The crowd went wild with enthusiasm last night but it wasn’t for a comic, singer, or actor. It was for the new Executive Chef Massimo Carbone who wowed the Friars Club’s special invited audience of friends and family with his culinary creativity. There certainly weren’t any laughs for the Maryland Crabcakes, Apulia Burrata, Yellowfin Tuna Tartare, Bufala Mozzarella Bocconcini, Grilled Portuguese Octopus, Fried Baby Artichoke Hearts, Baby Kale, Italian Escarole, and Heirloom grape Tomato ….and that was the first act. Next came the “middle course” of Carnaroli Risotto with Porcini Mushrooms & Black truffles which was just the teaser for the Main Course served family style consisting of Grilled Swordfish, Seared Faroe Island Salmon, Roasted Chilean Seabass, Braised Beef Short rib, Grilled Colorado Lamb Chops, and Slices Rib-Eye Steak with sides of Potato Rosti, Seasonal Ratatoulille, Smashed Caulifolower, and Sautéed Broccoli Rabe. Massimo’s friend Chef David Burke stopped in to offer happy dining to the Friars.
It wouldn’t be a Friars evening without laughs and by dessert time which featured “Midnight Kiss” Crunchy hazelnut bar, almond bisquit, Valhrona chocolate mousse, and creme anglaise comics Gilbert Gottfried , Steven Scott, & Dave Attell stopped in for a taste and offered some remarks that have to stay in the Friars. Chef Carbone did take the microphone, but it was to introduce the food and the Chef de Cuisine, Anatacio Gonzalez and Executive Pastry Chef, Gianluca Cappuccio.
It’s all about being with friends and being entertained at the Friars Club and the entertainment starts with the new menu. Not to worry, Chef Massimo Carbone makes a great Matzah Ball Soup.