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

A series of eight 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

Due to the current conditions in Orlando, Pompeii's Table events will be postponed to later dates. THE SERIES WILL GO ON. Stay safe!

Bringing the food of ancient Italy from the 1st to the 21st-century

For the Pompeii's Table project, fifteen 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, dessert makers, poets, musicians, artists and writers take on the task of bringing cuisine from 79AD into the 21st century.
You'll be amazed at the results!



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?

See us in Edible Orlando!

See us at Orlando Date Night Guide!

Kathleen Blake •Stephen Doyle •Bruno Fonseca •Joseph Reed Hayes •Brent Hernandez •Susan Lilley •Anna McCambridge-Thomas •John O'Leary •Trina Gregory-Propst •Va Propst •Fabrizio Schenardi •Janice Brahm Talty •Shannon Talty •Jes Tantalo •Bruno Zacchini III

EVENT SCHEDULE

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Saturday, Mar 07, 2020 SOLD OUT
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.

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Ravello at Four Seasons Resort Orlando, 10100 Dream Tree Blvd

IMPERIAL ROME REINVENTED: INSPIRED BY ANCIENT ITALY

A grand dinner at a grand restaurant, a sumptuous meal from Executive Chef and Italian native Fabrizio Schenardi. Chef will prepare a 4-course dinner live in front of guests, offering today’s version of an ancient Patrician banquet.
Seating limited to 25 diners
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Timucua Arts Foundation, 2000 South Summerlin Ave

POMPEII'S WORDS: A POETIC EXPLORATION

An evening at the extraordinary Timucua Arts Foundation takes a more poetic approach, featuring Orlando Poet Laureate Susan Lilley, animator Anna McCambridge-Thomas, original music from pianist John O'Leary and obscure Italiano storytelling from Joseph Hayes. Of course, there will be some Pompeii-inspired food and beverages to share.

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East End Market, 3201 Corrine Dr

POMPEIIAN DELIGHTS: ab ovo usque ad mala

A Pompeiian-inspired brunch ("from eggs to apples") prepared by multiple James Beard Award nominee Kathleen Blake (Rusty Spoon), and our consulting chef, Jes Tantalo. Ticket price includes a traditional, gluttonous multi-course meal, selected beverage pairings, valet parking, tax and gratuity. Beverage pairings, reimagined Pompeiian bread from Olde Hearth Baking Co. and beer from Brent Hernandez and Redlight Redlight.
Seating limited to 40 diners.

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Redlight Redlight, 2810 Corrine Dr

Antiqua Cervisia: Reviving Ancient Ales

Redlight Redlight head brewer Brent Hernandez instills his dual loves of history and beer into recreating Italian and Etruscan ales for a matchup of brews and Italian cheeses from Central Florida cheesemongers The Salty Cow.

Edible Education Experience, 26 E King St

ET TWO BRUNOS: A COLLABORATIVE ADVENTURE

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).
Seating limited to 30 diners.

Sette Italian, 1407 N Orange Ave

JOURNEY TO POMPEII

A five-course modern interpretation of the heart of Pompeian life in true abundant Se7en Bites/SETTE style, from chefs Va Propst and Trina Gregory-Propst.

Hamilton's Kitchen, The Alfond Inn, Winter Park

POMPEII & THE WORLD

A four-course crafted dinner influenced by Pompeii's world-spanning trade, courtesy of chef Stephen Doyle. Modern interpretations of Roman staples.
Seating limited to 20 diners
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Meet the New Pompeiians! (bios and menus)