Well if you have not yet heard, Prato is officially open!  We are so enjoying welcoming friendly faces from Luma and new friends alike into our second restaurant.  This will officially be our last blog post but we hope you will follow us on Twitter @PratoWinterPark , "Like" us on Facebook http://www.facebook.com/PratoWP , subscribe to our mailing list  and stay up to date on menu offerings and happenings via our website http://www.prato-wp.com/.  We cannot wait to see you soon at Prato!

Buon appetito and ciao for now!

            Yesterday, it was our pleasure to participate in the Blessings In A Backpack fundraiser; a program that assists Central Florida’s underprivileged children with their school supply needs.  While the men played golf at the Lake Nona Country Club, the women were treated to culinary demonstrations led by Chef Brandon and Chef Matt. 

The afternoon began with Chef Brandon highlighting the ease of pasta-making for adults and children alike and how by its very nature, it brings the family together.  While Pastry Chef, Brian Cernell guided the ladies through a simple pasta dough recipe, Chef Brandon and Chef Michael Tully assisted the ladies with rolling garganelli pasta.  Next, the ladies learned how to fill and fold tortellini pasta, utilizing our Laughing Bird Shrimp farce.  Finally, Chef Matt demonstrated how to create an egg based carbonara sauce and how to prepare tortellini alla scampi.

The best part of course, was that these lucky ladies were also among the first to sample Prato cuisine!  They indulged on the Prato Meatball, Tortellini alla Scampi and traditional Garganelli Carbonara. 

Historically, Luma has valued its relationship with the community and has strived to support worthy causes.  Prato will uphold this same standard and we look forward to participating in the Cows N’ Cabs fundraiser later this month, to benefit Coalition for the Homeless. 

Chef Matt plating his Tortellini alla Scampi

Chef Brandon and Chef Brian guiding the ladies through pasta-making

          

Acunto Pizza Ovens!

The ovens are here!  They arrived this morning after a long journey that originated in Naples, Italy, took them across the Atlantic via cargo boat, and delayed them in customs in New York.  Acunto, a third generation company of oven makers, which was founded in 1892, custom built these ovens for Prato.  When Chef Brandon and Chef Matt visited Naples this past summer, they met with the Gianni Acunto, the family patriarch and were impressed with how the ovens are constructed by hand, brick by brick.

As we mentioned in our last post, our wood burning ovens, are a staple of the both the Prato design and cuisine. The square footage of the rest of the kitchen is equal to the size of these two massive ovens!  Of course, we will use the ovens for firing our delicious pizzas but their wood burning signature will be utilized in many of other dishes including fire roasted tomatoes, fresh quail and Kurobuta pork.  In fact, these two wood burning ovens are the only ovens in the whole restaurant; therefore, anything that is to be cooked in an oven will be touched with their beautiful and smoky flavor.

Also exciting, last Thursdsay night, Prato made its culinary debut at the Vibrant Rioja Street Fair.  We served the Prato Meatball, a signature dish, served over a bed of crescenza cheese-Anson Mills polenta and finished with a cherry mostardo and ricotta salata.  The attendees loved the dish and we loved being able to share our food with guests and colleagues alike for the first time!

The Acunto Authenticity Certificate

                                                               The Handmaking Process

                                    Chef Matt and Brandon with Gianni Acunto

The Prato Perfect Pie!

            Our excitement grows every day as we move closer and closer to the opening of Prato as we hope yours does too!  We are busy with the many details involved in opening a restaurant including, obtaining licenses, construction planning and selecting plate ware. But as you saw on our last post about our cocktail tasting, restaurant planning does have its more delicious aspects.  Today, Chef Brandon and Chef Matt worked feverishly on a pizza tasting for the new restaurant.  We sampled a multitude of cheeses, tomato sauces and dough recipes in our efforts to create a perfect pie!  Through their "valient and stenuous efforts," we were able to identify the best pairing of hearty tomato sauce and flavorful cheese blend.  All of the pizzas we sampled today were incredibly delicious and they did not even have the benefit of the wood burning pizza oven that will be in place at Prato. This oven, one of the most exciting features of the new restaurant is being imported from Naples, Italy, created by a family of third generation pizza-oven manufacturers.

