread, herbs, beans and local wines. This is the land of pears, pecorino, and a number of dishes based on bread: pappa al pomodoro (bread, tomato, and olive oil soup), panzanella (bread and vegetable salad), and crostini (toasted bread spread with different flavor-rich toppings). It is also the cuisine of white beans, pork, wild mushrooms, beef, and chestnuts. Menu item from Tuscany will be Roasted Pork Loin with Rosemary.
Residing in the heart of 200 square-miles of partially navigable salt marsh, Venice is made of up 118 islands, intersected by more than 150 canals and joined by 400 bridges. For the Venetian meal the culinary team will include a fresh seafood stew. Menu item from Venice will be Adriatic Fish Stew over Angel Hair Pasta.
Liguria is the thin craggy coastline that hugs the Mediterranean Sea from France to Tuscany where vegetables, herbs and flowers flourish in microclimates. Ligurian culinary history boasts of stuffed vegetables, vegetable frittatas, vegetable fritters and rattatuia (ratatouille). This is the land where pesto, that scrumptious green sauce of basil, cheese, pine nuts and olive oil, was born; and the Ligurians use it for topping everything from bruschetta to pasta to minestrone. Menu item from Liguria will be Caesar Salad and Minestrone soup.
Emilia Romano is one of the northern most regions of Italy. It borders Tuscany and is almost a dividing line when it comes to Italian cuisine. Here visitors will find butter used more often than olive oil. The city of Bologna resides within Emilia Romano. It is also the home of Tortellini. Menu item from Emilia Romano will be Tortellini with Pesto.
When you visit Rome, The Eternal City, one can literally walk through the ages of time from ancient ruins, through a medieval portal into the shadow of a grand palace from the Renaissance, ending up at a Baroque fountain in the space of 10 minutes. In the trattorias and restaurants of Rome, one will be hard-pressed to decide what kind of fresh pasta to try. For the Roman meal, the culinary team decided to do a pasta meal and serve it Roman-style. Most people know by now that Tiramisu’ means “pick-me-up” in Italian. It is a layered cake; therefore, some people place its origin in Tuscany. Menu item from Rome will be Penne Pasta Arrabbiatta and Tiramisu’.
The people of Naples, southern Italy, made the best of what they had. But it is here, in southern Italy, that spectacular dishes like spaghetti and pizza originated. In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green). Menu item from Napoli will be Thin Crust Margherita Pizza.
Sicily is the most southern region of Italy. Because of its proximity to Northern Africa, one will find (like the language), Arabic influences as well as influences of hundreds and thousands of years earlier like the tomatoes the Spaniards brought over from the Americas and the Greeks before them. Some of the most famous Sicilian dishes you will find are Pasta con Sardine (pasta with sardine sauce); Caponata (eggplant salad); Spaghetti and of course for sweets like Cannoli. Menu items from Sicily will be Caponata and Cannoli.