text: Another round of MANGIA with Chef Marc in the Steppin Out series Round another great Italian foodinspired meal at Chef Marcs now expanded rustic Parma by Chef Marc ristorantennFIRST COURSE As a first course those partaking of Chef Marcs fine Chefs Table presentation were treated to a Deconstructed Caprese Salad with Buffalo Mozzarella and Tomato Pulp that had been freed of all acid plated atop firstrate Balsamic Vinegar Green flecks that tasted like faint Pesto were also on the plate This concoction was very tasty including the best Buffalo Mozzarella I have experienced to date Chef Marc imparted that this cheese was derived from water buffalo cow inhabiting the environs of NaplesnnSECOND COURSE For a second course we were presented with two very large platters of New York Style Hot Antipasto for every diners so that try as we might some of this delectable food was left behind We got to sample Eggplant rolled up like a burrito or Chinese Eggroll but not deepfried lovely Clams filled with Oregano Parsley and Bread Crumbs to become Clam Oreganata naked Calamari Mussels filled with Artichoke Hearts and some Green Peppers and cut mushrooms spread throughout the hot platters like accent marks unifying all elements of this sumptuous and quite filling appetizer Would that Western Style Antipasto plates were this tasty and refinednnAlso complementing this dish was excellent cheesetopped and crusty bread and butter But alas Chef Marc directed his servers to remove the bread soon after the repast began lest we fill up too much on itnnTHIRD COURSE For the next course we were treated to a very hot and nuanced Spinach Walnut Risotto with flakes of Mascarpone Cheese circling round the rim of the bowl This rich offering was quite flavorful without any single component overpowering the othersnnFOURTH COURSE As a main course set down before us was a bowl of rich delicious and forktender Slowbraised Neapolitan Veal Cheek along with Germanstyle Red Cabbage made with Brown Sugar and Red Wine Vinegar and subtly flavored Polenta The star of this assemblage was the Veal Cheek which tasted much like wellprepared Osso Buco And Chef Marc confirmed that this entree did actually come from the cheeks of young calves nnFIFTH COURSE As a fifth and final course we were treated to a dessert plate with slices of Green Apple honey in a small pouring bowl Blueberries and somewhat springy planks of solid Parmesan Cheese that Chef Marc referred to as diving boards These elements were to be assembled and joined together according to our personal whims I found that dabs of honey acted like glue when Blueberries were pressed into them on top of a plank of cheese and the conglomeration was further sweetened by adding a honeysoaked slice of apple into the mouth when chewing This sweet and cheesy dish was my least favorite course but I appreciated the simplicity and inventiveness of the dish Everything else I thought was both creative and a foodies delight nnThroughout the meal Chef Marc or one of his assistants provided a running commentary of each course just before it was served and patiently answered all diners questions This added to the enjoyment of the experience although in previous MANGIA rounds Chef Marc did all the narration himself which I liked betternnMost of our group of about diners experienced the Chefs Table some with wine pairings but a few like Diane ordered ala carte And she was quite pleased with the two quite large and lean scallops of Veal Parmesan Alfredo and Penne Alfredo with which she was presented Half of the order served as a fine lunch the next daynnNelson and Sylvia Q presented all diners with a vial of sand from different beaches in Hawaii and did another great job in organizing this event Props to them for hosting and to Chef Marc and his staff for preparing and serving yet another outstanding MANGIA dining extravaganza