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.
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
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
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
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 diners. SOLD OUT
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
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
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.