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.