Friday, June 24, 2011

GONZAGA-IN-CAGLI 2011 SEASON OPENER
FEATURES APPETIZERS APLENTY,
SPILLED WINE

GONZAGA-IN-CAGLI'S 2011 summer session got off to a rollicking start on Thursday night when the group of over thirty graduate students invaded the posh Florentine restaurant Mimmo's and devoured course after course of fresh Italian cooking. The group, spending a few days exploring the Renaissance wonders of Florence before decamping to Cagli early Saturday morning, was reportedly "famished and fatigued" by international jet travel, some having barely exited customs before finding themselves seated at Mimmo's before a plate piled high with chicken, pork, horse, and ham-draped cantaloupe.

The real stars of the night, however, were the appetizers. These tasty antipasti were scarfed down in record time by the enthusiastic students, who continued raving about the delectable morsels even after only crumbs and oily traces were left upon their plates.

Dr Heather Crandall (associate director) was particularly enthusiastic about the cheese course, exclaiming "I think I like this brie business!". Student Erin Wilson concurred.

A new twist on Italian dining was inadvertently created further down the table when your editor managed to knock a glass of wine over onto a plate of meat, inventing by accident 'drunken salami'. Student Brittany Taylor found the cured viands gently infused with Italian table wine to be "delicious. More than delicious. Couldn't be better!". She continued: "Anything that has a little bit of wine in it is good. White, red, Chianti, Syrah, Chardonnay: it doesn't matter. You wanna try some drunken salami?" she asked, holding out the plate to your editor, a vegetarian of longstanding who politely declined the offer.

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