UYE-Steppin’ Out: MANGIA!!! wth Chef Marc ROUND 3!!!

Although I posted my photos of this UYE in a timely manner, I’m late on the draw in providing any commentary on this fine event. And, numerous fellow diners have already described the dishes. So, I’ll just add my personal impressions.
I enjoyed everything I was served. I had never eaten a Bison Sashimi Salad before, and, with mixed greens, Canneloni Beans, Garbanzo Beans, Navy Beans, Black Olives, and a very light dressing, this one was delicious.
Next came a staple of Southern Italian cookery. Enrobed in comforting tomato-​based Sunday Sauce, the dense meatballs were great, and the sausage really good. Along with Filet & Lobster, King Crab Legs, Veal Marsala, and fine New York-​style pizza, Meatballs and Spaghetti is my favorite dish. I would not be averse to having Chef Marc’s interpretation of this classic Italian dish with Sunday Sauce every Sunday.
The pork rib meat spiced up by Chef Marc with Tabasco Sauce was very tender and tasty. Bishops’ Hats were an inventive take on pasta with a creamy sauce. And, the Orecchiette Pasta & Tomato Sauce was another comfort food hit. The Chef said we could have more of this if we wanted, so I did, using really fresh bread to sop up the Tomato Sauce – despite Chef Marc warning all of us to take it easy on consumption of bread.
Involtini of Pork Saltimbocca had that classic sour Saltimbocca taste, and, oozing with Mozzarella from the inside much like Chicken Kiev, was quite comforting and filling. And, while Diane (who ordered off the menu) really liked her Haddock Francaise with fresh fish from Maine and Lemon White Wine Sauce over scratch-​made Gnocchi, which was excellent and moist, I enjoyed the ultra-​moist Organic Scottish Salmon with Black Cuttlefish Hollandaise Sauce.
Chef Marc’s inventive «Summer Dessert» (which has now been christened with a more descriptive name suggested by Kevin M. that is still unknown to me at present) was a refreshing blend of raw local desert honey from Pahrump, glaze of White Balsamic Vinegar, 3 types of berries, Whipped Cream, Ricotta, crumbled up Cannoli shells, and Graham Cracker crust. It was another superb and sophisticated dessert.
The culinary offerings this time were less exotic than the food served in Round 2, and I missed the Grana Padano wheel enjoyed previously, but it was another spectacular and memorable Italian comfort meal shared with congenial friends who appreciate such edible delights.
I look forward to Round 4!

I absolutely love this place! What a great place for getting together and enjoying a night of pure bliss along with the best fellow Unilocalers in LV! Thank you Nelson for organizing this event and many thanks to Chef Marc for offering the best dining and cultural experience each and every time! CANT WAIT FOR THE NEXT ONE!!!

I ate too much! So much that I had to skip breakfast the next morning… and then lunch but it was all good. I’m not sure what was better the food or the company but mixing them together was the recipe for an exceptional night.
I’m not even going to try to name all the plates that I had, all I can say is that everything was outstanding. The bison, I had never tried before, I’m still debating how much I liked it but the pasta was delicious, home made orrechiette by the Chef’s wife, and the sauce that covered it all… mmm was soo delicious I could really say that it was my favorite. we also had the salmon with the squid ink hollandaise sauce was superb making it my favorite dish of the night. (I know, I cant decide) By now I’m stuffed there’s no way I can have another bite of anything else. The nameless dessert arrives, tasted it and by the time Chef Mark explained what it was, mine was already gone! Definitely my favorite! I call it Luna di miele, that’s how good it was.
Had a great time meeting new people and seeing old friends, I’m so glad I had the chance to make it this time to this wonderful UYE series by Nelson and Sylvia, I hope I can make it to more events like this one.
Thank you Chef Mark and staff for a wonderful meal and great hospitality. thank you Nelson and Sylvia for another great event. It was nice to spend some quality time with wonderful people from Unilocal,hope to see you all at some other great event and at some other parking lot.
P. S. By now the name of the dessert has been decided. «dolce ricotta con fruta» who would come up with a name like that?

