{"product_id":"supper-club-cooking-with-fire-with-chef-anthony-sestito","title":"SUPPER CLUB: Cooking with Fire by Chef Anthony Sestito","description":"\u003cp\u003eJoin \u003cstrong\u003eChef Anthony Sestito\u003c\/strong\u003e for an \u003cem\u003eal fresco\u003c\/em\u003e dinner in Christie Pits Park cooked in the wood-fired oven and over open coals in the fire pit. \u003c\/p\u003e\n\u003cp\u003eAn evening celebrating flame, smoke and the simple pleasure of cooking outdoors. Prepared family-style and cooked over wood, coals and open flame, this Italian-inspired menu is a showcase of the ingredients, techniques and flavours we love most — from the wood-fired oven to the open pit.\u003c\/p\u003e\n\u003cp\u003eTO START\u003cbr\u003e\u003cstrong\u003eWood-Fired Focaccia\u003c\/strong\u003e - Rosemary, extra virgin olive oil, sea salt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharred Eggplant Dip\u003c\/strong\u003e - Fire roasted eggplant, tahini, garlic, lemon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoal Roasted Peppers\u003c\/strong\u003e - Anchovy, capers, parsley, red wine vinegar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEmber Grilled Peaches \u0026amp; Burrata\u003c\/strong\u003e - Basil, pistachio, hot honey\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMAINS\u003cbr\u003e\u003cstrong\u003ePorchetta\u003c\/strong\u003e - Slow roasted pork belly and loin seasoned with rosemary, garlic, fennel pollen and black pepper. Finished in the wood-fired oven until the skin is blistered and crisp, then carved family style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCornish Hen Al Mattone\u003c\/strong\u003e - Cornish hens marinated with garlic, lemon and garden herbs, cooked over live fire until deeply golden and smoky.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalsa Verde\u003c\/strong\u003e - Parsley, capers, anchovy, garlic, olive oil\u003cbr\u003e\u003cstrong\u003eCharred Lemon\u003c\/strong\u003e - Finished directly over the coals\u003c\/p\u003e\n\u003cp\u003eSIDES\u003cbr\u003e\u003cstrong\u003eCoal Roasted Fingerling Potatoes\u003c\/strong\u003e - Cooked directly in the embers and finished with confit garlic aioli and parsley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharred Corn Salad\u003c\/strong\u003e - Sweet corn roasted over the fire, cut from the cob and tossed with scallions, pecorino and chili butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWood-Fired Wild Mushrooms\u003c\/strong\u003e - Roasted in cast iron with garlic, thyme and sherry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWood-Fired Broccoli Rabe\u003c\/strong\u003e - Blistered in cast iron with garlic, Calabrian chili and lemon.\u003c\/p\u003e\n\u003cp\u003eDESSERT\u003cbr\u003e\u003cstrong\u003eWood-Fired Ricotta Cheesecake\u003c\/strong\u003e - House-made ricotta cheesecake fired off in the wood oven to caramelize and crisp the edges, finished with with burnt honey and toasted pistachios\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(141, 25, 2);\"\u003e\u003cem\u003e\u003cb\u003eFor this dinner you are requested to bring your own plates and cutlery\u003c\/b\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eAnthony Sestito\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis the head Chef of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/pastaio.ca\/\"\u003ePastaio\u003c\/a\u003e, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time\u003cspan\u003e \u003c\/span\u003e\u003cem\u003epastaio\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(pasta maker). \u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/_pastaio_\/\"\u003e@_pastaio_\u003c\/a\u003e\u003cbr\u003e—–\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-offset-key=\"c937-0-0\"\u003eEvery week,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"_247o\" spellcheck=\"false\" data-offset-key=\"c937-1-0\"\u003eThe Depanneur\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-offset-key=\"c937-2-0\"\u003e\u003cspan\u003e \u003c\/span\u003einvites TO’s best culinary talents to lead fun, hands-on workshops.\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/thedepanneur.ca\/workshops\/\"\u003eLearn more about Cooking Classes at The Depanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":49859714187512,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Spitroasted-porchetta-header.jpg?v=1783355310","url":"https:\/\/thedepanneur.ca\/products\/supper-club-cooking-with-fire-with-chef-anthony-sestito","provider":"The Depanneur","version":"1.0","type":"link"}