A Modern Taste of Ancient Rome
TASTE HISTORY with CRYSTAL KING and CHEF PATRICK CAMPBELL

Author Crystal King isn't just a writer & self-proclaimed Italophile - she's also a total foodie! And if you attend this special program , you'll receive a complimentary Feast of Sorrows cookbook  full of recreations from the ancient cookbook  Apicius , curated by Crystal herself!

This exclusive text is full of recipes from the author, as well as from beloved Boston-area chefs like Charles Draghi, Barbara Lynch, and this event's very own Chef Patrick Campbell

Want a sneak peek? Check out Crystal's  re-creation of an ancient recipe for chicken:


Chicken in Dill Sauce (Apicius 6.8.1 and 6.8.2)*
by Crystal King
*This recipe will not necessarily be presented in the program.

Vincotto is a reduced wine syrup, available online or in Italian specialty food stores.  You can, instead, as Ken Albala suggests in an earlier recipe, try to reduce grape  juice  down by half if you like.

4 servings

❧ 4 chicken thighs
❧ 2 tablespoon date sauce
❧ 2 tablespoon chopped fresh dill
❧ 2 tablespoon chopped fresh mint
❧ ½ teaspoon asafoetida (or substitute two cloves of garlic)
❧ 1 tablespoon sherry vinegar
❧ 1 teaspoon dried mustard
❧ 1 tablespoon honey
❧ 2 teaspoon vincotto
❧ 1 tablespoon olive oil
❧ 1 teaspoon colatura or fish sauce (Thai Nam Pla or Vietnamese Nuoc Nam Mhi)
Chicken with Dill Sauce

1. Preheat oven to 425°F

2. Dry roast the asafoetida (or garlic) in a pan until it is fragrant, 1-2 minutes.

3. Mix all ingredients together well.

4. Pour over chicken and baste well.

5. Tent with foil and cook for 50 minutes.

6. Remove the foil and cook for 10 more minutes. Baste 1-2x during the remaining cooking time. Keep an eye on the dish at this point. You want a crisp caramelization on the top of the   chicken but because of the sauce's sugar content, it can burn easily.

#FeastOfSorrow

Want more recipes? Register today to reserve your seat at this very special dinner event and book signing - as well as your complimentary cookbook that will be the envy of your foodie friends!

Taste Ancient Rome as done by Modern Boston!
WHEN: Tuesday, May 9, 2017  |   6:00 - 9:00pm
COST: $65  ($55 members)
Materials:  $30

*As of today, Feast of Sorrow is officially PUBLISHED and available for purchase! It will also be available for purchase & signing at the event. 

Please note that this is NOT a hands-on cooking class.