Another experiment successfully concluded! This time around, we paid a visit to Chef Michael Pirolo at Macchialina on Miami Beach, one of the latest projects from the Pubbelly boys. You can see the pictures in this flickr set, and read recaps at the Chowfather and Food For Thought. Here's the menu Chef Pirolo put together for his experiment, as well as the wine pairings from Jennifer Chaefsky.
Formaggi, Salumi & Stuzzichini
Baldini Lambrusco dell'Emilia NV
white bait, calamaretti, baby eel, shrimp & anchovies
Vietti Roero Arneis 2011
Sweet Pea Raviolini
spring garlic, speck & parmigiano
sea urchin, lobster & scallions
Abazzia di Novacella Kerner 2011
trippa, quail, ramps & funghi trifolati
G.D. Vajra Barolo 2008
pine nut brittle, mango ice
Badia e Coltibuono Vin Santo 2006
This was one of the biggest experiments we've done recently (45 guinea pigs) and the crew at Macchialina did a fantastic job of keeping things running smoothly. Big thanks to Chef Pirolo, to his former kitchen-mate Nina Compton from Scarpetta who came over to help out, to Jennifer for the great pairings, and as always, most of all, to the guinea pigs whose interest and support makes these events possible.