Chef Ray Fiorello with delight you with 4-courses of authentic and outstanding Italian cuisine. Chef Ray will also demonstrate his techniques in each course.

Starting with the “Prima” course of house-cured “Vanilla Grappa”, salmon with microcress greens, fresh figs, toasted pistachio and a Moscato balsamic reduction. Paired with Capasaldo Pinot Grigio.

Next, the Pasta course is a classic pasta Putanesca, with penne pasta tossed in a tomato, garlic and caper sauce, with Sangiovese, anchovy and red chilis. Paired with Palazzo Della Torre Allegrini. Chef Ray will demonstrate this entire dish.

Onto the “Secondi” course of dry-rubbed pork rib chop with Fava bean cassoulet and sautéed kale. Paired with Villa Pozzi Nero D’Avola.

The dessert course will be a fresh pear caramel tart with a crushed vanilla bean gelato and paired with a glass of Enza Prosecco (sparkling).

This dinner is offered only on Saturday evening and is limited to just 34 guests. Communal style seating for this event and recipe demonstration. Enjoy this family style group event! This dinner was a big hit last year and will surely sell out.

**OBRA has added a small flat fee onto this ticket price to cover website administrative costs. A credit card processing fee of 3% will also be added at checkout. The totals for both these fees is still less than was charged by using third party ticketing agents in the past. Thank you in advance for your understanding.