Dining in--Minneapolis/St. Paul cookbook

. Cover and refrigerate for 24 hours to blend flavors. We've decided to de-formalize, to take the waiters out of their tuxedos. The Orion Room has become more relaxed. But we haven't changed the House Dressing: we get constant requests for its recipe. STRAWBERRIES DEVONSHIRE 1/2 cup sour cream 1 tablespoon Curacao 12 cups whipping cream, Juice of 4 orange whipped until stiff Juice of 1/6 lemon 1 tablespoon brown sugar 1 quart fresh strawberries, 1 tablespoon Grand Marnier rinsed and hulled 1. Combine the sour cream, % cup of the whipped cream, the brown sugar, Grand Marnier, Curagao, and orange and lemon juice; combine thoroughly. 2. Place the strawberries in six compote glasses. Pour a little of the sauce over. Top with additional whipped cream, if desired, and pass the remaining sauce in a sauceboat. We prepare this dessert to order. It highlights our preference for fresh, light, wholesome foods given an extra-special touch. LTO & it: _ fuse) etanal / Ve ste eg) SRD ce areas Te | os : 1 sTP en 0 oe aaa | ‘ig a my cue? Lee nite an 7 - - - 9@ PRONTO Dinner for Six Antipasto di Mare Rivierasco Pasta Primavera Petto di Pollo al Amaretto Fragole al Zabaglione Wines: With the Antipasto—Barbera d’ Asti, Bersano, 1976 With the Pasta—Corvo Bianco Salaparuta, Corvo, 1980 With the Pollo al Amaretto—Amarone Regioto della Valpolicella, Masi, 1975 With the Zabaglione—Asti Spumanti, Cinzano or Sta. Kristina Antinori Philip Roberts and Peter Mihajlov, Owners Wayne Kostrowski, Associate Manager Wayne Skjelstad, Executive Chef estaurateurs Phil Roberts and Peter Mihajlov, well satisfied R with the success of Muffuletta, their little bijou in St. Paul, were eager to expand their repertoire. So they visited many of the nation’s well-known dining establishments, searching for a first-rate restaurant concept for the eighties. They found it in New York’s Pronto. One look at its open-to-view pasta kitchen and they knew that they had to have one of their own. “The electricity of that room—we fell in love with it,” falling also for the chrome-on-white, high-tech ambiance and genuine Italian cuisine. Six months later, having won over the proprietors of the New York Pronto, and having passed their onsite Minneapolis inspection, they were licensed to operate the only Pronto in the world. The name and the concept became theirs, along with the freedom to develop an authentic Italian statement of their own. “On that we will never compromise,” vows Phil. “We insist on two things: quality and authenticity. “We designed the menu to take people through a progression of courses, Italian style,” and authentic Italian it is. Begin with antipasti— melone con prosciutto, a seafood medley, or perhaps an insalata arugula. Next a hearty bowl of minestrone or the daintier, egg-rich stracciatella; or forego that for endless variations on the pasta theme. Then, entrées feature seafood, chicken, and veal prepared in the delicate Northern Italian style. “It was tempting to build a menu for the convention crowd and include a T-bone and porterhouse,” Phil reflects, “but we’re standing by our statement.” Consequently, a palatecleansing sorbetto replaces the customary American baked potato and french fries.