UYE-Steppin’ Out: MANGIA! with Chef Marc ROUND 2!!!

there’s nothing i can say that hasn’t already been said.
the food, the service, the company — all fantastic!
a gazillion thank you’s to nelson q for setting up this amazing event.
and a gazillion more to chef marc for producing a dinner that the hubs and i will never forget.
we can’t wait for round 3!!!

This event happened over two weeks ago but I still remember how delicious the food was. More importantly, I learned a thing or two…
— I’m awful with names. I don’t know how Misti does it, but it takes me forever to remember people’s names. No offense to those of you who’s names I screw up.
— David S. is one of the nicest Unilocalers around. After Chef Marc cracked open the Grana Padano David S. made sure everyone had their share before grabbing his.
— Parma is amazing for inventive dishes if you’re not too picky. Forget about ordering a la carte. Just do the tasting and you’ll leave happy.
— Chef Marc will be opening up a new place where Nora’s Wine Bar used to be.
— Anything fried is delicious — especially squash blossoms and even sage and basil.
— I’m usually not a fan of uni, but in the risotto dish it was amazing!
— Cutting a pear with a spoon can be messy.
— Chef Marc is one of the most under rated chefs in the city.
— I will return.

What else can I say that everyone hasn’t already? Nothing, I agree with everyone! Food was amazing, Chef Marc was spectacular and it was great seeing and hanging with everyone.
Yes, I cannot wait for the new location to open. What a beautiful spot and did you hear… Chef Marc is planning on making his own gelato! Olive Oil gelato anyone! Me Please! Or any other seasonal flavor he dreams of I will try and probably love!
Ciao!

What I approached with some trepidation since I had never before put myself completely in the hands of a chef to serve me whatever he wished, and had talked finicky eater Diane into joining me to choose dishes off an unknown menu, turned into one of my best dining experiences ever. Chef Marc has now earned my trust to take me on other gustatory journeys stemming from his immense imagination, for I now know that he is my kind of chef: one who prepares fine but hearty fare rather than molecular gastronomic foam concoctions. The courses served up in Round Two were inventive and delicious, but filling at the same time. Trust in UYE host Nelson Q’s review for the soundest description of the food presented in this round. I will add my impressions of the courses and more below.

