6507 Quail Hill Parkway
Irvine, CA 92603
LUCCA Executive Chef & Co-Owner Chef Cathy Pavlos’ now-famousSunday Supperwill make its comeback onSunday, April 19thwith a very special10-Year Anniversary Dinner. Modeled after her own family dinners every Sunday since the 1950s, this special dinner will feature a four-course menu highlighting her signature dishes from over the past decade at LUCCA, complete with wines paired by her husband and restaurant Co-Owner Elliott Pavlos.
OnSunday, April 19th, Chef Cathy will recreate one of her earliest culinary experiences as she presents “A Sunday Supper That My Grandmother Would HaveLoved.” The dinner will begin at 3 p.m., and will be served family-style on the patio for $85 per person (plus tax & tip).The star of the supper will be a 50lb Porcetta! Seating is limited and guests must make reservations in advance by calling949.725.1773.
‘My passion in the kitchen is deeply rooted in the Sunday dinners that took place at my Grandparents’ Huntington Beach house in the 1950s, revealed Chef Cathy, who opened her first restaurant, LUCCA, with her husband, Elliott, in 2005. ‘What I aim to recreate with my Sunday Suppers at LUCCA is that feeling of togetherness and family, accented by the many vibrant colors, textures, smells and flavors present on the table.
Prior to the Sunday Supper, Chef Cathy will lead a group through Irvine’s UCI Farmer’s Market onSaturday, April 18thto find the freshest, most flavorful ingredients to be used on during her dinner. Those interested in joining Chef Cathy at the market may email her directly at[email protected].
‘You know I scour Farmers Markets to get the freshest, quality products that I can find products that, in many cases, are natural, organic, and hormone, pesticide and antibiotic-free, commented Chef Cathy. ‘My grandfather was a commercial farmer who raised tomatoes, lima beans, broccoli and alfalfa, while my cousins were in the fishing industry in San Pedro, the orchard business in Whittier and bakery owners in L.A. On Sundays, everyone would bring their basket of goodies to my grandma, Maria Bottari, to cook, because she was the best cook. This is why I try to get my hands on the best products available in the region today for my Sunday Suppers.
‘¨’A Sunday Supper That My Grandmother Would Have Loved
LUCCA’s Sagra della Porchetta’ Feast!
Sunday, April 19, 2015 | 3 p.m. (SHARP) 6 p.m.
Crispy Calamari Steaks with Lemons, LUCCA Antipasto Platters, Salumi, Artisan Bread….
lots of garlic bread
Campo al Mare Vermentino 2011 Bolgari, Italy
Rigatoni all’Amatriciana (with our own housemade Bacon),
studded with Torched Yellow Tear Drop Tomatoes, freshly Grated Pecorino Cheese
Four Cheese Raviolis, ‘¨Nutmeg, Sage Brown Butter, Walnuts, Smoked Mozzarella
Rubio San Polo Montalcino Sangiovese 2012 Tuscany, Italy
Snake River Farms All Natural 50 lb Porchetta, roasted all day, Charred Fennel,
Rappini alla Romana Rosemary Potatoes in Porchetta Pan Drippings,
and Garden Greens with the first of the Season Heirloom Tomatoes, Balsamic Vinaigrette
Tenuta di Biserno Insoglio Del Chingale Toscana’
Reservations required and can be made by calling(949) 725-1773. Free parking available to all guests.