Around the Island celebrating Spiagga, June 12, 6:30-9:00
Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.
Bring your favorite wine and enjoy this evening Around the Island.
Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca
(Duck Sausage and Goat Cheese Pizza with Fresh Sage)
Capellini alla Marco Polo
(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)
Granchio morbido con vinaigrette ai pomodori secchi
(Soft Crab with Sun-dried Tomato Vinaigrette)
Tagliata di manzo al rosmarino fresco
(Sliced beef with fresh rosemary)
Panna cotta con salsa di lamponi
(Panna cotta with raspberry sauce)
Instructor: Chef Mike Bartfay
$175 per person
Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.
Bring your favorite wine and enjoy this evening Around the Island.
Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca
(Duck Sausage and Goat Cheese Pizza with Fresh Sage)
Capellini alla Marco Polo
(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)
Granchio morbido con vinaigrette ai pomodori secchi
(Soft Crab with Sun-dried Tomato Vinaigrette)
Tagliata di manzo al rosmarino fresco
(Sliced beef with fresh rosemary)
Panna cotta con salsa di lamponi
(Panna cotta with raspberry sauce)
Instructor: Chef Mike Bartfay
$175 per person
Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.
Bring your favorite wine and enjoy this evening Around the Island.
Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca
(Duck Sausage and Goat Cheese Pizza with Fresh Sage)
Capellini alla Marco Polo
(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)
Granchio morbido con vinaigrette ai pomodori secchi
(Soft Crab with Sun-dried Tomato Vinaigrette)
Tagliata di manzo al rosmarino fresco
(Sliced beef with fresh rosemary)
Panna cotta con salsa di lamponi
(Panna cotta with raspberry sauce)
Instructor: Chef Mike Bartfay
$175 per person