THE GRANA PADANO PRELUDE: CHEF MARC TAKES ON A CHEESE WHEEL
From start to finish, the Grana Padano disassembly was a Chef Marc production. Right after entering the dining room and selecting our seats, we were intrigued by the sight of the large unopened cheese wheel stationed before the deli counter with several stacked plates at its sides. Several of us quietly walked near it, inspecting the name and unique markings upon its crust, and wondering what the wonders within would taste like, but not daring to touch it. After we sat down, Chef Marc informed us that our 2-​year-​old, 85 lb. Grana Padano Cheese was originally created almost 1,000 years ago (by Cistercian monks of Chiaravalle Abbey located near Milan, Italy). To my surprise we also learned that the darker exterior layer was naturally formed of cheese – not wax.
Next, we stood near as Chef Marc approached the cheese wheel, and began scoring it in preparation for opening it up. We watched as he treated the massive wheel almost reverently, applying force where necessary to penetrate the interior but doing so in a controlled and gentle manner. It took about 5 minutes before the wheel was at last split open, and we saw the immense, yummy, off-​white cheesy goodness inside. Just a few minutes later we were able to enjoy the taste of this regal Grana Padano after Chef Marc used a cheese shaver to remove and plate large shavings from the lovely beast. My impressions of taste were a pleasant cheese that was slightly tangy but melt-​in-​your-​mouth smooth and tasty. I could have enjoyed much more of it, but was grateful for the few large shavings each of us was given, and felt honored just to get to sample some of this cheese valued at over $ 1,000 in its original form.
COURSE ONE: TEMPURA-​STYLE DEEP-​FRIED BASIL LEAF, SQUASH BLOSSOM, AND SAGE, WITH MARINARA SAUCE
The mild Marinara Sauce was extremely fresh and bursting with the flavor of tomato. The delicate tempura-​battered basil, squash blossom, and sage all tasted great dipped in this light sauce. And, Chef Marc passed out extra Grana Padano Cheese shavings while we enjoyed this course. Excellent all around!
COURSE TWO: PEA TENDRIL & FILET MIGNON SALAD
Here the disparate elements of pea tendrils, tender pieces of lean Filet Mignon, artichoke, roasted tomato, and Red Pepper Oil and White Truffle Oil when mixed together just burst with a mixture of flavors. This was a cool and refreshing launch into the next two hot courses. To think that Chef Marc dreamed of using pea tendril in a dish for us seems remarkable in itself. I wish I dreamed of food in my sleep!
COURSE THREE: VENICE-​STYLE SQUID INK RISOTTO WITH JUMBO SCALLOP AND SEA URCHIN ROE
This risotto looked like blackberry jam but tasted like fine risotto of a type I had never experienced before. The large scallop in the center was perfectly seared and tasted great. The yellow egg yolk from brown organic eggs melded all elements together well, and added just the right accent to this memorable assembly of ingredients. Unfortunately, only one uni was on my plate so I did not experience the full impact of this element of the dish.
COURSE FOUR: PORK TENDERLOIN MEDALLIONS PAN-​COOKED WITH CAULIFLOWER-​INFUSED MASHED POTATOES
My portion of Pork Tenderloin and Cauliflower-​Infused Mashed Potatoes was fairly small. Just my bad luck! What I was supplied, however, was all excellent. The pork was tender and savory, and the apples sweet. The gravy that was largely made of Chianti wine tasted like fine Brown Gravy – not like Chianti by the glass. And, the Cauliflower-​Infused Mashed Potatoes were smooth, creamy, and memorable.
COURSE FIVE: POACHED PEAR IN RED WINE SAUCE A LA MODE
The pear was harder than desired but still tasted very good mixed with the wine sauce and ice cream.
EXTRAS
Diane very much enjoyed her Veal Marsala, Oven Roasted Potatoes, and Chocolate Mousse Cake, as did I of the bites that I tried. The pan-​fried Branzino, too, was perfectly cooked and delicious.
Many thanks to Chef Marc, his staff, and hosts Nelson and Sylvia O. for a great dining adventure! Diane and I are ready for Round Three!

One of the best meals I’ve tasted in quite some time. Thank you to Chef Marc, the staff at Parma, and fellow Unilocaler Nelson Q. for making this event a memorable one. I love the passion and enthusiasm that chef Marc has for his food. Just his description of each dish gives you the inspiration to create your own dishes from farm fresh ingredients. He took us on a food journey through Italy from the cutting of the cheese, to the farms of Italy serving deep fried squash blossoms, basil and sage leaves, pea shoot leaves served as a simple salad, pork tenderloin over a cauliflower and mashed potato pure with a wine reduction, to coast of Italy serving seared scallop served over squid ink risotto with a uni sauce, This was meal experience that I will always remember. I look forward to round 3, 4, 5, 6, shoot I can go all 12 rounds with Chef as he is truly a champion in the world of food.

This 5-​course dinner was more like a feast. The portions were incredible and I left with a serious tummy ache. Not because the food wasn’t amazing, but more so I lack the ability to stop eating good food. The fat kid in me sees no limits.
To start off the meal, Chef Marc broke open a 2-​year old wheel of cheese. I believe he mentioned it weighed about 85 pounds. Its like catching a fish, killing it, then immediately making sushi – minus the fish killing, plus creamy delicious cheese. Store bought cheese will never look or taste the same ever again.
Different pieces of the meal were new to me. Chef used a lot of fresh ingredients from the Farmer’s Market that I’ve never tried before. I have a thing for sweet vegetables. And the pea tendrils Chef used in our salad course were enlightening. I’m hunting those bad boys down next Friday.
The squid ink rissotto with scallop and uni were the hit of the meal. As he was introducing this course, everyone’s eyes opened wider and stomach’s growled louder. Honestly, I have never eaten a better risotto. It was cooked perfectly and the velvety, rich ink peaked my interest and pleased my palette. The scallop and uni were superb. Is this on the usual menu? Because I need more of this dish in my life!
Bravo Chef Marc. Thank you for your fine food and the warm hospitality.

