Eat to the Beat of a Different drummer

Eat to the Beat of a Different drummer

Or

The crème brulee is worth singing for your supper…

By Elisabeth Klingler

 

Usually this column seeks out venues that offer great food and jazz (or vice versa!) with an atmosphere that inspires you to get out and try something new and to let you know that contrary to what some may say, Tucson does indeed have some yummy stuff on it’s plate (pun intended) to please both your cultural and sensory palates.

But what if you could choose your dream menu, your dream music, and entertain your dearest friends in the oasis of a comfortable space of your own creation?

…Oh…and did I forget to mention that you don’t have to do any of the cooking, preparation or clean-up?

My dream came true at a recent Tucson Jazz Society event when we won an auction for an elegant four-course “In-Home Dinner Party For Six,” planned, prepared and served by Chef Mary Ann with Kissed By An Italian, “An Affordable Personal Chef & Party Planning Service with an Italian Touch.”

For someone like me, who loves to entertain, but hates to cook, this was a match made in heaven.

Mary Ann Brody, owner of Kissed By an Italian, moved to Tucson from Colorado five years ago.“The Tucson Jazz Society was one of the first events we went to at St. Philip’s Plaza. We enjoyed that venue so much we became members,” said Mary Ann.

When asked what motivated her to donate certificates for her services to the Tucson Jazz Society, she didn’t hesitate to add:

     “I was impressed with TJS because they’ve done a fabulous job of bringing jazz to the community of Tucson. I continue to be impressed. It was a way to get more involved and get to know the community. I believe in what they’re doing and it is a way to give back to the community. I think it is a win-win for all of us. It is a way for me to get the message out to an audience who will appreciate what I have to offer, and it’s a win for the Tucson Jazz Society to help them continue their mission.”

After a customized menu consultation, Chef Mary Ann arrived with her gourmet kitchen in tow, complete with food, pans and dish detergent, about an hour and a half early to prepare the feast.

All I had to do was press a few fresh white napkins, set the table, and invite Rick Braun (trumpet virtuoso), Richard Elliott (sax god), Tom Grant (piano maestro), and local favorite Gabriel Francisco Romo (Spanish fusion guitar) to serenade us (via the Klingler CD “soundstage”), and we were ready to linger over shrimp cocktail while sampling fine cheeses and red wines in our cozy enclave, the scent of wonderful things to come wafting from the kitchen.

This was a dinner for jazz lovers, but you could “invite” your own line-up of artists. I can just hear Caruso soaring over a fabulous Chianti and antipasti…or perhaps Edith Piaf with a toast of champagne and caviar…oh the possibilities! But I digress…

We entered the dining room with great anticipation of the edible symphony we were about to embark upon, which started with an upbeat spicy gazpacho soup with a pristine ribbon of sour cream.

A delightfully simple interlude of romaine salad tossed with a light orange infused vinaigrette followed, served in an edible laced parmesan bowl. What a delicious way to avoid having to wash a dish!

A tiny intermission with a few more sips of wine and we were ready for the crescendo; chicken cordon bleu a la “Kissed By an Italian,” stuffed with prosciutto and gruyere cheese topped with a creamy Dijon sauce and served with mushroom risotto and fresh sautéed asparagus.

The chicken warmly embraced its contents, encased in a crisp shell with just a hint of Dijon detectable in the light yet elegant presentation.

Market fresh mushrooms accompanied the velvety risotto as a perfect accompaniment to this perfectly orchestrated opus.

The harmony of oohs and ahhs were a compliment to the melody and the culinary artistry.

Chef Mary Ann didn’t skip a beat as she set the stage for the finale, the most magnificent, passionato crème brulee any of us have ever tasted. One sweet, fresh strawberry was a delicious accoutrement to this delicious top note; an ode to a perfect performance, and a marvelous evening of great food, friendship and music.

And the kitchen was clean when we finished! Need I say more?

This is a custom musical and dining adventure you are going to want to experience. To create your own fantasy fanfare, contact Chef Mary Ann of Kissed By an Italian at; http://kissedbyanitalian.com/index.html

 

Buon Appétito!