LE CREUSET GUEST CHEF SERIES PRESENTS
Cooking Demonstration and Tasting with Chef Mario Carbone of Carbone, New York, NY
Managing Partner, Major Food Group, New York, NY
Thursday, September 29h, 2016
6:00pm - 8:00 pm
$40 - includes cooking demo, informal tastings and wine
Must Purchase Tickets in Advance, Limited Availability, Must be 21 to attend
At fifteen years old Mario was cooking fried calamari and red sauce in neighborhood restaurants in Queens rather than foie gras and caviar in Manhattan. This humble start to his culinary career seems to fit him just fine. After two years of working weekends and summers in local eateries, Mario attended The Culinary Institute of America in Hyde Park, New York. He did his apprenticeship at Babbo, and following his graduation from CIA Mario returned to Batali & Bastianich to join the opening team at Lupa Osteria Romana in Greenwich Village. He joined a crew that was led by Mark Ladner as head chef. Chef Ladner would prove to be one of the most influential people in Mario's career for the next decade. It would only take one year before a young, anxious, cook would look for more and leave Lupa.
Italy was calling, and at twenty-two years old, Mario went to work at a small family run restaurant on the western coast of Tuscany called La Dogana. It was here Mario would learn to understand and appreciate the history and culture of Italians and their food.
In 2009, with partner Rich Torrisi, he opened a deli on Mulberry Street called Torrisi Italian Specialties where they served their own take on classic Italian-American sandwiches. The deli quickly evolved and began serving an innovative prix fixe dinner in the evenings. Torrisi Italian Specialties received two stars from The New York Times and was nominated by the James Beard Foundation as one of the Best New Restaurants in America.
In 2010, he and partner Rich Torrisi, teamed up with Jeff Zalaznick, a fellow restaurant visionary who shared their passion. They formed a restaurant group, called Major Food Group (MFG), and have not looked back.
Since then, they have spun off the initial Torrisi Italian Specialties deli concept into it's own restaurant called Parm. Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. Upon opening, Parm received two stars from The New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. Since opening Parm in 2011, MFG has opened an outpost of Parm in Yankee Stadium, on the Upper West Side and, most recently, in Battery Park.
After opening the first Parm on Mulberry Street, they closed and renovated Torrisi Italian Specialties, and reopened it as a boutique tasting room, focusing on a nine-course chef's tasting menu. The restaurant takes its cues from Italian-American heritage, but draws inspiration from every corner of New York City. Amongst many accolades, in 2011, it was ranked the #1 Italian restaurant in New York by New York Magazine
Major Food then set their sights on another ambitious venture: resurrecting Italian-American fine dining. In March 2013, they opened Carbone, an homage to the great Italian-American fine dining establishments of mid-century New York in the historic Rocco's Restaurant space on Thompson Street. Upon opening, Carbone received a dazzling five out five stars from Time Out New York and four and a half stars from Bloomberg, was nominated as Best New Restaurant in America by the James Beard Foundation, and its greatest honor, three stars from The New York Times.
In addition to the restaurants' numerous accolades, Mario has been awarded Best New Chef in America by Food & Wine Magazine and nominated for several James Beard Awards. Mario currently lives in the Tribeca.