Chef Andres Avayú of Fort Lauderdale’s premier spot for exquisite Italian-influenced cuisine, Piccolo Ristorante, is hosting a Thanksgiving-themed wine dinner with Opici Wines on Thursday, November 16, 2017 at 6:30 p.m. The delectable, four-course menu, priced at $75 per person, excluding tax and gratuities, is an ode to Avayú’s favorite Thanksgiving flavors and dishes with influences from his Chilean upbringing, as well as innovative, modern-Italian twists, from his true scratch kitchen.
“I wanted to create a menu that reminds us all of the amazingly comforting, home-cooked flavors of Thanksgiving, but that also has refined, fine-dining elements,” explains Avayú. “This is basically my dream Thanksgiving dinner, and I hope the guests find it to be theirs as well.”
Dreams are sure to come true for wine and food aficionados, and just about anyone with a palate. Making absolutely everything from scratch, Avayú will serve a line-up that includes a creamy, sweet and savory Sweet Potato Agnolotti with charred Brussels sprouts, paired with a crisp Domaine Eden Chardonnay; followed by chef’s Italian take on a traditional Chilean Pastel de Papa – a baked casserole of seasoned ground beef, veal and pork with smoked provolone and aged parmigiana Reggiano, between two layers of velvety mashed potatoes – and aptly paired with Luiano Chianti Classico Reserva; third is a cravable Duck Confit Pot Pie – three-day duck confit, seasoned, braised, shredded, mixed with hearty veggies, and stuffed into a rich and flaky crust, complemented with a bold Jamieson Ranch Cabernet Sauvignon. Lastly, guests will complete their meal with a light and tangy Cranberry Panna Cotta, made to be reminiscent of homemade cranberry sauce with the dish’s refreshing orange sherbet.
The four-year-old, family-owned Piccolo Ristorante, meaning ‘little restaurant’ in Italian, is the epitome of a hidden gem tucked away in a strip mall in Fort Lauderdale. Frequented by loyal, in-the-know locals and visitors, the restaurant is lauded for its intimate romantic feel, outstanding service and mostly, it’s exquisite modern Italian-influenced cuisine.
Referred to by some as the best chef no one talks about, Chef/Owner Andres Avayú possesses an undying culinary passion, immense creativity and relentless integrity for the quality and process of creating haute cuisine. Born in Santiago, Chile and raised in South Florida, Avayú has always had a love for the arts and a strong work ethic, pulling long shifts in restaurants since he was a teen. He went on to earn a Bachelor of Fine Arts degree from Miami International University of Art and Design, as well as a degree in the Culinary Arts from Johnson and Wales University. His introduction to cooking Italian food came from many years under Chef Mennen Tekeli at Prezzo’s in Aventura as well as Pa DeGennaro’s in Fort Lauderdale, where he perfected French cooking techniques and the use of Mediterranean spices. A later stint, under James Beard Award-Winning Chef Allen Susser at his long-loved Chef Allen’s, offered the chance to elevate his skill set and truly appreciate the art of creating fine-food. He later moved on to be Sous Chef at Trattoria Il Migliore in Aventura, where he assisted in menu development and creation of daily specials. Avayú’s culinary philosophy and passion reflects in his personal life as an avid scuba diver and his unyielding belief in marine conservation and preservation. His dishes are sourced with the finest in regional and local produce and all seafood is sourced from responsible fisheries.
Piccolo Ristorante’s Thanksgiving-themed Wine Dinner, priced at $75 per person excluding tax and gratuities, will take place Thursday, November 16, 2016 at 6:30 p.m. Reservations, which must be made by Wednesday, November 15, require a credit card to hold, and can be made by calling 954.776.8066. The regular, a la carte menu will not be served.
Piccolo Ristorante, located 2826 E Commercial Blvd, Fort Lauderdale, is open Tuesday through Saturday, from 5 p.m. – 10 p.m. Telephone: 954.776.8066.
954.776.8066
Information provided by Ali Jeffries
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