A Rustic Italian Menu from Chef Amanda Freitag
by Heather Sperling
December 2007

Classic French is no longer the yardstick for upscale, celebratory dining – rustic, regional fare can fit the bill, especially during the holidays, when restaurants go beyond the dining room (and into the private party room, the bar room, and off-premise catering). Along that vein, Amanda Freitag’s menu of 7 savory courses (plus one cocktail) make for a varied, fun, decidedly not generic winter party menu that can be served passed apps-style or seated. The menu has minimum pick-up, and can translate to off-premise catering with a few simple twists. Her rustic Italian recipes are indicative of the fare she served while at Gusto, a sleek bistro in New York’s West Village; it beings with finger food: roasted oysters, tiny three-bite sandwiches, and a classic bagna cauda. Next come two seafood crudos, and finally two heartier plates with classic flavors: ricotta and black truffle mezzaluna, and orchiette with pork ragu. » more

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