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!
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.
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
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.
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.
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.
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.
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
Pompeii: The Immortal City plunges the visitor into the heart of the drama and ruins of the ancient city of Pompeii. Spectacular 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. Over 100 archaeological items originating from Pompeii, including a large number being exhibited for the first time, demonstrate the knowledge that the Romans had about nature as well as their scientific and technical know-how at the moment Vesuvius erupted in 79 A.D.