Da Campo Osteria at the il Lugano Hotel - Dine Out Lauderdale 2013

Complimentary Bread Presentation

After watching Letters to Juliet for the 53rd time, I started out my first Dine Out Lauderdale adventure for 2013 at an Italian restaurant that, while the food was not necessarily from Verona, it was from Tuscany, Rome and Florence, which in my romantic state of heart, was close enough. Da Campo Osteria, located at the il Lugano Hotel and Residences at 3333 NE 32nd Avenue in Fort Lauderdale, is a charming, elegant place with stunning views of the Intracoastal waterway. It has a warm, cozy ambiance and an open kitchen with a chef's table that will make you feel like you're back in Roma, getting ready for a homemade feast. I have to start by telling you that the bread presentation was lovely. A board of different types of breads was served with a tomato jam, roasted garlic dip. and olive oil and balsamic vinaigrette combo that were to die for.

Chef's Table and Open Kitchen.

Tableside Prepared Caprese Salad

Oh yeah!

The Dine Out Lauderdale menu has some fantastic selections and we were psyched to get started. One of the things Da Campo Osteria is famous for is their tableside preparation of freshly pulled mozzarella. I was ecstatic to see that they offered a Tableside Prepared Caprese Salad as one of the appetizers part of the Dine Out Lauderdale promotion. We had fun watching the enthusiastic chef knead and pull the curds as he used the finest of ingredients to prepare our salad. The heirloom tomatoes, fresh basil and vin cotto, topped with flavorful balsamic vinaigrette were both refreshing and delightful. We also ordered the Jumbo Meatball, prepared with veal, beef, pork and housemade pomodoro sauce. At first glance you might think, "ah, it's a meatball". But when you bite into that tender, tasty, explosion of Italian flavors, there's just no turning back. I can't remember a meatball tasting quite as incredible before; with such perfect texture and combination of ingredients. It was my dining companion's hit of the night.

Jumbo Meatball stole my heart and palate

Seared Tuna

Barolo Braised Short Rib Ravioli

Initially, I was going to choose the Wood Fire Roasted Wild Salmon as my entree, but it had been a busy night and they had run out. Instead, they were substituting the dish in the promotion with a Seared Tuna. No problem for me since I am a devout lover of the chicken of the sea. The tuna was nicely seared and came served with farro and an amaretto broth. I wasn't crazy about the farro, since I'm not a fan of the grainy and nutty flavor, very similar to brown rice. But it is gluten-free and rich in fiber, so if you enjoy healthy alternatives, this side dish is for you. Our second entree was the Barolo Braised Short Rib Ravioli, bathed in calabrese spiced pomodoro and a pecorino romano. The homemade pasta was delicious, and the bold flavors of the short rib tucked away inside the mouthwatering pockets went exquisitely well with the pomodoro sauce.

Tiramisu Souffle

White Chocolate Bread Pudding

We ordered both of the desserts on the menu and I think I saw fireworks when I dipped my spoon in each one. The Tiramisu Souffle and the Warm White Chocolate Bread Pudding were both unbelievable.The only problem we had was that we were both a bit nervous the other was going to get more spoonfuls of each so we swallowed like our life depended on it. I had never had tiramisu in a souffle and the minute we cut a hole in it and poured the mascarpone cream inside, it was like we were in a dream sequence of dessert heaven. It was also served with a scoop of creamy mocha gelato. The Bread Pudding, oh the Bread Pudding, I can still taste it now. Moist and sweet with a rich chocolate ganache, I would easily roll around in it for a lifetime. It was served with vanilla bean gelato and plated quite seductively.

What a perfect begining to my Dine Out Lauderdale adventures! Just think, all this for just $35 per person, plus tax and gratuity. And something that stood out to me, was that the portions were not smaller just because the price was. It is truly a great deal. For more information on Da Campo Osteria or to make reservations, you can call them at 954-226-5002 or visit them online at http://www.dacamporestaurant.com/.

