The Table Set podcast is packing its bags and heading to San Francisco for the annual Food Buzz Festival. Three days of schmoozing, boozing and of course stuffing our faces with all the best that the city has to offer.
But wait– there’s more. Much more. We are planning to meet as many of you as possible. So we have arranged a little meetup at the legendary Tiki haunt The Tonga Room inside the Fairmont Hotel. The first 10 folks to walk through the door will get a Zombie on us. So don’t be late.
But don’t worry if you are not going to the festival or if you have no idea what the heck either Food Buzz or The Table Set is. All you need to know is, its a party and if you are in San Francisco– you are invited. Because parties are what we do. Listen to our Tiki episode on Home Fries Podcast Network and get a sneak peek at what kind of Tiki fiends we really are.
So make the jump and view the invitation. Even if you won’t be in San Francisco this weekend, you’ll want to download this thing for your dartboard– or I mean bulletin board!
Oh, and please help us spread the word by clicking that little re-tweet button at the top of the post. GREG
really really brilliant, Greg
I’ll have to give these a try, sounds easy, with a terrific result.
Like the almond chicken recipe too.
LL
I’ve done a spinach gnudi and thought they were fantastic but it has been awhile. I should get gnudi on the back deck again and make yours. I have more mint than I can use in the front yard.
so, so pretty!
I’m going out to buy ricotta tomorrow, I have all the other ingredients on hand (must be destiny). After making gnocchi I’d like to try my hand at is larger easier cousin, but I’ll do it in my clothes since no one wants to see this gnudi foodie.
I’m gonna start calling you Gnudi Foodie. 😉 These look fabulous, Greg! Very nice work!
Gnudi is fun to say, especially when paired with foodie.
Looks like Spring has sprung with this lovely dish.
It would even more lovelier if you added lots of bacon on it!
recipe, much easier than all the fuss required for proper gnocchi. I can hear the kids now…you mean we are having “nudie” for dinner? Snicker.…snicker.… Will have to take a swing at these once all of our spring bounty arrives.
I have a really good friend who can’t stop saying ganoodie and we all laugh at her. We stop laughing when we eat hers though. They look nearly as good as yours. 🙂
Yours look stunning! I ate dinner, and I want some of these for a 2nd dinner.
Did you see my Gnudi? They’re spinach and ricotta…a slightly different take than yours.…
http://www.shockinglydelicious.com/gnudi-nude-ravioli-from-cucina-povera/
Also, as I am reading your recipe, I’m thinking they need to be on a bed of sauteed Jade Asian Green Dau Miu (pea shoots)! No? Yes!
I’ve yet to try gnocchi Greg so I love something you claim is easier…look so pretty too!
So Springy, Greg! I’ve also heard that gnudi literally means “naked,” and they’re basically ravioli filling w/o wrappings. Naked ravioli. Gnudi! Whatever it means, I think that peas and mint are a lovely seasonal combo:)