Harry's Chef Pop-Up 26!
Harry's Welcomes Matt Molina
November 4, 2014
Sculaccione Tequila Blanco, Campari, Grapefruit, Angostura Bitters
Prosciutto Wrapped Grissini with Truffle Butter
Fried Squash Blossoms with Ricotta
Crispy Pig's Trotters with Mustard
Pizzette with White Anchovy, Tomato & Red Fresno Chilies
Roasted Carrots with ceci & cumin vinaigrette
Orechiette with fennel sausage & Swiss chard
Celery Root Cappellacci with Chanterelles
Rib Eye Bistecca al Forno with Aceto Balsamico
Rucola, Piave & Funghi
Fagioli alla Castelluciana
Butterscotch Budino with Maldon Sea Salt & Rosemary Pine Nut Biscotti
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, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, Mike Lata, Matt McCallister, and Tony Mantuano, Michael is thrilled to welcome Matt Molina to Harry's for Mozza Pizzeria on Tuesday, November 4 at 7PM!
A graduate of the Los Angeles Culinary Institute, Matt began his career at Campanile in Los Angeles. After 6 years at Campanile under the tutelage of Nancy Silverton, Matt went on to train at Del Posto in New York City in preparation for his role as Executive Chef of Pizzeria Mozza and Osteria Mozza. As Executive Chef at Pizzeria Mozza & Osteria Mozza , Matt has received three stars by S. Irene Virbila, the Los Angeles Times food critic, for both restaurants. In 2008, Matt was nominated for "Rising Star Chef" & "Best New Restaurant" in Osteria Mozza by the James Beard Foundation and later went on to receive the accolade for "Best Chef Pacific" in 2012. Most recently he co-authored, with Nancy Silverton and Carolynn Carreno, The Mozza Cookbook: Recipes From Los Angeles's Favorite Italian Restaurant and Pizzeria (Knopf, 2011).
You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you've got a welcome cocktail in hand with hors d'oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special Matt co-authored with Nancy Silverton and Carolynn Carreno, too -- The Mozza Cookbook: Recipes From Los Angeles's Favorite Italian Restaurant and Pizzeria (Knopf, 2011). All that and tax and gratuity are included in the ticket price of $150.
Harry's Pizzeria (View)
3918 North Miami Avenue
Miami, FL 33127
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|