Roman food is a fundamental part of Italian cuisine, one often overlooked. Although simple and humble, classic Roman food is full of flavor, seasonal and bursting with powerful ingredients. Rome is known for it’s casual, affordable dining in trattorias or osterias, as well right off the streets or in local mercados. However, Roman street food is much more than pizza. In this seminar, Chef Greg Baker will lead you through the essential pillars of Roman street food, with a modern spin, taking you out of the theatre and onto the streets of Rome.
Pizza al Taglio
The Art of a Proper Panino
Supli – fried risotto fritters
Carcioffi alla Giuda – fried baby artichokes
Banfi San Angelo Pinot Grigio
Cesari Mara Ripasso
Chef Greg Baker is a chef, restaurateur, food writer, and hospitality consultant. With over 35 years of experience in the restaurant industry, he is the former owner and chef of the popular Tampa restaurants The Refinery and Fodder & Shine. His success and vision at these restaurants garnered him 6 James Beard Award nominations in both the Best New Restaurant and Best Chef, South categories. Greg currently works as the founding and managing member of Chef Greg Baker Group (CGBG), a full-service restaurant and hospitality consulting agency in Tampa, FL. His writing has been featured in such publications as Food & Wine magazine and Food Republic. With this break from daily restaurant operations, he enjoys his time with his wife, Michelle, 2 dogs, and 2 cats.
Please note that due to the theatre setting and the nature of these immersive events, social distancing will not be possible. All attendees will be required to wear masks until seated.
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