submitted by Valerie Renk; photos by Richard Merrion
“Amazing Tastes” is how Fellowship Chair Loretta Himmelsbach described the five-course event held at Vignette Dining Club April 15. Owner and Chef Mark Wroczynski introduced each course and completed the evening with a short presentation on risotto. The meal included unusual treats such as caramel seasoned with cinnamon cayenne, pimento goat cheese in a salad, and lavender poppyseed cake.
The group learned there are three types of risotto rice; the one sold most in the US is Arborio. The chef’s tips for cooking include cooking for 20 minutes in hottest liquid, serving piping hot, and if adding vegetables to sauté them separately and add at the end, rather than cook with the risotto. He suggests adding a little parmesan and butter at the end, but no cream.
The 23 Rotarians and guests were invited to join the invite-only list for future dinners online. Future dinners at Vignette include a July 20 Brazilian Carnival with fire dancer, and an Aug 17 dinner co-hosted by Chef Mark’s pastry chef mentor from Chicago with roller derby experience.
Mark and his partner, Brian, started the business hosting dinners in other people’s homes before buying the property in Fitchburg on Caine Road.
The next Culinary Arts Fellowship event will be at Heritage Tavern, Madison.
Rotary Club of Madison, Wisconsin 