Pop-Up Dinner Series with Rob Marzinsky

Chef Rob Marzinksy, formerly of Fitler Dining Room is hosting a dinner series upstairs at Barbuzzo before jetting off for stages in Bangkok, Singapore and Australia. Marzinksy’s “Uncut Dinner Sessions” will happen upstairs at Barbuzzo, February 25th – 27th. There will be two seatings each night and the five-course prix-fixe menu will be $65 per person with an optional $40 cocktail pairing.

Marzinsky will be joined by his good friend Ian Chapin who in addition to being a restaurant designer and fabricator, is described by Marzinsky as “veritable music encyclopedia.” Chapin will compose an eclectic mix of songs to play for guests, ranging from Born to Run-era Bruce Springsteen to Stax’s Otis Redding recordings.

Steva Casey will handle the drink program. Casey runs Swingshift, a pop-up dinner program in Birmingham, Alabama.

Marzinsky asked several of his industry friends  from his time at Stateside and Pub & Kitchen to help him out. So don’t be surprised to see the likes of Jonathan Adams, Sean Murphy and Jae Hee Cho working the line.

Seats are limited and reservations can be made by emailing tapesdemo@gmail.com.

DemoTapes Menu
(All courses will be served family-style to be shared)

Soundcheck (Snacks)
“Lobster Roll”- lobster roe gougére, shrimp salad

Celery Root – black walnut, Birchrun Blue, apple butter

Fried Oyster – chicken salad, Rick Nichols’ pepper hash

Crispy Parsnip – “escargot butter”, parsley, black garlic

Cocktail: Spending Warm Summer Days Indoors
(house-made rose vermouth, brandy and rosemary Demarara syrup)

Track 1 (First Course)
Pierogi – “Soupe à L’oignon” – caramelized onions, raclette, onion and soy broth

Track 2 (Second Course)
Albacore Tuna with fried broccoli, tonnato sauce, peanut and celery leaf
and
Warm Day Boat Scallops with browned butter, celery root and apple rémoulade, sea urchin and jalapeño

Cocktail: Let the Broken-hearted Love Again (Sherry Darlin’)
(Bowmore scotch, sherry, Cynar and Byrrh)

Track 3 (Third Course)
Roasted Sunchokes with glazed La Ratte potatoes, chive, smoked trout roe, potato skins and sunchoke chips
and
Fried Buttermilk Chicken with liver mousse, pickled carrot and mushrooms, sesame, buttermilk biscuit, jalapeño vinaigrette

Track 4 (Main)
“Curry” – massaman Thai curry with North Carolina Shrimp, sweet potato, lemongrass, served with Carolina Gold Rice, and cabbage “som thum thai”

Cocktail: A Jumped Up Pantry Boy
(pisco, lemon carrot/turmeric shrub, Galliano, sparkling wine and Peychaud’s)

Outro (Dessert)
Vietnamese Coffee-bitter coffee pots de crème with soymilk dulce de leche and Carolina Gold Rice Pudding