Downtown Miami Spris Offers Fast-Casual Service With a Side of Paninis

Just last month, the Downtown area welcomed a new tasty resident to the Southeast Financial Center. Say hello to the second Spris, the popular Italian pizza place which first opened on Lincoln Road. Droves of tourists and locals alike have been flocking to the Spris on the beach for a while now to get a taste of the real deal. It's become a signature spot on Lincoln Road. The new Spris, located at 200 S. Biscayne Boulevard, serves its usual menu of perfect Italian pizzas, gourmet salads and Panini sandwiches, but in a fast-paced, order-at-the-counter style to accommodate the hurried Downtown clientele. Not only can you eat your heart out here, but you can also lift your spirits with well..spirits.  There is a nice selection of craft beer and wine.

I headed over to the new Downtown Spris to pig out a bit (OK...a lot) and savor some of that homemade Italian flair I love. For those who have a hard time making up their mind, beware. Spris offers a selection of over twenty varieties of gourmet, thin-crusted pizza, with over a dozen vegetarian options on whole wheat and gluten-free pizza dough. The good news is, if you come here a twice a week, you'll have had a chance to try them all in just two and a half months. Then you can start all over again indulging in their fresh entree salads and lip-smacking good panini sandwiches. 

Why continue talking about it? Just check out the images below and run down to Downtown Miami to get in some people-watching (I love how they run in sneakers wearing skirts) and make some weekend plans to return. Stay tuned because who knows? There might be another one popping up somewhere else real soon.

Chef de Cuisine Ezio Gamba Brings New Meaning to Italian Dishes at Cioppino

Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.

Chef de Cuisine Ezio Gamba

Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.

The quality of the ingredients is impeccable

 

Buckle up and let me take you on a sampling of this Storybook Menu, From Tales to Tables, through flights of food and wine...

Burrata
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil

The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when  he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.



Fiori di Zucca e Mozzarella
Breaded Zucchini Blossom, Buffalo Mozzarella,
Roasted Pepper

 

During the summertime, the Chef would plant and pick zucchini blossoms from his farm, alongside his father. His mother would incorporate them into many delicious dishes. The above creation is a tribute to those fun times.

 

 

Tagliolini di Zucca e Mozzarella
Maine Lobster, Curry Tomato Cream Sauce

 

Retracing our steps through the sweet meaning of the zucchini to Chef Ezio, this dish awoke the palate with its variety of tastes and textures.

 

 

Papparedelle Carbonara
Pancetta, Poached Egg, Parmesan
 

Since Chef Ezio's father raised pigs on the farm, the family used to produce their own cold cuts and eggs. This inspired him to create this creamy, completely decadent pasta dish.

 

Quaglie al Mattone
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
 

 Chef Ezio's family lived near a river in their hometown of Bergamo. One of his favorite memories was going hunting with his father on Saturdays. It was common there to own a hunting dog and hunt as a hobby. Back then, they would go to a park near the river, pay $10 and the park ranger would release 100 quails. Whichever quails were successfully hunted would be kept and of course, cooked! This dish reminds him of those adventurous moments in his childhood.

Dentice
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
 

For this melody from the sea, the mild, subtle flavors of the fish and seafood combined beautifully with the tangy, somewhat salty puttanesca. 

 

 

Cioppino
Italian Seafood Stew consisting of
 Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
 

 The signature staple of the restaurant, this Italian seafood stew is hardy and flavorful, capturing the romance of Old World Italian flavors with a local flair.
 

Mema's Roasted Apple & Walnut Praline Cake with
Caramelized White Chocolate and Brown Sugar Ice Cream
 

 This special recipe was created by Chef Ezio's grandmother, Mema, in the 1950's and passed down to him. The main ingredients are walnuts and Granny Smith Apples. The white chocolate is "roasted" until the milk solids are browned and the ganache is made with fresh cream. The result is an amazing, sweet finale to a memorable meal.
 

Cioppino offers an unparalleled selection of wines to pair with
its dishes, taking the experience to a whole new level.

 

 

Sommelier Jorge Mendoza is a master at pairing any wine
with the perfect culinary accompaniment.

Interesting story behind this Bergogno...

 

Soft guitar playing in the background sets the ambiance

Every dinner experience at Cioppino
ends with this complimentary after
dinner drink.
 

Of course, when you visit Cioppino, at the Ritz-Carlton Key Biscayne for your own Italian experience, you may want to take advantage of the summer packages they have available and prolong your visit. From the world renowned stellar service, to the beautiful grounds and dining options, the Ritz is in a class of its own. For more information, visit their site at the Ritz-Carlton Key Biscayne.