Sporkmade

By: Amanda Narcisi

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As the first bite of Campanelle was savored around the table you could hear the mumbles of yum and moans of foodie enjoyment. These sound echoed through Spork during the Sporkmade dinner a thousand times over. Chef Christian Frangiadis took us on journey of how he has made the pasta by hand and how each dish was special.

We started with Campanelle, it was with Huitacoche, Caramelized Onions and Feta Cheese. It was paired with Moutardier Brut Champagne.

The second dish was Tagliatelle with sauce Bolognese and Grana Padano. The wine pairing was Chateau Parazols Minervois.

The third course was Smoked Squid Ink Fusilli with Octopus, Chorizo, Asparagus, Oven Roasted Tomatoes and Lobster. Wine pairing was Moreau et Fils Chablis.

The final course was was Smoked Brisket Ravioli with Kale, Carrot, Chive Oil, and Espresso-Tomato Sauce. The wine pairing Vina Hispana Priorat.

The dessert course was a Wedding Cookie Table. There was an assortment of cookies that actually served on a table. It was paired with a glass of milk that was authentic from a cow.

Each dish was made with homemade pasta and was flavorful and light. The favorite around was the Smoked Brisket which they purchased a smoker for the restaurant last year. Each dish was met with delight from each guest commenting on how full the flavor was.

The ticket to the event was pre-sold for $75 including the wine. Cocktails were not included, but a full bar was available.

Spork is looking to have more events in the future. Check them out at 5430 Penn Ave in the Garfield section of the city. Follow them on Facebook, Twitter and Instagram. Cheers!