POMPEII'S TABLE
SUBLIME AND ANCIENT FOOD THAT HAS SURVIVED VESUVIUS' FURY

A series of culinary and artistic events produced by
Joseph Hayes
and The Company of Eccentric Beggars,
supporting, and supported by, the exhibition
Pompeii: The Immortal City
At the Orlando Science Center
10/26/20 - 1/24/21

Designed for safety and extraordinary food

And that's a wrap! Thank you to the chefs, servers, purveyors, suppliers, restaurants and most of all, the 220 diners who made Pompeii's Table such a smashing success during such difficult times. 
Special thanks to the Orlando Science Center and the Orange County Arts & Cultural Affairs Office.
We look forward to the next adventure ... stay tuned!
~ Joseph


Imagine you are tasked with creating a dinner, influenced by the flavors of Southern Italy, but can only use ingredients available in the Pompeii of 79AD ... Bringing the food of ancient Italy from the 1st to the 21st-century

• Stephen Doyle • Bruno Fonseca • Kevin Fonzo • Joseph Reed Hayes • Brent Hernandez •  Anna McCambridge-ThomasJohn O'Leary • Fabrizio Schenardi • Janice Brahm Talty • Shannon Talty • Jes Tantalo • Bruno Zacchini III •

For the Pompeii's Table project, some of Orlando's most inventive chefs, culinarians and creative artists have been given a list of ingredients used by cooks in 1st century Pompeii and must "limit" their creations to that inventory. No tomatoes, potatoes, peppers or eggplant. Fish, goat, quail, cheese and a world encyclopedia of spices ... very much yes.  

Chefs, brewers, bakers, dessert makers, poets, musicians, artists and writers take on the task of bringing cuisine from 79AD into the 21st century.

See us in Orlando Sentinel!

See us in Edible Orlando!

See us in The Community Paper!

Hear us on Primetime Kitchen!

Salve!

What do we know about the food of Pompeii and Imperial Rome, what did they eat, how did they eat it, and what can we take from that inspiration and go Ancient Roman wild?



Contrary to Marco Poloan propaganda, Pompeiians ate pasta. And 30 kinds of olives and 40 kinds of pears. They also made cheesecake and French toast, fried chicken, gingerbread, hamburgers and jelly donuts.





EVENT SCHEDULE

POMPEII: THE IMMORTAL CITY
the immersive exhibit at Orlando Science Center
October 26, 2020 -January 24, 2021
Orlando Science Center, 777 E. Princeton St. Orlando

Pompeii: The Immortal City plunges the visitor into the heart of the drama of the ancient city of Pompeii. immersive moments allow the visitor to experience the destruction of the city and to identify with the inhabitants of that time, immobilized by the volcano’s ashes. More than 100 archaeological items originating from Pompeii, including a large number being exhibited for the first time, demonstrate life in Pompeii at the moment Vesuvius erupted in 79 a.d.

Meet the New Pompeiians! (bios and menus)


...
...

Saturday, Mar 07, 2020
Orlando Science Center, 777 E Princeton St

PREVIEW EVENT: FORGOTTEN RECIPES OF POMPEII

Illustrating how food held a central position in the culture, Pompeii's Table creator Joseph Hayes takes a sneak peek at the upcoming series, with animations, discussions, recreations of 1st Century Pompeiian bread from Olde Hearth Bread Co., wine and samples of olives and cheese. Part of Science Night Live. SOLD OUT

...

... IMPERIAL ROME REINVENTED: INSPIRED BY ANCIENT ITALY

Wednesday, November 11, 2020, 6PM
Ravello at Four Seasons Resort Orlando
10100 Dream Tree Blvd

Spicy mussels, a duo of lamb chops, cannelloni alla Partenopea. Just part of a grand dinner at Orlando's only AAA Five Diamond resort. This 75 seat event is exclusively for Pompeii's Table patrons! Born in Rivoli, Italy, Four Seasons executive chef Fabrizio Schenardi brings generations of heritage to Ravello at Four Seasons Resort. Ravello is normally closed on a Wednesday, so the entire beautiful dining room and the extraordinary talents of Chef Fabrizio are dedicated to a socially distanced ancient Roman experience just for the select few. Seating limited to 75 diners SOLD OUT


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... ... ANTIQUA CERVISIA: REVIVING ANCIENT ALES


Wednesday, December 2, 2020, 6PM-8:30PM
Redlight Redlight Beer Parlour, 2810 Corrine Dr.

Pompeii's Table consulting chef Jes Tantalo joins forces with Redlight Redlight head brewer Brent Hernandez to present a week of Pompeiian snacks and wines highlighted by a dinner on Dec 2, inspired by Pompeii's historically available ingredients and traditional processes. The dinner features five paired courses featuring Southern Italian wine and vintage ales opposite hand-crafted small plates, reflecting Jes's remarkable talent for flavors and Brent's dual loves of history and beer.

(Call Wed-Thurs 12-10; Fri-Sat 12-12; Sun 12-8). Seating limited to 20 diners.  SOLD OUT

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... LA TAVOLA REINVENTS SATURNALIA

Sunday, December 6, 2020, 7PM
Edible Education Experience, 26 E King St

A pioneer of the local and seasonal food scene in Orlando, Chef Kevin Fonzo recreates the ancient Pompeiian holiday feast of Saturnalia in his own inimitable style, featuring the return of his crew from the groundbreaking restaurant, K. Seating limited to 34 diners. SOLD OUT

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... LA TAVOLA REINVENTS SATURNALIA II

Sunday, December 13, 2020, 7PM
Edible Education Experience, 26 E King St

The King of Saturnalia returns for a second dinner, Chef Kevin Fonzo recreates the ancient Pompeiian holiday feast of Saturnalia in his own inimitable style, full of food and holiday merriment. Seating limited to 30 dinersSOLD OUT

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... ... ET TWO BRUNOS: A COLLABORATIVE ADVENTURE

Saturday, January 9, 2021, 7PM
Edible Education Experience, 26 E King St

A six-course dinner inspired by 1st-century Pompeii with two visionaries of the kitchen: Bruno Fonseca (The Foreigner Experience) and Bruno Zacchini III (Pizza Bruno). How could you have two Brunos and not have them make a Pompeiian dinner together? Seating limited to 30 diners SOLD OUT

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... POMPEII & THE WORLD

Tuesday, January 19, 2021, 7pm
Hamilton's Kitchen, The Alfond Inn, Winter Park

Sea bass, honey roasted duck, braised wild boar in mead ... this one is the essence of Pompeii. A four-course crafted dinner influenced by Pompeii's world-spanning trade, courtesy of chef Stephen Doyle, creating modern interpretations of Roman delicacies. Seating limited to 30 diners. SOLD OUT


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POMPEII'S WORDS: A POETIC EXPLORATION

TBA
Timucua Arts Foundation, 2000 South Summerlin Ave

An evening at the extraordinary Timucua Arts Foundation takes a more poetic approach, featuring words, music and video inspired by the unique life and culture of Pompeii, along with obscure Italiano storytelling from Joseph Hayes

SPECIAL THANKS TO:

                       
special thanks to: