Another round of MANGIA! with Chef Marc in the Steppin' Out series (Round 5), another great Italian food-inspired meal at Chef Marc's now expanded rustic Parma by Chef Marc ristorante.\n\nFIRST COURSE: As a first course, those partaking of Chef Marc's fine Chef's Table presentation were treated to a Deconstructed Caprese Salad with Buffalo Mozzarella and Tomato Pulp that had been freed of all acid, plated atop first-rate 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 Naples.\n\nSECOND COURSE: For a second course, we were presented with two very large platters of New York Style Hot Antipasto for every 3 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 deep-fried; 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 refined!\n\nAlso complementing this dish was excellent cheese-topped 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 it.\n\nTHIRD 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 others.\n\nFOURTH COURSE: As a main course, set down before us was a bowl of rich, delicious, and fork-tender Slow-braised Neapolitan Veal Cheek, along with German-style 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 well-prepared Osso Buco.  And, Chef Marc confirmed that this entree did actually come from the cheeks of young calves.  \n\nFIFTH 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 honey-soaked 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 foodie's delight. \n\nThroughout 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 better.\n\nMost of our group of about 17 diners experienced the Chef's 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 day.\n\nNelson 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!