Such a fun night! Thank you to Nelson and Sylvia Q who put together such a wonderful evening. And a very special Thank You to my ATM’s, Christie O. & Arvin T (who so generously picked up my tab because I left my wallet in my gym bag… dooh!) The restaurant vibe is neighborhood chic meets sapphire glow and downright Unilocaler friendly!
I have no doubt that the amount of care and effort that was put into the meals along with stellar service– was what put this experience over the top! On one hand you have a charming staff that made you feel appreciated and accepted into their secret world of everything Italian and everything homemade. And on the other, you have a dedicated Chef pouring out some delicious loving into every dish he hand crafted.
We had course after course of interesting and never dull food. I really admire Chef Marc for being creative in flavors and textures. If you are looking for something a little more exciting than the usual spaghetti and meatballs (but you can find those here too) then look no more!
The most amazing part of the evening was grabbing your glass and toasting the night away with some really special people. If you haven’t RSVP’d for an Unofficial or Community Unilocal Event, you should do so IMMEDIATELY! Take the time to get out and meet your fellow peeps of the Unilocal world. It was really great getting to meet (in person) other Unilocalers that we’ve maybe communicated with online. I only wish I could’ve stayed a little longer talking in the parking lot.
Looking forward to more good food, good wine and good people!

Unilocal will be my downfall. I am conflicted with my love affair with this community. There is at least one event every week, but this week was jammed pack with so many get togethers that would guarantee me a few hours in the gym. Enough with my complaining because anyone should be so lucky to experience such a treat.
Between Nelson, Norm, and Christie, they have every dish covered. With a bountiful feast set in front of us, it was our job to clean every plate. After the second course of ribs, meatballs, pork shoulder, and sausages, I was already declaring how full I was. The meat sweats setting in, my belly aching for reprieve, my taste buds begging for me to continue, and my mind not sure who to listen to, I pushed on through. I am glad that I persevered because the dessert was my absolute favorite of the night. Fresh ricotta mixed with whipped cream, pressed with fresh berries, topped with crumbled cannoli shells, then drizzled with white balsamic vinegar and raw Pahrump honey. This treat was the perfect end to the meal because it was so light.
Besides the food, I also enjoyed the company around me. I did not get a chance to talk with anyone pass Kevin P, but I will make sure to change it up at the next event. The people around me provided a very enjoyable experience. I was delighted to finally meet Angela T. in person. Sitting by Arvin T. made me feel better about my clean plate while everyone was just starting, because he had the same issue. In true Unilocal fashion, we took our group picture and walked outside, but stayed for another hour and a half to talk. It was a great night with amazing friends. Thank you Nelson and Sylvia for setting up the event.

People did not listen to Chef during the second course of the night!!!
Myself included…
He specifically told us not to go overboard on the healthy serving of the Sunday feast-​themed platter. I ate and ate until I got semi-​full baaahahahahah! So worth it!
The subtle cheese inside the sauce kept making me want to wipe the plate up with the bread. The meatballs were my favorite out of the four proteins in the second course, it was a simple 13 ingredient handcrafted meatball.
However, the showstoppers for me this time around was the organic salmon! The dessert (which I shall dub Dolce Ricotta con Frutta for the rest of this review) was so light, so nice, a taste of heaven and it was the perfect way to end the chef’s tasting.
Happy early birthday to Nelson! Thank you Chef, Parma, the wonderful staff, and thanks again to everyone from one end of the table, Jieun and Angela to the other end with Norm and Jen, and everyone else in between for making this a fun night.

