Jasper’s Experiences & Events

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Jasper’s Ristorante

Spring 2013 “Experiences”

 

Join Jasper Mirabile for an “Experience” to remember at Jasper’s. Enjoy a

multi course dinner including a sparkling Italian beverage. Jasper will be

offering a cooking demo and some important history of each experience.

 

April 15, 2013

The Roasterie Coffee Dinner Experiences

Join Chef Jasper & The Roasterie Coffee Bean Baron Danny O’Neill for a unique

Coffee Experience featuring recipes using The Roasterie Coffee including

Dizzy Vodka Shrimp, Voodoo Steak & The Roasterie Gelato.

 

May 27, 2013

An Asparagus Experience

Local asparagus from Pendleton’s in Lawrence, Kansas will be used for

Jasper’s annual dinner featuring Asparagus & fresh Pulled Mozzarella, Asparagus Panzanella, Asparagus Risotto, Chicken Siena &

Jasper’s Signature Cannoli as a sweet ending

 

June 10, 2013

A Limoncello Experience

Experience “The King of Limoncello’s” finest dishes when

Jasper III shares his secrets for making Limoncello while

Chef Jasper prepares unique dishes to compliment the liquore.

Did someone say Limoncello Cake?

 

Ecco La Cucina

Featuring Chef & Cookbook Author Gina Stipo from Siena, Italy

March 11, 2013 7 PM

49.95 per person (tax & gratuity extra)

Join Jasper Mirabile as he welcomes the famed Gina Stipo for an evening of authentic Tuscan fare.

Chef Gina Stipo is an Italian-American whose enthusiasm for the cuisine and wines of Tuscany inspired her to make Siena the base from which to pursue her culinary passions. As both the author of two regional cookbooks and an aficionado of Siena’s historic Palio horse race, Gina offers an insider’s entree to the traditions, personality and culture of the region. Her cooking classes in Tuscany are taught in English and are accompanied by the history and anecdotes of the Siena area. Growing up in an Italian family, Gina had “full immersion training” in Italian food and culture from a very early age. Classically trained in the culinary arts at ICE in New York City, Gina worked in New York, Atlanta and Kansas City before training in Italy and eventually settling in Tuscany. The Italians revel in the joy and community that good food fosters. Gina loves living and working in Tuscany because the people and culture are so closely connected to the foods they eat and the wines they drink. “We use the freshest of ingredients to prepare classic Tuscan dishes that are easy to master and delicious to eat. The pairing of our daily menus with local wines makes for an unforgettable dining experience!”

Gina and Jasper will be preparing a multi course traditional Tuscan dinner. Gina will also be signing copies of her cookbook Ecco La Cucina

Jasper’s Ristorante Spring 2013 “Experiences”   Join Jasper Mirabile for an “Experience” to remember at Jasper’s. Enjoy a multi course dinner including a sparkling Italian beverage. Jasper will be offering a cooking demo and some important history of each experience.   April 15, 2013 The Roasterie Coffee Dinner Experiences Join Chef Jasper & The Roasterie […]

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JASPER’S CANOLLI ICE CREAM

Recipes Comments Off on JASPER’S CANOLLI ICE CREAM

Ingredients:

1 GALLON VANILLA BEAN ICE CREAM
½ TEASPOON VANILLA
2 LBS. RICOTTA CHEESE
1 CUP CHOPPED CITRON
4 OZ. DICED CHOCOLATE CANDY BAR
40 SHELLED PISTACHIO NUTS
4 DROPS CINNAMON OIL

Preparation:

SOFTEN VANILLA ICE CREAM IN A LARGE BOWL. DO NOT LET IT MELT. DRAIN RICOTTA CHEESE AND FOLD INTO ICE CREAM. CAREFULLY FOLD IN CHOCOLATE, NUTS, CANDIED FRUIT, AND OIL. PLACE BACK IN FREEZER. SERVE WITH ITALIAN BISCOTTI AND FRESH MINT SPRIG.

Jasper Jr.’s Notes:

CANOLLI’S ARE AN ITALIAN PASTRY THAT IS A FRIED SHELL IN THE SHAPE OF A TUBE THAT IS FILLED WITH RICOTTA CHEESE AND CANDIED FRUIT. WE HAVE TAKEN THIS FAMOUS DESSERT AND MADE AN ICE CREAM THAT GIVES YOU THE FLAVOR JUST AS THE TRADITIONAL DESSERT.

Ingredients: 1 GALLON VANILLA BEAN ICE CREAM ½ TEASPOON VANILLA 2 LBS. RICOTTA CHEESE 1 CUP CHOPPED CITRON 4 OZ. DICED CHOCOLATE CANDY BAR 40 SHELLED PISTACHIO NUTS 4 DROPS CINNAMON OIL Preparation: SOFTEN VANILLA ICE CREAM IN A LARGE BOWL. DO NOT LET IT MELT. DRAIN RICOTTA CHEESE AND FOLD INTO ICE CREAM. CAREFULLY […]

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