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Quality Clam Pizzeria
Harry's Pizzeria
Miami, FL
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Quality Clam Pizzeria
Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother's kitchen and honed in a range of America's top restaurants, Joey brings a lifelong affinity for Mediterranean cuisine to every dish he creates.  

Stemming from his passion and conviction forged into the beloved West Village gem, The Little Owl, the soon-to-open Quality Clam is the second in his partnership with chef Mikey Price of Market Table,  a new restaurant combining their philosophies on neighborhood dining with a focus on the balance between fun, unpretentious service, interesting and unique use of space and the adoration of one of chefs' favorite ingredients -- the clam. This jewel box of a restaurant is not meant to be considered a "clam shack" nor a "fine dining establishment", rather a neighborhood staple that simply feels right and creates the crave, with south-facing windows allowing waves of natural light into the space and softness of the mother of pearl for a comfy experience.

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, and Bill Telepan, Michael invites Joey Campanaro to take over Harry's Pizzeria on Tuesday, April 23 at 7:00 p.m.

welcome
rum swizzle
bitters, orange juice and rum, shaken with crushed ice and mint

passed
cherrystone stuffies  trinity, chorizo, spring onions
clam chowder arancini  green garlic salsa verde
cockle dip  zesty potato chips
razor clam pizza  chili, lemon, oregano

1st
snapper crudo  rhubarb, fresh hearts of palm, pistachio pesto

2nd
crispy clams  grilled baby romaine a la ceasar, boquerones
JB's spaghetti with a salad on top  spicy florida rock shrimp, arugula, lemon

3rd
pan roasted yellow jack  crispy sweet pea risotto, maitake, carrot emulsion, soft herbs

dessert
crème fraiche panna cotta  local peaches, black pepper shortbread cookies

to drink
Argyle, Blanc de Blancs, Knudsen Vineyard, Willamette Valley
Andre-Michel Bregeon, Muscadet-Sevre-et-Maine, Loire Valley
Lioco, Carignan Rose, Mendocino County
Trisaetum, Pinot Noir, Trisae, Willamette Valley

Seating is first come, first served for this sweet and savory family-style meal!  Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvre, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and Wine Director Eric Larkee and our tap beers including Michael's Genuine Home Brew at your disposal. Go home with a special gift from Joey, too. All that and tax and gratuity are included in the ticket price of $150.

To recap the drill... Harry's chef pop-up dinners occur about once a month, each time with a new chef in Harry's kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Seating is first come first served. Menu is subject to change and doors open at 7:00 p.m. sharp. Tickets are exclusively sold online for the pop-up series through www.harryspizzeria.com/fun!

As a dishwasher at a seasonal restaurant on the Jersey Shore, Joey was instantly hooked by the fraternal, energetic nature of restaurant life. While majoring in restaurant management at Penn State, Joey spent an inspiring semester in Italy, studying early Etruscan architecture and culture and exploring the bounty of the country's simple and deeply satisfying food. A few years later Joey traveled to France, where he studied winemaking and further developed his skills with Mediterranean cuisine.

When he returned home, Joey began to cook the pure, uncomplicated flavors he'd learned to use while in Europe. His pursuit took him to restaurants in Philadelphia, Los Angeles and New York, where he worked alongside esteemed chefs Neil Murphy, Joachim Splichal, Jimmy Bradley and Jonathan Waxman. While in Los Angeles, Joey was also chef de cuisine of Universal Studio's Executive Dining Room and the proprietor of his own Hollywood-based catering company.

In 2001, Joey moved back to New York to open The Harrison in Tribeca. As executive chef, Joey's devotion to the kitchen won the hearts of New York diners and, in December 2001, a two-star review from The New York Times. In 2004, Joey became the executive chef of an Italian restaurant in Tribeca called Pace. After Pace, Joey re-opened his catering business, Blackfoot Consulting, and set out to open the restaurant he had always dreamed of opening  The Little Owl, which has since received wide acclaim from critics and guests alike, including a two-star review from The New York Times, appearances on everything from Iron Chef America to the Today Show and the Martha Stewart Show, and a continued buzz as one of New York's most exciting restaurants.

Even with the success of The Little Owl (and its sister restaurant Market Table at which Joey is partners with chef and owner Mike Price), Joey continues to cater and consult for some of the biggest names in the country, including Martha Stewart, Mike Piazza, NBC Universal, Conde Nast Publishing and TOD's. His enthusiasm, professionalism, and, of course, his cooking make him a one of the most sought after food personalities in New York. In the spring of 2010, Joey opened Kenmare in New York's Nolita neighborhood with hospitality veterans Nur Khan, Paul Sevigny and Lou Ceruzzi. In late fall 2010; he opened the Village Belle with his brother Lou in their hometown of Philadelphia.

Joey cooks the food he loves, focusing on the freshest seasonal ingredients combined with the bold, rich flavors of the Mediterranean and a few tricks he learned from his grandmother.

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Harry's Pizzeria (View)
3918 North Miami Avenue
Miami, FL 33127
United States


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