ClubBuzz: A very special evening Italian Cooking with Carol and Winston Bumpus









ClubBuzz: A very special evening Italian Cooking with Carol and Winston Bumpus






A Very Special Member Evening
Italian Cooking
with Carole and Winston Bumpus

Special Member Presentation
Cooking with Carole and Winston Bumpus
Saturday, April 10th, 5:00 pm on Zoom

Dear Fellow Westpoint Chefs,
 
Thank you for joining us on this great adventure. On Saturday night, we look forward to having you cook along with us as we prepare the Saltimbocca alla Romana.

Please have the following ingredients measured and set out before we begin this special, but amazingly easy dish. For fresh pasta see further down.
 
SALTIMBOCCA alla ROMANA – ROMA
(Veal Scallopini with Prosciutto)
Serving 4
 
Ingredients
4 (5-ounce) thinly sliced veal cutlets (scallopini) – (pork or chicken cutlets can be used instead of veal if preferred)
4 slices prosciutto, thinly sliced
12 fresh sage leaves
1/2 cup all-purpose flour, for dredging
Sea salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
1 large lemon, cut into 8 wedges
Register here


Making Fresh Pasta

FRESH PASTA
To prepare fresh pasta, you need only two ingredients: 

  • 2 cups of pasta flour (known as #00) or unbleached all-purpose flour
  • 3 large eggs, left at room temperature for an hour, then lightly beaten

By hand, sift the flour onto a clean breadboard or work surface.  Mound it into a small hill.  Depress the center of the hill to form a well.  Pour the beaten eggs into the well slowly, as you use a fork to work the liquid into the flour.  The goal is to incorporate the eggs into the flour to make a dough which at first is soft and sticky.  Between 2-3 minutes.  When all the liquid is mixed in, place the dough onto a lightly floured work surface and knead it until it is glossy.  Around 10-15 minutes.  Let it rest covered with a clean tea towel for an hour.

After the hour, knead the dough a bit more before dividing it into four equal sections.  Take each section and either roll the dough out thinly onto a clean surface or place it into the pasta machine, which will roll the dough out for you in an even fashion. 

For the pasta machine, set the rollers at the thickest setting.  Lightly flour the dough before you pass the dough slowly through the rollers by cranking the handle.  After this pass, fold the dough in thirds and pass it through the rollers once again narrowing the rollers on each pass.  Run it through eight times.  Then, go to the other three pasta dough sections and repeat.  Rest the dough on another tea towel to allow it to become taut but not dry – around 10-15 minutes.  Cut into desired shapes by hand or with the machine.
 
If you have any questions, please contact me at carolebumpus@gmail.com

Carole Bumpus’s historical novel, A Cup of Redemption was published in 2014, and her Recipes for Redemption: A Companion Cookbook to A Cup of Redemption was published in 2015. Her multi-award-winning Savoring the Olde Ways series followed with Searching for Family and Traditions at the French Table, Books One and Two (2019 and 2020), and her upcoming third book in the series,

A September to Remember: Searching for Culinary Pleasures at the Italian Table, is due to be published April 27, 2021. The publisher for all five volumes is She Writes Press. Her website is:  www.carolebumpus.com
 
To pre-order Carole’s newest book, contact Books, Inc. at https://www.booksinc.net/book/9781631527272  or  Kepler’s – https://www.keplers.com/book/9781631527272 .

Friday Fun Series 2021
Race #1 – Friday, April 16th at 6:30

The racing season starts next month with Race #1 of the Friday Fun Series 2021. This race series is open to all. 

Full details can be found on the race page of The Club website.

This six-race series continues through the summer on April 16, May 21, June 18, July 23, August 20, and September 17.

A message from the Events Committee

The Events Committee is committed to booking highly talented musicians and creating fun and interesting activities for The Club. We also love having Member Spotlights for presentations, cooking classes, mixology demonstrations, boat tours, and other interesting topics. We would love to hear from you, so please let us know if you would like to lead a Member Spotlight event or a game night or if you have suggestions for a future event. We are looking forward to outdoor concerts in the very near future and socializing together in-person soon.

Send event requests and suggestions to events@theclubatwestpoint.com

Patty Corcoran, Events Committee Chair

April though May at a glance

   April 2021
   2nd, Friday Pub Quiz
   10th, Saturday Italian Cooking with Carole and WInston Bumpus
   16th, Friday Friday Fun Series Race #1
   16th, Friday Cruising the Delta with Connie and Bob Puccetti
   24th, Saturday CONCERT: Whiskey Hill Billies
     
   May 2021
   1st, Saturday Lia Ditton – A Front Row Seat
   7th, Friday Pub Quiz
   14th, Friday Special Event: Salty Sagas
   21st, Friday Friday Fun Series Race #2
   22nd, Saturday CONCERT: Steve Stanley and Friends

If you have any questions please let me know.

Kevin Parker
GM@TheClubAtWestpoint.com
650-224-1691

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