As far back as I can remember, my family’s kitchen was filled with mouthwatering aromas of Sicilian Italian cooking, and on Sunday mornings I would help my father prepare traditional family dishes. Our cabinets were lined with large jars of olives, capers, rich olive oil, Italian cookies and cannolis from Central Grocery in New Orleans. This is when my love for food and wine was born but for many years it just simmered under the surface.
And, now, I am thrilled to have been invited to cook with Chef Tony Galzin at POP! We both share similar Italian backgrounds and are so excited to share our love and passion for the Italian grill!
Spiedini and Arrosticini
The Italian word “spiedini” or “arrosticini” refers to meat cooked on a skewer. The regional dish in Abruzzo, Italy, spiedini is, lamb, chicken, shrimp or beef on a skewer.
Tony and I will be firing up the grill for an evening of Italian regional specialties, all cooked over an open flame.
Spiedini & Hearth
An evening of food, wine and Italian grill
Things With Bread
Grilled Caponata zucchini, squash, capers, olives
Burrata, Pepperonata e Coppa house-made burrata & coppa,
Cavolfiore Piccante pickled cauliflower, chile bread crumbs
Served with grilled baguette and house made sourdough foccacia
Spiedini di Pesce
Spiedini di Gamberi grilled olive oil marinated shrimp,
Grilled Mussels lemon, smoked sea salt
Whole Fish celery, fennel and caper relish
Spiedini di Carne
Abruzzo-style Lamb Skewers herb-hazelnut pesto
Grilled Meatballs spicy tomato sauce
Grilled Quail fresh herbs, lemon
Grilled Stone Fruit & Olive Oil Cake marscapone whip, cherry coulis
Dinner is $45 per person, Email firstname.lastname@example.org to reserve your seat today!