Mangiamaccheroni led by Camerata bartender and recent alumnus of The Pass and Provisions kitchen, Felipe Riccio, brought yet another stunning pop-up dinner to Ralph Smith Studio earlier this month. An up-and-coming group, comprised of Riccio, fellow Camerata bartender/Oxheart veteran Bart Benton and friend Matt Wenaas, is known for the impressive, Italian-inspired offerings served at pop-up events over the last year.
By combining their passion for crafting deliciously inventive dishes with a dedication to freshness and sustainability, Mangiamaccheroni's pop-up dinners defy the ordinary. With ingredients like locally sourced pheasant and cobia, as well as many foraged vegetables, berries and greens, the dishes have found an appreciative audience.
The two-night event sold out almost instantly.
To begin the extensive nine-course dinner, Riccio served caramelized honey mascarpone with squash blossom capers (salted and pickled), sassafras and bronze fennel.
Let's take a photo tour through the rest of the dishes:
Carta Di Musica (thin, yeast-free bread meaning "sheet music") with celery leaf gremolata, local vegetables, foraged dewberries and ricotta salata.
Locally foraged greens, pecan-ash-roasted taproots, fermented wild onion, crisped redbud bean and whey vinaigrette.
Locally sourced cobia crudo with mussels, wood sorrel and mint crème fraîche.
Pheasant brodo with citrus leaf oil and bay laurel ditalini (fine pasta).
For the intermezzo, Riccio served local milk panna cotta with mayhaw jelly, blackberry leaf granita and foraged berry foam.
Wild yeast sourdough, prepared by Benton, was made with lavender, oregano, tarragon and fig leaves and served with fresh cultured butter.
Aged, locally sourced pheasant sausage was served with farro puree, foraged amaranth, red vein sorrel, alyssum and grape leaves.
To finish the exquisite meal, Riccio served up a foraged loquat cremeux with Nespolino (a liquor made from loquat pits) gelato, golden beet puree and pistachio tuile.