A series of culinary and artistic events produced by
Joseph Hayes and
The Company of Eccentric Beggars
Supporting, and supported by, the exhibit 
Pompeii: The Immortal City
Coming to Orlando Science Center
October 26, 2020 to January 24, 2021

Meet the New Pompeiians (with menus)

Born in Rivoli, Italy, Four Seasons executive chef  Fabrizio Schenardi brings generations of heritage to Ravello at Four Seasons Resort.

Aperitivo con antipasto
Lemon-grappa liquor with rosemary
Panzerotti (fried calzone, ricotta and anchovies)
 ‘mpepata di cozze (Spicy Mussels)
Frittata di cipolle (onion frittata with mint and pecorino)
Cannelloni alla Partenopea (ricotta, buffalo mozzarella, prosciutto, asparagus)    
Agnello duo (Lamb chop, capers, oregano and olives, braised lamb shank)
Farro salad  
Sautéed broccoli with garlic olive oil and thyme 
Fried semolina, honey-lemon, sheep ricotta spread.

A Le Cordon Bleu graduate, PT consulting chef Jes Tantalo has followed her passion for food to kitchens throughout Florida and North Carolina. She is the Consulting Chef for Pompeii's Table.


Olde Hearth Pompeiian quadratus spelt bread
Hinckley's Fancy Meats duck black pudding, pistachio and wild boar terrine
Cauliflower, cabbage, Everoak purple broccolini
Wild Ocean smoked mullet, dried dates
First course
IROC Florida oysters w/orange, radish and house muscadine vinegar over salted caramel crystal malt
Second course
Slow braised pork shank, sauteed mushrooms
grilled celery w/ pomegranate syrup, Indian long pepper, ancient grains
Fried semolina pastry, young pecorino, Everoak honeycrumb


Redlight Redlight's head brewer, Brent Hernandez, has found ancient Etruscan recipe beers to bring us back to 1st century Pompeii.

2016 Il Cancelliere Vendemmia
2019 Al Di La Fiume Fricando (Amphora Albana)
Dogfish Head Birra Etrusca
Baladin Birra Etrusca
Birra del Borgo Birra Etrusca
House made barrel aged Mulsum honey wine

Bruno Fonseca's career has taken him from Osprey Tavern to Hard Rock and JW Marriott hotels, and now with his own Foreigner Experience.

Bruno Zacchini's brilliance with food has been seen at Cask & Larder, Oblivion Taproom, Third Wave Cafe and his own Pizza Bruno and Bagel Bruno businesses. 


Chilled seafood selection
Oysters, pomegranate/ginger mignonette/red wine vinegar; pickled mussles w/ olives; snails in basil puree
Wood fired bread
Coal roasted beet puree w/ pistachio; hard charred parsnips in vinegar
Oven roasted ricotta in wildflower honey and cloves
Rabbit mousse w/ strawberry/blackberry compote
1st course
Salt baked mackerel w/ pinenut puree, garlic aioli
2nd course
Foie bread pudding w/small coal roasted birds and fig syrup
3rd course
 Pig roasted in caja china box 
Apricots in sumac and apple cider vin
Oven baked beans w/ squid ink and black lentils
Charred escarole in lemon and sesame
 Sheeps milk granita, honey panna cotta, fennel pollen and semolina dumplings

A pioneer in eating locally and seasonally, chef Kevin Fonzo was known for many years as the force behind K Restaurant. Leading his intimate dining series, La Tavola, the intrepid culinary travels of Art in Voyage, and the guiding light behind the Kevin Fonzo Foundation keeps this chef very busy.

  Roast octopus, shrimp, calamari/braised escarole/spicy chickpeas
Fall salad/bitter greens/pears/apples/blue cheese/walnuts/pine nuts/red wine-honey vinaigrette
Ricotta ravioli/roast wild mushroom/truffle
Braised lamb shoulder/roast parsnip, turnip, carrot, fennel 

Dublin-born Stephen Doyle worked in Orlando kitchens such as Church Street Station, Pebbles and Dubsdread Golf Course before heading Hamilton's Kitchen at the Alfond Inn.

Passed hors d’oeuvres
Charred octopus topped with red wine reduction over white bean on endive
First course
Sea bass with chive walnut pesto and artichoke cream topped with apple fennel slaw
Second course
Honey roasted duck with date apricot mostarda over marjoram spiced lentils
Third course
Braised wild boar jowls in mead with blackcurrant infused faro
Fourth course
Cinnamon poached pear with clove infused goat ice cream

Artist/graphic designer/animator Anna McCambridge-Thomas is a board member of The American Institute of Graphic Arts.

Neuroscientist John O'Leary is the chordal third of the "Best of the Bay" jazz trio La Lucha and a continuing collaborator with Joseph Hayes. His latest solo effort is CRISPR.


Orlando Magazine Dining Hall of Fame inductees Shannon and Janice Talty practically created the artisinal bread scene in central Florida with their Olde Hearth Bread Company, long before "organic" was the buzzword. They are recreating the original breads of Pompeii.

Joseph Reed Hayes

As the only independent producer presenting work during this series of artistic partnerships, freelance writer and playwright Joseph Hayes is crafting the Pompeii's Table events to celebrate Italian cuisine and the unique legacy of ancient Italy. Joseph knows the cuisine of southern Italy like il dorso della sua mano. He writes for national and international publications about food, travel and the arts, and has won five Florida Magazine Association "Charlie" Awards for his work in Orlando magazine. With 45 productions and readings of his plays from coast to coast and in four countries since 2001, Joseph continues to explore new environments for theater.

Pompeii: The Immortal City

This remarkable exhibit is coming to the Orlando Science Center for a limited run. Orlando will be the final stop on this grand tour for Pompeii: The Immortal City, thanks to the Orange County Government through the Arts & Cultural Affairs Program.
Plunge into the heart of the drama and ruins of the ancient city of Pompeii. Spectacular immersive moments allow you to experience the destruction of the city and to identify with the inhabitants of that time, immobilized by the volcano’s ashes. Through artwork, interactive mechanical devices, and multimedia experiences, you will embark on a journey through time into the daily life of a first-century Roman town.

special thanks to: