Free Tickets: Harry's Pizzeria Hosting James Beard Winner Marc Vetri Pop-Up (Updated)
|Marc Vetri is taking over Harry's Pizzeria...for one night only.|
As an early kick-off to the parties and festivities of the 2012 South Beach Wine & Food Festival, Harry's Pizzeria is hosting another pop-up dinner, the third in a series (oh please...let there be many, many more).
So far, Gabrielle Hamilton and Jonathan Waxman have taken over the reigns of Harry's. This time, James Beard Award-winning chef Marc Vetri of Philadelphia's Vetri, Amis Trattoria, and the soon-to-open Alla Spina will share dishes from his new cookbook, Rustic Italian Food on Wednesday, February 22 at 7 p.m.
The dinner, which includes a welcome cocktail, hors d'oeuvres, a four-course dinner, wine & beer, and a signed copy of chef Vetri's book is $160 per person (tax and gratuity included). You can purchase tickets through Brown Paper Tickets ... or you can win a pair.
Chef Schwartz himself is giving away two tickets to this pop-up, through Short Order. Chef Schwartz wants to know your deepest fantasies -- about food. If he were your personal chef for an evening, what would you want Michael Schwartz to make for you? Post your answer on our Facebook Page. We'll pick a winner on Monday, February 20 at 2 p.m. and announce it here.
In the meantime, check out the menu for this amazing Vetri Pop-Up at Harry's Pizzeria:
Sal's old school meatballs
Tuna Ricotta Fritters
Salumi with artichoke mostarda
Celery and endive salad with anchovy dressing
Spaghetti in parchment with clams and scallions
Veal cannelloni with porcini béchamel
Roasted lamb shoulder with roasted potatoes
Tiramisu family style
Marc's candied hazelnuts and our Panna Forte and Grappa Jellies for the table
Updated: Congratulations to Emily Codik for her thoughtful (and farm-fresh) answer to our request to think up a fantasy dinner for chef Schwartz to prepare. Emily posted:
The best food is improvisational. Menus can't be anticipated with advanced thought because Michael Schwartz's food is not based on the desire of hungry diners, restaurant critics or the whims of the chef himself. Ingredients are selected carefully from the offering that foragers bring in from farms and nearby suppliers. I'd like to visit whichever farm has promised fresh produce that day and take the time to smell the ingredients, far, far away from the traffic jams of supermarket carts and buzzing shoppers. Afterwards, faced with sacks and sacks of freshly picked vegetables, Michael Schwartz would begin to cook up my fantasy meal, one that was improvised by a great chef who knows that we don't decide what's for dinner. Nature, farmers and suppliers decide what the options are for dinner, not the chef. The only choice left to us is how to cook the ingredients, and that decision I'd leave up to the great Schwartz himself.
Follow Short Order on Facebook and Twitter @Short_Order.