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Table Travels with Villa San Michele |
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Table Travels with Villa San Michele
Monday, February 27th – Friday, March 2nd
Mark your calendars for Table Travels at ‘21’ welcoming Chef Attilio di Fabrizio and his team from our sister Orient-Express property Villa San Michele.
For reservations to these events, please call 212 582 7200.
About Villa San Michele:
Villa San Michele must be one of the most romantic places in the world. This former monastery, nestled on a hilltop surrounded by trees and terraced gardens, overlooks the city of Florence below. Dating from the 15th century its facade is attributed to Michelangelo. To step inside is to experience the ethereal beauty and solitude of a renaissance building that is as much a part of Italy's culture as the country’s greatest cathedrals and galleries. Here, each visitor is a privileged guest, invited to stroll in the Italian gardens, filled with lemon trees and roses, and savour the superb Tuscan cuisine on the alfresco loggia as if in a private home.
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The week’s highlights include:
• Winemaker's Dinner Series: Marchesi de’Frescobaldi
Monday, February 27th at 6:30PM
Please join us for an evening of Tuscan cuisine perfectly paired with Marchesi de’Frescobaldi wines.
($150 per person includes, wines, dinner, tax and gratuity)
View Menu>>
• Villa San Michele Cooking Class
Friday, March 2nd 10AM-2PM
Please join us an interactive cooking class with visiting Chef Attilio di Fabrizio. You will learn (half demonstration / half hands on) advanced techniques for making a delicious multi-course Tuscan lunch, then dine with the chef.
($185 per person includes instruction, wines, lunch, tax and gratuity)
View Menu>>
• Villa San Michele Menu Specials:
Throughout the week, the chef's award-winning Tuscan cuisine will be available as specials to ‘21’ patrons in the Bar Room and Upstairs at ‘21’. Menu Specials
(Subject to change)
Appetizers
Warm Scampi Tartare with Tarragon and Sautéed Artichoke Hearts
Traditional Beef "Carpaccio" with Rocket Salad, Celery and Parmesan Cheese
Roasted Red King Prawns with Aubergine “Caponata”
$16
First Courses
Red Lentil Soup with Wild Goose Fillets
Aubergine and Goat Cheese Ravioli in a Fresh Thyme Sauce
Whole Wheat "Pappardelle" Homemade Pasta in a Duck Sauce
“Paccheri” Pasta with Lobster and Fresh Tomatoes
$24
Second Courses
Turbot Fillet Stuffed with Artichoke Hearts in a Rosemary Potato Crust
Sautéed Veal Fillets with Truffle and Potato Pie
Thinly Sliced Beef Fillet in a Brunello Wine Sauce with Spinach and Tuscan Beans
$34
Desserts
Traditional Villa San Michele Tiramisù
Warm Puff Pastry with Raspberry and "Fior di Latte" Ice Cream
Chocolate and Vanilla Delights with Aztec Chocolate Glaze
$10
Featuring wines by Marchesi de’Frescobaldi |
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Chef Attilio di Fabrizio
Attilio di Fabrizio was born in 1952 in Abruzzi, and attended the Villa Santa Maria cookery school, where many of the best chefs in Italy trained. He spent several years of apprenticeship in Italy, France, Great Britain and Switzerland, developing his culinary skills, before joining the world-famous Hotel Cipriani in Venice.
From 1975 - 1981, Attilio di Fabrizio worked in both Northern and Southern America before returning to Italy to become Chef at the renowned restaurant “Enoteca Pinchiorri” in Florence. In 1987 Attilio di Fabrizio was appointed Chef de Cuisine at the Hotel Villa San Michele.
Over the last few years, he has taken part in several gastronomic events in Italy and all around the world, working side by side with such famous chefs as Gaultiero Marchesi, Roger Verge, Paul Bocouse and others. |
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