Awesome Food.
Awesome Company.
Awesome Chef.
Needless to say, awesome dinner event.
Chef Marc is so passionate about the food that he created for us to enjoy. He took us on a journey of bliss when he cut the cheese (the actual round block) and each of us grabbing a small plate of it.
1^st Course: He then introduced tempura battered: squash blossoms, large basil leaves, and sage, dipped in into marinara. The sage has an explosion of flavor.
2^nd Course: Pea shoots salad — Who would have thought to use fresh pea shoots as a salad? Chef Marc did… and wow, how the different components make such a memorable salad.
3^rd Course: the most popular dish of the night… the squid ink risotto and pan seared jumbo sea scallop with uni and organic egg yolk emulsion (copied from Nelson’s review). Wow, Chef Marc’s creativity was prominent. I have never seen or tasted anything like this. PERFECTION.
4^th Course: Pork tenderloin on mashed potatoes and cauliflower, with apples.
5^th Course: Braised pear in red wine sauce, accompanied with all natural vanilla icecream. The icecream was so delish. Chef Marc mentioned that he has plans to make his own gelato in the near future. I can’ wait until then.
Thank you Nelson for setting up such an amazing dinner event.
Thank you Chef and Parma staff for serving us delectable food.
Thank you Earl for treating me to this amazing dinner.
Thank you Unilocalers for an amazing time at this amazing dinner.

This was an absolute must go to after reading all the reviews plus hearing first hand from the Unilocalers that attended Round 1 with Chef Marc.
While all the courses were terrific, the SQUID INK RISOTTO AND A PAN SEARED JUMBO SEA SCALLOP WITH UNI AND ORGANIC EGG YOLK EMULSION (cut and pasted from Nelson’s own review with caps in tact) was the hands down, the greatest risotto I’ve ever had. I told my wife I would’ve been fine if they brought out another 2 plates of this for the remaining courses. It seriously rocked my world. I plan on calling days in advance to see when I could have this again. Check out some of the photos. Amazing!
Thanks to Nelson for setting this up and of course to Marc and his staff for taking care of the 25+ in attendance with a spectacular course dinner.

Can someone contact Food Network or Travel Channel and tell them Nelson needs his own camera crew for his UYE’s? «Steppin Out with Nelson Q.!» would be a hit! Sure, it won’t be as good as being at dinner with Nelson himself, but it would probably do a better job of relating what the entire experience is like. For now, the best you can do is read the review written by Nelson himself! From me, have some pictures:
Tempura Squash Blossom, Basil & Sage:
Pea Tendril Salad with Filet Mignon:
Squid Ink Risotto with Jumbo Sea Scallop and Uni:
Pork Tenderloin with Mashed Potatoes and Apples:
Poached Pear a la Mode:
Chef Marc’s Tasting menu is still one of my favorite dining experiences. Good enough that I’m currently planning a birthday dinner here for a friend. Well… it’s really more for me to experience this dinner again, but hey, it just sounds better to say it’s for a friends birthday :)

7 STARS!!! ROUND 3 AT THE NEW LOCATION NOW!!!1!11!

Planning an event of this magnitude must be draining. Nelson told us Chef has had many sleepless nights in preparation for our dinner and the quality showed in every dish he presented to us.
I had arrived early and grabbed the seat next to Sylvia and Nelson. No one was going to wedge their way in between me and my dibs today. As I checked in, I was crossed off of Nelson’s roll call. I was present. Fitting analogy since there were a few former and present educators in the room.
Again we were lucky enough to witness Chef break open another two year old wheel of cheese before dinner. This time the center was more creamy than the last dinner. It shows that the seasons can manipulate the outcome of the product very much. Although I was one of the last to sit down with my plate, I was probably the first to finish. It was too good to let sit there. By this point my hunger was building and I could not wait for our meal.
Luckily, the wait was not too long and we were greeted with a plate of marinara. That could not be it. I was ready to lick this plate clean, but I waited. Good thing because tempura style squash blossoms, sage, and basil came out as our appetizers. The sage was mentioned as many people’s favorite. At Chef Marc’s, it is hard to not enjoy the food. We were off to a good start.
Course Two: The pea sprout salad tossed in truffle oil on top of another infused oil with baby artichoke, roasted tomatoes, and filet mignon was a light offering with many fresh ingredients purchased at the farmer’s market.
Course Three: A perfectly grilled scallop sitting on a bed of squid ink risotto with fresh uni and farm fresh egg yolks. This was ambrosial. Decadent and rich separately, but that much better when consumed together.
Course Four: Pork tenderloin medallions served with mashed potatoes, cauliflower purée, presecco sauteed apples, and a wine sauce elicited many moans. The meat was tender, juicy, and played well with others. Tony T., Clint B., and I also split the fish dish. I forget the name of the fish, but it was cooked to perfection. The skin was grilled crispy. It must have been a whole fish because it easily made it’s way around the table. Served with potatoes and fava beans, it was a lighter dish compared to the pork. Both were superb.
Course Five: Poached pear in a red wine sauce served with vanilla ice cream. The pear was difficult to eat, but tasted phenomenal with the red wine sauce. I practically lifted my bowl to clean it.
As I waddled out of the restaurant, I was full and felt blessed to be surrounded by so many wonderful people. Although I mainly socialized with a small selection of individuals, I know that I would have felt comfortable with any of the other guests tonight. Thanks to our hosts for a night of meticulous planning, full bellies, and great company.

