THE EYE

Ciao, Baby!

Luca Misciasci and Caron Streibich
seafood lasagna with scallops, shrimp, bechamel and fresh mozzarella topped with a mushroom, white wine and mascarpone sauce
Mary Ann Rybak, Caron Streibich, Mike Field and Mark Ballinger
Kat Barnes and Liz Hulbert
Tiramisu
Linda Ballinger, Duerte, Ryan Miller and Jess Canonice
Kevin Anderson and Sharmila Chitnis
watermelon napoleon with layers of melon, arugula, feta and balsamic drizzle
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Twenty eager guests feasted upon five courses at Ciao Bistro in the heart of historic downtown Fernandina Beach at Folio Weekly's Bite Club dinner on May 19. Host Caron Streibich introduced owner Luca Misciasci, who first presented a delightfully thin tomato, mozzarella and basil pizza perfect for sharing among tablemates. Then a colorful, artfully stacked watermelon napoleon with layers of juicy melon, arugula, feta and balsamic drizzle arrived tableside. It was followed by a square of fresh mozzarella, fried and served atop a pesto aioli. The star of the evening was the scallop-and-shrimp-studded seafood lasagna with rich bechamel and fresh mozzarella topped with a mushroom, white wine and mascarpone sauce. A light tiramisu hit the spot for dessert and a heavy pour of red wine washed down the meal.

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