Secco will be hosting an Sicilian Wine Dinner featuring Mel Sisaithong from Williams Corner Wine on Tuesday, December 11th 6:30-9PM. $65 per person-includes wine pairings, excludes tax & gratuity. Though his actual ethnic makeup maybe Lithuanian, English and German, when it comes to his culinary roots, Secco’s Chef Tim Bereika is 100% Italian. It was […]
Secco will be hosting an Sicilian Wine Dinner featuring Mel Sisaithong from Williams Corner Wine on Tuesday, December 11th 6:30-9PM. $65 per person-includes wine pairings, excludes tax & gratuity.
Though his actual ethnic makeup maybe Lithuanian, English and German, when it comes to his culinary roots, Secco’s Chef Tim Bereika is 100% Italian. It was in Tuscany where he experienced the epiphany that inspired him to quit his day job and become a chef; and to Tuscany he returned to study the fine art of pasta and hand-made charcuterie. Since then, Tim has evolved a unique culinary style that marries those Italian roots with heavy French and Spanish influences, and augments it all with North African and Asian spice blends. And while I initially interpreted this mishmash of styles as Tim’s attempt to go global, it turns out his heart never left Italy.
It just migrated a little south.
Shaped by the island’s proximity to diverse cultures, and with a history that highlights an eclectic guest list of foreign invaders (Arabs, Normans, Greeks, etc.), Sicilian cuisine is one of the world’s oldest examples of fusion food-predating sashimi pizza and spaghetti tacos (yes, THAT IS A THING!) by about 1,100 years. The more I immersed myself in tome after tome on Sicilian culinary history the more it seemed to mirror Tim’s personal aesthetic, or vice-versa. Sure, his complexion may be as fair as fresh ricotta; and, when he speaks, he may do so quietly and without the use of his hands (count the implied ethnic stereotypes and win a free T-shirt!).* But when it comes to his cooking, this dude has an undeniable kinship with the little island off the boot of Italy.
($65 per person-includes wine pairings, excludes tax & gratuity)
Roasted Sweet & Sour Peppers
stuffed with breadcrumbs, garlic, olives, golden raisins & capers
Pasta alla Norma
house-made pasta with fried eggplant, tomato sauce, fresh basil & Ricotta Salata
sauteed in extra virgin olive oil with garlic, meyer lemon & mint
braised “hunter” style in red wine with garlic, olives, tomatoes & pine nuts
Cannoli & Pistachio Gelato
served with orange zest & crushed pistachio
Tim’s culinary destiny notwithstanding, the inspiration behind this dinner stems from Julia’s recent discovery of a new crop of amazing, small-production wines coming out of Sicily. We haven’t seen her this smitten in a long time! And the fact that it’s the granddaughter of a Tuscan immigrant going gaga for anything Sicilian, colors this love affair with a compelling West Side Story-ish subtext. So bring your jazz hands, but check your switchblades at the door. Details soon.
Email firstname.lastname@example.org to make your reservation. Seating is limited so act NOW!
* Answer: Three (1. Sicilians speak loudly and with their hands. 2. Lithuanian/English/German people speak quietly and without the use of their hands. 3. Americans will do anything for a free t-shirt.)