I must confess. I’m no pro when it comes to food knowledge, wine knowledge, or any knowledge of any UYE events like this one. This event truly blew me away. I can’t even properly describe how wonderful this experience was. When an experience can move you, and all you can think about is what you ate, then you know this is a valuable experience worth remembering.
Thankfully I was able to grab a seat with a fun bunch! Our conversations carried on from placing bets on a boxing match between me and Regina P to Steve W’s Schyups and Schyoups (if I even spelled that right.) Best part of the night was of course the food! The food! Oh… the food… my biggest regret was not taking the wine pairing option. Word of advice: you will enjoy a full experience when you opt for the wine pairing. I could smell the wine, and even smelling the wine made me feel like it would pair well with our dishes.
Chef Marc is just so passionate about what he cooks, and how he cooks it. I love that he puts so much heart into the dishes he makes. What makes it so special is that you can taste a part of his passion in the food, and if you’ve never been to Italy, you will surely taste it in his dishes…
What a great start to the event as I got to see Chef Marc open up a two year old block of cheese! No ordinary block of cheese… a man who can cut a block of cheese is a man indeed! As he sliced away to get to that nice perfect center, he schooled us a bit on some serious cheese knowledge. Oh. I love cheese, and this cheese was creamy, and nicely aged.
I tried the breaded sage and basil on marinara sauce. I loved the basil, and the taste was so light and appetizing! Mmmm…
The pea sprout salad with baby artichoke and roasted tomato was delish! It had a little beef in it. A light tasting salad with a nice flavorful truffle oil.
The risotto… oh the risotto!!! It was amazing… I am still thinking about it right now. I’m not a fan of urchin, and surely wasn’t a big fan of turning my mouth black from the squid ink, but I just had to try it. It was amazing… I got quiet all of a sudden as I savored the flavors. A perfect dish! It was so soft, and tasteful! I loved the scallops and the Uni which went so nicely with the squid ink. I love you risotto with squid ink, scallop, and sea urchin.
Pork tenderloins were fabulous. The sauteed apples were such a perfect pair with the port tenderloin. Great part is is Chef Marc talked about how people would infuse the apples into the pork for flavor. Yay apples and pork!!!
Poached pear was amazing! Such a nicely presented dessert! It was accompanied by a nice scoop of vanilla ice cream and floated on a bowl full of red wine sauce. Amazing.
The end. Can’t wait for round three! PLEASE!