I’ve been looking forward to this meal since I joined Unilocal: just missing the last UYE @ Chef Marc’s. Since late April, this was my 6^th meal here (5 dinners & 1 lunch) I’m a Marc fan from his old restaurant. Had this built up in my mind to be fantabulous, AND IT WAS!!!
In our group of 17, I’m pretty sure I’m the only one who went Pescatarian. Upon finding out my favorite waiter, Christiano, was off, I decided to drown my sorrows in the wine pairing.
Since other reviewers have covered the carnivore course (which looked AMAZING, the family style Sunday Sauce/​Meat platters were Flintstonian in portion) I’ll try to do justice to the extraordinarily crafted food Chef offered.
First Course: White Shrimp with greens, pea tendrils, grape tomatoes, blueberries and two types of white beans (almost a deconstructed fagioli, elevated) with a magical truffle dressing. I took half home.
Second Course: Mini Cioppino!!! A favorite dish from my Bay Area days, the broth was complex and light allowing the seafood to shine. Shrimp, clams, mussels, calamari & scungilli perfectly cooked with fresh herbs… was pacing myself but I ate this entire dish & saved the unbelievable broth for bread dunk later.
Pasta Course: Chef’s handmade pastas are always a delight and very authentic. While my fellow diners ooohed and ahhhed over their Orchiette (little ears) lovingly made by Marc’s wife, I was treated to Bishop’s Hats with a delicate and creamy Butternut Squash filling. Simply perfect with a little fresh grated Reggiano. Half to go.
First Fish Course: perhaps the freshest and most tender haddock I have ever tasted with a side of crispy fresh Haricort Verts. Prepared Francese style, the pesce was light, refreshing & thanks to Kevin P’s help: devoured (I don’t like leftover seafood)
Second Fish Course: Straightforward and perfectly executed salmon with a sear, sea salt and pepper and Cuttlefish/​Squid Ink Hollandaise with more of the Haricort Vert. Everyone who ordered the Chef’s Menu agreed this was incredible.
Dessert: Here, Chef created a cloud like dessert… Fresh Ricotta, lightly sweetened a touch of whipped cream topped with a trio of berries on a bed of cannoli shell crumbs. This lighter than air ambrosia hit another level of Nirvana with the brilliant addition of aged sweet white balsamic and fantastic artisan Honey from Pahrump. See photos for the 5 gallon or so jar that would make Winne the Pooh envious.
Service as always was attentive and endearing. Listening to Marc talk about his creations is Foodie Heaven as you can sense his enthusiasm for everything he dreams up. The wine pairings were terrific and a substituted Chardonnay was spot on for my first fish course, thanks to the International Man of Mystery waiter.
Was nice to sing Happy Birthday to Nelson who deserved kudos for planning such an amazing event. I thoroughly enjoyed seeing familiar faces and meeting some new folks. Never a shortage of laughter and chatter at a UYE.
Thanks to Chef, the staff and fellow Unilocalers for a meal that surpassed my lofty expectations. Can’t wait for the next round.
Breakfast this morning was off the hook!