            Ready to sample what Prato has to offer?  Remember, your very first opportunity to do so is tomorrow, Thursday, September 22 at the Vibrant Rioja Street Fair at the Winter Park Farmer’s Market! 

                                 
                                   Chef Matt utilizing his well trained palette for our Prato pizza tasting

The Road to Giusti, Part Two

Just when we were resigned to our fate of enjoying a generic a less than awe-inspiring lunch, as a result of the reservation confusion at Giusti, our guide waved us to a table.  In near disbelief, we asked “We get to eat here?”  “Yes, of course”, he responded as though it were obvious.  Apparently, their agonizing five minutes of conversation had been simple jovial banter between two Italians. 

            It is hard to say whether the suspense made what can only be described as a perfect meal, even more perfect.  From the moment we sat down, it was as though we were a part of the Giusti family, participants in an intimate culinary experience.  They toured us through their kitchen, allowed us to watch them prepare food and shared time-tested recipes.  Several bites into our meal, Matt and I shared a glance that expressed words we could not find: that this would be a meal we would never forget and a meal that would shape the direction of Matt’s entire career as a chef.  I could see the gears turning in his mind, absorbing the flavors and synthesizing the experience. 

While there were so many exquisite, yet simple dishes, but the one that most stood out was the gnocchi fritti.  They took us into the kitchen and Nonna (grandmother) guided us through the process of creating this spectacular dish.  First, the dough is hand rolled and cut for each order.  Next, the oil, heated in a cast iron pan, must be tested for just the right temperature, which she did with a spoon rather than any modern gauge.  The gnocchi are then quickly fried and served with culatello ham, a prized variety of prosciutto di Parma region.  Nonna even sent us home with her hand-written recipe, pictured below. The result was a savory, puff pastry-like dumpling of divine flavor.

The beautiful simplicity of the food, complimented by the authenticity that permeated Giusti, inspired in us an intense sense of gratitude.  I know this is the approach that Matt will strive to embody in the new restaurant.  We are eager to translate and share this sumptuous experience with you, our future guests.  Mille grazie per leggere!

- Chef Brandon McGlamery

The Road to Giusti, Part One

            Despite there being only four tables and one server, and that it is closed for the entire month of August AND that it is only open for lunch, Hosteria Giusti is considered the quintessential Modena eatery.  This family operated restaurant was founded in 1605 as Salumeria Giusti and is rumored to be the oldest deli in the world.  Even Mario Batali has named it as his Modena favorite, so as you may imagine, it is as difficult to get a table there as a last minute reservation at The French Laundry. 

            While in Italy, we were fortunate enough to work with Atlanta-based travel guide Peter Morich, who as a friend of the Hosteria Giusti, was able to get us a reservation.  Walking hurriedly up a non-descript Modena alley, I could not help but be reminded of my own beginnings as a chef, as I watched Chef Matt racing ahead of me.  It was obvious that as Matt rushed toward our reservation, he was eager for so much more than food: he was embarking on his journey as a chef, searching for divine inspiration and a way to crack the intangible culinary code as the owners of Giusti obviously had.  The scene bore an uncanny resemblance to my own travels through France and Spain ten years prior, as just like Matt was now, I was pursuing a spiritual understanding of cuisine. 

With our Italian guide in tow, we rushed up the medieval lane that leads to Giusti, so as not to be late for our 1:00 PM reservation.  By the very nature of the culture, little rushing takes place anywhere in Italy, which attests to the great sense of urgency and importance this appointment carried.  When we finally arrived, we were greeted by the sumptuous aromas of Northern Italian cuisine and a man who explained simply that our reservation was not today; rather, it had been yesterday.  Our disappointment and frustration was palpable and though there were available tables in the restaurant, we would have readily eaten on the floor if that were an option.  For the next five minutes, our guide negotiated with the man in Italian, as the fate of our whole stay in Modena hung in the balance.  It felt like one of the longest five minute intervals of our lives.

Be sure to subscribe to the blog to read the conclusion of the Road to Giusti later this week. 