Words can give you some sort of idea, but being present, and phisically there in the moment is the ULTIMATE! Hosting this event for the second time, alot of anticipation and excitement (thankfully not too much nerves!) built up from rave reviews of our last outing, and yet again Chef Marc and Team Parma most definitely delivered on all aspects, even to diners in our party with allergies and dietary restrictions. We nearly tripled in attendance this time, and 30 hungry diners were ready to have their tastebuds tantilized. Servers Jason and Amber never skipped a beat, keeping water glasses full, wines poured, dishes cleared and even split checks with no problems.
Chef Marc began with the Grana Padano presentation as we all gathered around to witness the splitting of the 85-​pound wheel. It was an awesome treat for all, including the other half of the dining room. Everyone got to have their own little tasting plate to enjoy, and this was a great way to awaken the senses with the buttery, nutty goodness.
The cheese this time also had a slightly softer, creamier texture.
Our dinner was up next, and Chef Marc had mentioned he had sleepless nights full of ideas and visions of menu items for us to enjoy, and we were treated to the folowing:
**First Course**
TEMPURA MEDLEY OF SQUASH BLOSSOM, BASIL AND SAGE
Plates of the best Marinara sauce in town were placed in front of each diner, and Chef Marc and Server Jason bombarded us with these crispy fried delights with each one having its own distinct flavor. Another interesting note is that the Parma kitchen is NOT equipped with a deep fryer, so Chef Marc went out to purchase portable ones in order to make this course happen. Talk about going out of your way! A 2010 Vermintino from Castello Cole Massari paired well with my appetizer course.
**Second Course**
SALAD OF PEA TENDRILS, SHAVED FILET MIGNON, BABY ARTICHOKE AND OVEN ROASTED TOMATO WITH A WHITE TRUFFLE DRESSING AND RED PEPPER OIL
Totally spring flavors with the sweet pea goodness of the tendrils fresh from the farmers market, combined with the artichokes, SWEET roasted tomato, and nice meatiness of the filet mignon. A deliciously light course which was enjoyed with a 2009 Pinot Noir from Mac Murray Ranch in Sonoma, California.
**Third Course**
SQUID INK RISOTTO AND A PAN SEARED JUMBO SEA SCALLOP WITH UNI AND ORGANIC EGG YOLK EMULSION
Easily the diners’ favorite of the evening, another one of Chef Marc’s dishes that he dreamed up during one of his many sleepless nights planning this dinner menu. Making its first ever debut touching the regions of Sicily and Venice, creamy squid ink risotto provided a perfect canvas for the spot on, VERY SWEET scallop and the heavenly emulsion made from uni (sea urchin roe) organic egg yolks, clam juice, lemon juice, and sea salt. So addictingly good, I didn’t want this one to end, savoring each and every bite as slowly as I could, while everyone else scarfed theirs down and even forgetting in the process what kind of pinot grigio went with the seafood course! IT WAS THAT FRICKIN’ GOOD AND WILL HAVE DINERS RAVING ABOUT IT UNTIL OUR NEXT OUTING!
**Fourth Course**
BECKER LANE FARMS PORK TENDERLOIN WITH A CAULIFLOWER-​POTATO MASH AND PROSECCO APPLES
Chef Marc went back to Tuscany on our meat course with a simple approach showcasing the beautiful corn-​fed Berkshire Pork Tenderloin from Becker Lane Organic Farms in Iowa first pan searing the tenderloins, then braising them in chanti wine to a perfect pink medium rare, serving them atop a creamy cauliflower-​potato mash and sweet red apples that were cooked in prosecco wine. A 2009 «super Tuscan» blend (Cabernet and Sangiovese) from Colosi went very well with my entrée.
CRISPY SKIN BRANZINO WITH OVEN ROASTED POTATOES AND FAVA BEANS
This was the Pescetarian course offering when 2 pescetarians no showed, Tony T. paid a little extra and was even generous to share the love… crispy fatty, and OH SO GOOD!
**Fifth Course**
RED WINE POACHED BOSC PEAR A LA MODE
Poached al dente in red wine and spices, the warm pear was nice and firm without being too rock solid or mushy and the contrast of the cold creamy vanilla gelato created a good end to our meal. The poaching liquid was a nice added bonus as well and had everyone feeling warm and happy. As if I needed more wine, the sparkling moscato from Astoria made another appearance and added a nice sweet ending.
Well, all good things must come to an end, but I’m so looking forward to our next outing possibly in July, and possibly at Chef Marc’s other future spot where Nora’s Wine Bar once was. Thanks again for those who attended and contributed to another successful event in the «Steppin’ Out» series, and a great big thank you to Chef Marc, Jason, Amber, and the rest of Team Parma who we look forward to dining with again, and again, and again… ALOHA!!!
Unilocal 365 CHALLENGE-(212/365) «At The Chef’s Table, Round 2»