What happens when you combine a world class chef with one of the most prestigious culinary hotspots in Manhattan? You get Iron Chef Marc Forgione and Manzo, located inside the world famous vibrant Italian marketplace Eataly. The butcher-themed restaurant just announced they will be kicking off a chef collaboration series that will take place over the next six months. For the month of November, it’s Marc’s turn.
Manzo at Eataly and Chef Adam Hill will partner with one NYC-based chef each month for six months, to create an exclusive dish that will incorporate fresh ingredients from specific local producers that Manzo already works with. The special dish will then remain on the menu for the month’s duration at Manzo within Eataly Flatiron. Producers include Norwich Meadows Farm, Channing Daughters, Raven & Boar, Invincible Summer Farms, and La Quercia. Additionally, a percentage of the proceeds made from the dish will go to the charity of the guest chef’s choice.
We were treated to a dinner that featured the dishes that Adam and Marc prepared, and suffice to say, they were nothing short of absolutely delicious. Marc prepared a Prime Rib Carpaccio with Norwich Meadows Farms Squash, that was superbly amazing. There’s a reason why Marc is at the caliber that he is, and this dish proves that and then some. The charity of his choice is City Harvest, where a portion of the proceeds from this dish will go to them.
Following Chef Forgione, Manzo will feature dishes from Michael White of Altamarea Group, Junghyun Park of Atoboy, Daniel Boulud and Travis Swikard of Boulud Sud, Tim and Nancy Cushman of Covina, and Janine Booth of Root & Bone. Each dish will be announced on the 1st of the month and each month the guest chef will make a special appearance for one night only at Manzo Eataly to cook and serve their creation. Manzo will honor the special price and donation margin for the one night only dinner each month.