MASSIMO'S SUPPER CLUBS
Each month, Massimo hosts a group of 30-35 people at his kitchen studio in Toronto. He features a different region of Italy and explains what the region is known for, how the people and culture influence the food and its preparation, and of course, he prepares a delicious multi-course meal.
Guests are seated at a long harvest table and the food is served in traditional Italian family style. You can eat as little or as much as you wish. The atmosphere is friendly and relaxed. Grab your wine and join us, or sign up for my newsletter (above) to make sure you don’t miss your favourite region.
Al Fresco Supper Club featuring King of Steaks -
La Fiorentina (Click on the date to register)
Thursday, 6 June 2013 from 6:30 PM to 10:00 PM (EDT)
Thursday, 25 July 2013 from 6:30 PM to 10:00 PM (EDT)
MENU:
Massimo's Legendary Focaccia
Fresh Burrata with Tomatoes and Pesto
Octopus Carpaccio
Massimo's secret recipe Barese sausage. CHARCOAL grilled
served on CHARCOAL grilled Green Onions
CHARCOAL grilled Peppers
CHARCOAL grilled Panzanella Salad
Homemade Fettuccine Pasta with Lemon and Tuna
CHARCOAL grilled La Fiorentina drizzled with ITALIAN EVOO and sprinkled with with Mediterranean Sea Salt
Green Salad
Watermelon Sorbet
Ricotta Cannoli
Espresso!
Guests bring their own wine selection.
Please arrive hungry and wear comfortable clothing.
Pictures/Album from last year Al Frescos:
Southern Italy - SICILY( Click on the date to register)
Saturday, 25 May 2013 from 6:30 pm to 10:00 pm (EDT) SOLD OUT
Friday, 31 May 2013 from 6:30 pm to 10:00 pm(EDT) few spot left
I had an over whelming response to SICILY supper club and sold out in record time. I added a second SICILY supper club.
This month we are featuring the food of Sicily! This region is influenced by the subtropical climate along its entire coast and a harsher, colder climate inland near rugged Mount Etna.
Southern Italy is Sicily...The south of Italy, especially the far south, is a different country when compared to the north, and food is similarly different.
The cuisines of the South are earthier and more peasant-like, with stronger flavors and bolder combinations of foods, mirroring the extremes of the climate and environment, and perhaps the hot blood of the people!
Pizza is served hot from the wood burning oven and topped with an assortment of vegetables; seafood, meats and cheeses are a lot different to focaccia, the flatbread of the north.
Olive oil, especially extra virgin, is used instead of butter.
Here it is a sample Menu:
Antipasti:
Arancine di Riso (sicilian style rise balls with mozzarella and ragout)
Insalata di Finocchi,
Arance e Olive(orange, fennel and olive salad)
Involtini di Pesce Spada (Sword fish rolls with raisins and pinenuts)
Carpaccio di Polpo (Octopus carpaccio with lemon sauce)
Focaccia Palermitana(sausage and onions focaccia)
Primi:
Homemade Fettucine with Tuna and Lemon sauce
Aneletti al Forno(baked small ring pasta with meat sauce and pecorino)
Secondi:
Pollo alle Melanzane (chicken with eggplants and tomatoes) Insalata Dessert Siciliana cannolis
So wear comfy clothes and skip lunch! Grab a seat for you and your friends before we sell out.
Wine: Guests bring their own wine.
CLICK HERE TO REGISTER AND GET TICKETS
http://www.eventbrite.ca/event/6438073451
SOLD OUT Southern Italy - SICILY on Saturday, May 25, 2013 6:30pm
Southern Italy is Sicily...The south of Italy, especially the far south, is a different country when compared to the north, and food is similarly different.
Pizzas served hot from the wood burning oven and topped with an assortment of vegetables, seafood, meats and cheeses are a lot different to focaccia, the flatbread of the north.
Olive oil, especially extra virgin, is used instead of butter. The cuisines of the South are earthier and more peasant-like, with stronger flavors and bolder combinations of foods, mirroring the extremes of the climate and environment, and perhaps the hot blood of the people! This month we are featuring the food of Sicily!
This region is influenced by the subtropical climate along all of its coast and a harsher, colder climate inland near rugged Mount Etna.
Here it is a sample Menu:
Antipasti Arancine di Riso (sicilian style rise balls with mozzarella and ragout)
Insalata di Finocchi,
Arance e Olive(orange, fennel and olive salad)
Involtini di Pesce Spada (Sword fish rolls with raisins and pinenuts)
Carpaccio di Polpo (Octopus carpaccio with lemon sauce)
Focaccia Palermitana(sausage and onions focaccia)
Primi Homemade Fettucine with Tuna and Lemon sauce
Aneletti al Forno(baked small ring pasta with meat sauce and pecorino)
Secondi Pollo alle Melanzane (chicken with eggplants and tomatoes)
Insalata Dessert Siciliana cannoli s
So wear comfy clothes and skip lunch! Grab a seat for you and your friends before we sell out.
Wine: Guests bring their own wine.
CLICK HERE TO REGISTER AND GET TICKETS
http://www.eventbrite.ca/event/6258751093#
SOLD OUT! 27 April 2013: "Liguria" Supper Club
This region is one of the smallest Italian region, but for sure one the most beautiful and tasty. The most known place to visit in Liguria are Cinque Terre(5 fishing towns), Portofino, Genova, Porto Venere and more. Lots of Liguria city and town are usually located between mountains overlooking the sea, the scenery is beautiful, here it grows probably some of the best Olive oil of Italy and of course the best Basil, this is the reason Liguria is the region of Pesto, one of the most used and known Italian pasta sauce in the world. It's really hard to find Ligurian produce, olive oil and wine outside Liguria, since cultivated space is limited and most is grown on Terrazza(on the side of the mountain), imagine how much work is involved to cultivate on the mountain but nature is fair enough to give it back with a wondeful flavour. I will try my best to make you feel in Liguria, I'll project the sea in the background, some wave sounds in the backgrounds and wine will do the rest!
MENU
ANTIPASTI
Focaccia al Formaggio(homemade Liguria cheese focaccia)
Zucchine Ripiene(stuffed Zucchini with Tuna and bread)
Melanzane sott'Olio(marinated sweet eggplant)
Calamari in Zimino(calamari with swiss chard0
PRIMI
Trofie al pesto di Pistacchi(artisanal fusilli with pistacchio pesto)
Taglietelle alle noci(homemade fettucine with walnut sauce)
SECONDI
Pollo alle olive e pinoli (chicken with olives and pine nuts)
Burrida(fish stew)
CONTORNI
Funghi ai Pinoli(mushroom with pine nuts)
Insalata(italian salad)
Dolce
Semifreddo al Cioccolato (chocolate semifreddo)