Red sauce: how Italian food became American
7:30 PM | Prix fixe dinner
Open to Coffee House and Salmagundi members
Free to attend
Reservations for dinner required; card payments only
Are your favorite Italian foods even Italian? From veal parmigiana to penne alla vodka, Ian MacAllen finds the origins, myths, and legends behind our favorite Italian American foods.
In this presentation, MacAllen will provide an overview of his new book, Red Sauce: How Italian Food Became American, where he traces the detailed history Italian immigrants inventing an entirely new cuisine.
Prix Fixe Menu
We are currently gauging membership interest levels in the prix-fixe versus the a la carte menu options so that we can better serve you. More information on this to come.
Summer Tomato & Fresh Mozzarella
with basil vinaigrette
with Broccoli & saffron rice pilaf
Spaghetti & Polpette
Long simmered red sauce with mini meatballs
Berries with Zabaglione Freddo
Assorted berries with cold whipped custard cream
About the Author
Ian MacAllen is the author of Red Sauce: How Italian Food Became American. He is a writer, editor, and graphic designer living in Brooklyn. You can also find him on Twitter @IanMacAllen.