Eataly’s Manzo And Marc Forgione Kick Off Guest Chef Collaboration Series In NYC

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Marc Forgione kicked off Manzo at Eataly’s Guest Chef Collaboration Series with a dish inspired by getting high and leftover wedding food.

“No one ever eats the prime rib at weddings. It’s a waste. Essentially it’s roast beef so when I was thinking of a dish for this series,  I was thinking, how could I make this different? Something I want to eat after a night of drinking…and maybe smoking,” explained Forgione.

We’re excited to introduce to you our new Guest Chef Series, From New York To New York by Manzo! Chef @marcforgione will be kicking off the series tonight for dinner service, so book your tables now or swing by to say ciao. – – – EAT & LEARN: Tonight, from 6-10 p.m., Chef Marc Forgione will be here himself at Manzo Ristorante for From New York To New York, our newest guest chef series dedicated to the city! The dish is available all November long and the ingredients used are from local farms, and a portion of the proceeds will go to a local charity of the chef’s choice. Tonight, from 6 to 10 p.m., Chef Marc will be in the kitchen and the dining room, talking with our chefs and guests alike. Only during opening night, his Prime rib carpaccio, squash, and wild edibles from @meadowsandmore dish will be 50% off (just $11!), and we will double our donation to @cityharvestnyc. To save your seat at this unique culinary event, simply book your table at Manzo. #myEatalyNYC

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Forgione, the man in charge at American Cut by LDV Hospitality, set things off on November 8th with a Prime Rib Carpaccio delicate paper thin slices of beef topped with gin-soaked juniper berries, pungent mustard and enhanced with product from with Norwich Meadows Farms Squash and Tama’s Wild Edibles. A percentage of the proceeds from his dish will be donated to City Harvest.

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Marc Forgione’s Prime Rib Carpaccio

Photo Credit: Fabiana Santana

Manzo at Eataly, the casual butcher’s restaurant within Eataly Flatiron, is helmed by Chef Adam Hill – an advocate of  local producers. Hill will be working with a different chef each month to bring innovative new dishes to life, all while using local purveyors and product.

Forgione’s dish will be on the menu the whole month of November and will be followed by creations from Michael White of Altamarea Group, Junghyun Park of Atoboy, Daniel Boulud and Travis Swikard of Boulud Sud, Tim and Nancy Cushman of Covina, and Janine Booth of Root & Bone. Each dish will be announced on the 1st of the month and each month the guest chef will make a special appearance for one night only at Manzo Eataly to cook and serve their creation. Manzo will honor the special price and donation margin for the one night only dinner each month.

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“As a chef,” said Forgione, “I hate to waste anything. So choosing City Harvest as a partner was a no brainer.”

“Manzo at Eataly is thrilled to be working with such iconic and integral chefs within the New York City restaurant community,” said Adam Saper, the CFO at Eataly USA, “We cannot wait to share the dishes they create with our diners, locals and tourists alike, and engage further with the stellar producers we have relationships with.”

Eataly New York Flatiron and Downtown, Boston, and Chicago are a product of the collaboration between Oscar Farinetti and his American partners Mario Batali, Joe and Lidia Bastianich, and Adam and Alex Saper.

Manzo at EatalyPhoto Credit: Eataly

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