Masque Ristorante

I’ve heard a lot about Masque, the classy, high brow, sophisticated restaurant in El Dorado Hills planted in La Borgata at Serrano complex. I finally had the opportunity to experience what others were bragging about. The definition of “masque” is “dramatic entertainment performed by masked players during Medieval and Renaissance periods.” Entertained and impressed I was, not only by the Italian cuisine, but by the people that make Masque so unique.

Masque's menu is separated into 3 categories: The Chef's Selection, The Classic and The Seasonal. I was presented with all the items on the Chef's Selection Menu which is offered in pre fixe format, smaller portions of 5 specialty entrees, for those seeking to expand their food repertoire. My favorites are Finocchio (shaved fennel, fava greens, ricotta salata and blood oranges), Ravioli (pasta squares filled with smoked cheese, pioppini mushrooms and sautéed squash), and Anatra (bacon wrapped duck breast, celery root puree and natural au jus).

For $49, you get to choose 5 courses from the pre fixe format and for $80, wine pairings are included. Traditional pasta, seafood, meat entrees and desserts are on other menu lists.

If you're not in the mood to drive, Masque offers a fantastic Limo & Dinner Deal. For $135 per person and a minimum of 6 people at one location, you'll be served the pre fixe dinner with wine pairings and won't need to worry about round trip transportation.

Complimentary sparkling wine will be served during the luxury limo ride. Dining at Masque is not only about the wonderful food but about the experience and the conversations inside the comfortable dining room or outside on the cozy patio. The man behind the meals at Masque is Executive Chef Jonathan Kerksieck. The Sacramento native not only loves to create unique recipes but revels at guests willing to try something new when they visit. Approachable and enthusiastic, Jonathan kindly took time on his day off to host and elaborate on any questions asked. Pastry Chef Ginger Elizabeth Powers creates some exquisite desserts. Don't leave without trying something chocolate!

Masque Ristorante is located at 3909 Park Drive in El Dorado Hills, CA and is open for lunch and dinner from Monday through Saturday and closed on Sundays. Masque Cafe is open for breakfast and lunch everyday. Call 916.933.8555 or visit www.masqueristorante.com for more information.

AGNELLO

• Spice rubbed lamb loin
• Braised greens farrotto
• Dried apricot-mint mostarda
• Spice rub mixture
• 1 tablespoon hot paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon dry mustard (coleman's)
• 2 tablespoons cumin, toasted and ground
• 1 tablespoon coriander, toasted and ground
• Mix all ingredients together
• Dried apricot mostarda
• 1 cup dried apricots, diced into small pieces
• 1 bunch of mint, leaves only
• 2 cups of water
• 1 cup of sugar
• 1/4 cup of mustard oil

Place water and sugar in a small sauce pan and bring to a boil. Turn down heat and simmer until it becomes syrupy. Add mint to syrup and let steep for 15-20 minutes. Strain mint from syrup mixture. Return syrup to a sauce pan and add dried apricots. Cook in syrup until mixture is quite thick, be careful to cook slowly so as to retain color. Remove from heat and add mustard oil.

Braised greens farrotto

• 1 package of farro
• 4 cups of water
• Pinch of salt
• 1 cup of braising greens (mustard greens, chard, or other green of choice)
• 1 teaspoon of minced garlic (about 2 cloves)
• 2 teaspoons of olive oil
• Salt and pepper

Place water in a sauce pan and bring to a boil with salt. Add farro and cook until very well done. Drain farro from water and hold in colander. In a separate sauté pan, add olive oil and garlic and sauté over medium heat until garlic turns translucent. Add greens and sauté until wilted; add farro and season with salt and pepper.