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Guest Chef: Michelin Star Chef, Massimo 

Michelin Star Chef, Massimo from Milan, Italy is going to spend the Winter season with us in the Hudson Valley. Massimo is bringing his star talent from Milan, Manhattan & the Hamptons right to our Chef Table at Marcello’s in Suffern, NY.

He is showcasing 5-course tasting menus select Friday, Saturday and Sundays in December. If we take off we will extend his tasting menu into January as well. 

Massimo has brought his talents to many NYC and Hampton 5 star restaurants over the years, as well as becoming the champion of the 2016 Primo di New York which is the first competition to recognize New York’s best pasta dish, organized by Italian pasta company Pastificio di Martino in collaboration with the James Beard Foundation. 

Born in Milan in 1966, Massimo is essentially a self-taught Chef; after 25 years in very recognized European Restaurants as General Manager, he decided to start his adventure in a new world. After a few years of apprenticeship and a refined culture by visiting important Chefs in Italy, France and Spain he managed to deserve the Michelin Star in his own Restaurant in Northern Italy, in 2008. Several participations in congresses around Europe still give to him the vitality to continue in his profession with love and passion.

Check out Massimo! (links)

Downtown Magazine

Newsday

Newswhistle

Primo Di Manhattan 

Massimo's Tasting Table at Marcello's Restaurant

5 courses

Price: $75 (plus tax, tip & beverage)

OR $100 (plus tax, tip)  *including* (3) 4-ounce Terresacre wine pairing

-Limited up to 10 seats per seatings.

-Available alternative vegetarian/gluten free menus in advance.

 

email: nicolerussodivito@gmail.com for reservations. Please include date from below, time, number of people, cell phone number and if you would like the wine tasting option

OPEN DATES (as of 12/5 at 1:00pm - Subject to change!)

December 12 - 7:00pm - 8 spaces left

December 13 –

6:30pm - 6 spaces left

8:45pm - 10 spaces left

December 15 - 6:00pm (SOLD OUT)

December 19- 7:00pm - 6 spaces left

December 20 –

6:30pm - 6 spaces left

8:45pm - 10 spaces left

December 27 -

6:30- SOLD OUT

8:45pm - 10 spaces left

December 28

6:30pm - SOLD OUT

8:45pm - 7 spaces left

December 29- 5:00pm -6 spaces left

Menus

MENU WEEK 1

*

  • Amuse Bouche, Cabillaud brandade

  • Fluke crudo on a spicy pumpkin puree

  • Lentil soup, beer, spinach and peeled tomatoes

  • Risotto with chopped seafood

  • The tradition: Ossobuco on “riso al salto”, and light caponata

  • Red fruit coulis, pastry cream, crumble and grated dark chocolate on top

 

MENU WEEK 2

*

  • Amuse Bouche, Niçoise salad

  • Marinated and panseared scallops, foie gras meatballs and aioli

  • Vegetable minestrone with parmigiano Reggiano crusts

  • Homemade gnocchi, lobster sauce and ginger

  • Beef tagliata, red wine reduction, roasted potatoes and king trumpet mushrooms

  • Sa-ba-mi-su

 

MENU WEEK 3

*

  • Amuse Bouche, Gnocchi alla romana with smoked salmon

  • Beef carpaccio in a winter garden, flowering kale, raisin, pecan nuts, ricotta cheese

  • Dried tomato soup, ricotta cheese with lemon zeste and thyme

  • Maccheroni alla Carbonara

  • Cod fish livornese,  pan seared brussels sprouts and mashed purple potatoes

  • Sicilian cannolo, persimmon soup and passion fruit sorbet

 

MENU WEEK 4

*

  • Amuse Bouche, Octopus and saffron potatoes foam

  • Cheese fondue, poached quail egg and shaved black truffle

  • My pasta e fagioli, branzino crudo and mussels

  • Penne Vodka, provocation

  • Roasted lamb leg, fine herbs and potatoes “au gratin”

  • Hazelnut mousse, crunchy cookie, pistacho ice cram and fermente black garlic