This is was my first time at one of Nelson’s UYEs at Chef Marc’s, but it won’t be my last. The evening was perfect. Good food, good company, lots of great conversation and lots of laughter. On to the food.
Course 1: This was a salad of fresh greens, beans, and some blueberries topped by what Chef Marc called bison sashimi – small slices of rare bison meat on the salad. The salad was dressed with a white truffle vinaigrette, and it was a good start to our meal.
Course 2A: I really would like to break course 2 into two sections because that’s the way it was served. Chef Marc noted that this was the type of meal he’d have as a youngster on Sundays. It began when servers brought large platters of meat – meatballs, sausage, baby back ribs, and pork shoulder. It was all in a Sunday gravy. The meat was excellent and the gravy very tasty. I noticed carrots on the platter and he explained they were added for extra flavor and for a little sweetness for the gravy. There was a full platter of meat for each section of 4 people.
Course 2B: Up until now, Chef Marc had not served any bread with our meal – odd for an Italian restaurant. He explained he didn’t want us to fill up on bread when there was a lot more food to come. In this section of course 2, we were presented with bowls of orecchiette pasta – handmade by the chef’s wife taking her 8 hours to do! This had Sunday gravy too and some freshly grated parmesan. The pasta is known in some areas as little hats. Our foursome liked the pasta so much, we got a second bowl and polished that off, too! And now came the bread. When we were done, the servers brought Italian bread and we used it to soak up the Sunday gravy. Very good. The chef cautioned us not to overdo it because we had two proteins yet to come.
Course 3: This was an involtini – pork saltimbocca stuffed with mozzarella, prosciutto, and sage and served on a bed of sautéed greens. The meat was served with a nice wine and mushroom sauce and the meat had a nice glazed exterior.
Course 4: The fish course and it was superb! It was organic Scottish salmon, lightly coated with butter and quickly seared on top with some added sea salt and pepper. The salmon was perfectly cooked! It was served over some green beans and had a cuttlefish black ink Hollandaise sauce.
Course 5: For dessert, Chef Marc explained he wanted to make something summery so he devised this smooth and pleasant ring of ricotta cheese with some whipped cream added for smoothness and flavor. On the ring were some broken pieces of cannoli shell, some fresh fruit and a dollop of whipped cream. On top of that was a while balsamic vinegar glaze with some raw desert honey from Pahrump, Nevada. This is in keeping with the chef’s desire to use local ingredients.
I must say again that it was a delightful evening. Two and a half hours of good food with some good friends from Unilocal makes for a very pleasant evening. Nelson, Happy Birthday once gain my friend!
Thanks to Chef Marc and his team for a wonderful evening!

What a great night! Our party of 17 were treated to a feast that was comfort food and classics at its finest. The courses this time out reflected Chef Marc’s favorites during his childhood with some updated touches
Someone spilled the beans and brought balloons in honor of my upcoming birthday (July 20^th) so it turned into a «pre-​birthday celebration as well. It was great to be in the company of repeat diners as well as first timers for our grubfest. for those who chose the Chef’s tasting, our dinner consisted of the following:
APPETIZER:
BISON CARPACCIO WITH PEA SHOOTS, CANNELINIS, GARBANZOS, BLUEBERRIES, AND TRUFFLE VINAIGRETTE
Seared lightly and thinly sliced, the well seasoned bison went well with the fresh pea shoots, and plump beans, the truffle vinaigrette tied everything together and the unsuspecting blueberries added a nice sweet note to this course.
MEAT/​PASTA
4×4 OF MEATS SMOTHERED IN PARMA’S SUNDAY SAUCE PAIRED WITH FRESH ORRECHIETTE
a HUMONGOUS platter filled with ribs, pork shoulder, Italian sausage and Parma’s meatballs were smothered in delicious Sunday sauce which was juicy, tender, and fall off the bone! The fresh orrechiette made by Chef Marc’s wife was absolute perfection as well! Bread was also brought out to sop up all that goodness!
MEAT COURSE #2
CHEF MARC’S PLAY ON INVOLTINI SALTIMBOCCA
Classically done with veal, pork loin was thinly cut and rolled with a prosciutto, sage and mozzarella center, served on a bed of sauteed romaine lettuce greens. this one was a winner as well, and most of us were contemplating if we could continue!
FISH:
BROILED ORGANIC SCOTTISH SALMON WITH GREEN BEANS AND AND SQUID INK HOLLANDAISE
Perfectly cooked salmon paired well with the sauteed green beans and the rich hollandaise. Perfectly seasoned and just the right portion to allow us to have dessert.
DESSERT:
RICOTTA MOUSSE, SUMMER BERRIES, AND CANNOLI CRUNCH WITH A PAHRUMP HONEY-​WHITE BALSAMIC GLAZE
Light, refreshing and not too sweet with a nice texture contrast, this dessert was the ultimate end to our meal, and hopefully, it ends up on the summer menu!
BIG MAHALOS again to Chef Marc, Ciro, and the rest of Team Parma for taking care of us tonight, and thank you to all who attended! Hope you all enjoyed yourselves, and we’ll see you soon for round 4… ALOHA!!!
Unilocal 365 CHALLENGE-(340/365) «Chef Marc’s Classics With A Twist!»