-- Chef Brandon McGlamery

New Restaurant, Already a Community Partner

            After more than a month back home stateside, Chef Brandon and Chef Matt still feel inspired from their Italian travels. Everyday they’re moving forward getting the new restaurant off the ground. Speaking of ground, the concrete foundation was poured today in the new space, meaning it’s not too long before we conceptualize lighting, décor and every other aesthetic element! Although, the restaurant’s name has yet to be released, it’s already taking on a prominent role in the community.

            On Thursday, September 22^nd, Orlando food writer, Scott Joseph will couple with Vibrant Rioja, to host an exciting food and wine event at the Winter Park Farmers’ Market. This event, featuring 40 to 60 wines from the Rioja region of Spain, will highlight the top culinary talent from Central Florida. Not only will Luma on Park’s Chef Brandon McGlamery offer a dish thoughtfully crafted to compliment the complex flavors of Rioja, but be sure to also visit Chef Matt Cargo, from our new restaurant down the street, hosting a separate booth serving a signature dish. Want to know more about the new restaurant? Are you curious about how the authentically Italian flavors will translate to the American palette?  Be sure to attend!

            Tickets are set to go on sale through Scott Joseph’s website, Tuesday, August 30^th.  Sign up at the link below to be the first to know about it! 

 http://www.scottjosephorlando.com/index.php?option=com_content&view=article&id=1546:save-the-date-september-22-2011&catid=78:scotts-news&Itemid=100

Chef Matt Cargo, on the dirt floor, soon to be no more!

Chef Brandon McGlamery discussing design details!

From Italy to park ave



"da pizza americano," inspired from their trip to Italy. Chef Brandon McGlamery and Chef Matt Cargo testing and tasting  pizzas in preparation for the new restaurant



Black pigs and blue footed chickens oh my!

 It's safe to report that the jet lag has finally wore off and just in time for another eventful day. Marco, their tour guide, was taking them to Parma, about an hour and forty-five minutes from Bologna. They were scheduled to see the curing process of prosciutto and culatello at Al Cavallino Bianco but who know what was in store for the chef's. Brandon and Matt were greeted with Prosecco and introduced the Luciano who owned the cafe/salume and his brother Massimo who is the chef. With bubbles in hand they all walked up the beautiful countryside to the villa/cucina. As they heard before in Bologna, Chef Massimo explains to them how important traditions and family are to their culture and business. The land was passed down to them from generations and they will continue in the tradition. Everything they use is grown on their own land. Brandon and Matt walked among the gardens and were so impressed and inspired as chefs. Anything you can think of agriculture, livestock, wine, citrus, vegetables, cheese etc were grown and cultivated by the brothers. Brandon and Matt would have been satisfied with a stomach filled of prosecco and the tour of the amazing gardens/villa but it gets even better. Marco and Massimo take the chef's to his car and drive them to where the livestock is kept. Blue footed chicken and black pigs to be exact! Both are highly prized by chef's and can be cooked medium rare because they don't contain salmonella. The sounds that the pigs were making is the something we are missing with this blog because apparently it's crazy! Around the corner was a large barn covered in grape leaves that Massimo explains is the cure house. The chef's walk into this giant barn which is a cure house that they read about in books. Rows and rows of meats likes prosciutto, coppa, culatello, which is extremely prestigious salami. There is no ac, the climate is perfect there. The grape leaves on the barns exterior regulate the temperature. The meat has been curing for 8-10 years and these brothers have perfected the art of curing. The pictures don't really do it justice and this old school cure house has forever inspired Brandon and Matt. They jump back in the car and headed down to Massimo's kitchen (which is Michelin stared) where he shows them more cellars. The first cellar for curing and has reserved culatello (cured for 10 years) for royalty, chefs, famous people, etc (it's that good!) Another cellar for vino and one for parmesan. After such an amazing tour Chef's Brandon and Matt dined on a 3-course meal and ended the day with perfection! Thank you to the brothers for such an amazing experience and new window of inspiration! 

We are framing this one Brandon!

A presto! (see you tomorrow) in Bologna, Italy

-Luma on Park