Seafood, Vegetables and Olive Oil: Their Impact on the Mediterranean diet and specifically

Executive Chef Paul Bartolotta

Friday, November 20, 2009
3:00 p.m. – 4:30 p.m.
Macy’s School of Cookingr    Get directions > >
$75 per ticket (limited to 50)
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Two-time James Beard Award-winning Chef Paul Bartolotta showcases his devotion to the Italian seaside with his aptly-titled demonstration Seafood, Vegetables, and Olive Oil: Their impact on the Mediterranean Diet and specifically Italian Coastal Cuisine. At the AAA Four Diamond Award-winning BARTOLOTTA Ristorante di Mare at Wynn Las Vegas, he provides exquisitely prepared regional specialties emphasizing the freshest seafood and homemade pastas. Bartolotta will bring his signature fare to the San Diego Bay Wine & Food Festival while also educating guests on the epicurean culture of the Mediterranean. Attendees are invited to watch and learn as Chef Bartolotta crafts specialty dishes from the menu below:

Chef Paul will share:
  Brodeto di Vongole e Porri (Tiny Clams in a White Wine Broth with Leeks)
  Shrimp and Cannellini Beans (Warm Shrimp with Cannellini Beans)
  Riccola con Raddicchio e Salsa d’Acchiuge (Grilled Amberjack with Wilted Radicchio and Anchovy Sauce)
  Insalata di Piovra (Salad with Octopus)
  Triglia alla Ponentina (Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers)

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