Sponsored Post: This post is sponsored by Mezzetta, but the content and opinions expressed here are my own.

A Culinary Journey at the Mezzetta Table: Celebrating Peperoncini with Chef Michael Psilakis & Laura Vitale

I recently had the distinct pleasure of being invited to an exclusive pop-up event at the Mezzetta Table, right here in my own neighborhood. This wasn’t just any gathering; it was a truly unforgettable culinary experience, offering a fantastic opportunity to savor exquisite chef-prepared dishes, each artfully featuring the vibrant and zesty Mezzetta peperoncini. As if the incredible food and engaging company weren’t enough, I also left with a delightful basket brimming with a variety of amazing Mezzetta products. The wonderful people, the enchanting ambiance, and the absolutely superb food all combined to create an evening that will undoubtedly stay with me for a long time.

My partnership with Mezzetta extends beyond this wonderful event, as I’ve also had the pleasure of creating a super fresh and simple Horiatiki Salad with Golden Greek Peperoncini, bringing the bright flavors of the Mediterranean to your kitchen. To celebrate this collaboration, Mezzetta is offering an incredible chance for all my readers to win some fantastic prizes. The Grand Prize winner will receive a 52 Meal Kit for two from CHEF’D, an astounding $1,560 Value! Additionally, 10 Runners-up will each be awarded a $50 Chef’d Gift Card. And that’s not all – every single entrant will receive a special 10% discount on any Chef’d order. Don’t miss out on these amazing opportunities to elevate your home cooking; click HERE for a chance to win!

The relationship with Mezzetta didn’t just stop at developing a recipe and hosting a giveaway. I was also privileged to attend this incredible pop-up event at the Mezzetta Table, a truly unique gathering that brought together like-minded foodies and industry professionals. Throughout the evening, we were treated to an amazing menu of gourmet food and expertly crafted drinks. It was an unparalleled experience for networking, learning, and indulging in exquisite flavors.

The exclusive event took place at a charming private residence and was graced by the presence of two prominent figures in the culinary world. Our host was none other than the famous Chef Michael Psilakis, the visionary behind several renowned Greek restaurants in the New York City area, including Fish Tag and MP Taverna. Joining him was Laura Vitale, widely celebrated for her incredibly popular YouTube channel ‘Laura in the Kitchen,’ and also known as the host of ‘Simply Laura’ on the Cooking Channel. Beyond these esteemed personalities, I also had the pleasure of connecting with wonderful fellow bloggers, like Morgan from Lilies and Lambs and Chelsey from Chel Loves Wine, making for a truly vibrant and inspiring evening.

During the evening, Chef Michael Psilakis eloquently discussed each of the dishes served, and several of his key insights truly resonated with me. I believe these points will be equally interesting and valuable to you:

• He revealed that the premium peperoncini used by Mezzetta are sourced from the Peloponnese region of Greece. This fact held a special significance for him, as it’s the vicinity where his mother was raised. He further clarified that his mother specifically grew up in the Kalamata region – a detail that adds another layer of authenticity, given that it’s also the renowned origin of Kalamata olives. This connection truly underscored the authentic Greek roots of Mezzetta’s ingredients.
• Chef Michael emphasized the fundamental principles of cooking he imparts to all young chefs: the paramount importance of three “spices” – Salt, Pepper, and ACID. Yes, you heard that correctly, Chef Michael categorizes acid as a spice, a truly innovative perspective. He passionately explained that when you introduce heat for an additional layer of taste, the dish can be brilliantly balanced by acidity. This strategic incorporation of acid elevates any dish to a whole new dimension of flavor. Essentially, when you enjoy a meal that skillfully integrates peperoncini, the richness or “fat” of the dish is countered by the vibrant “bloom” of the acidity. This acidity washes away the heaviness, leaving your palate with a subtle, lingering warmth from the heat, which then, almost inevitably, creates a desire to experience that delightful “roller coaster effect” all over again. It’s a masterful dance of flavors designed to keep you coming back for more.

Laura Vitale also contributed a fascinating detail about the quality of Mezzetta peperoncini:

• She explained that the peperoncini are carefully harvested just before they reach full ripeness, ensuring they retain a slight softness before the brining process begins. This meticulous timing is crucial. Once brined, the peppers maintain a fantastic texture – they remain crispy and snappy, never becoming soft or mushy. I wholeheartedly concur with her assessment; I found them to be incredibly bright, zesty, and of an unequivocally top-notch quality, truly enhancing every dish they graced (more on the specific dishes served below).

As you can clearly see from the captivating photographs, the evening was filled with lively conversation, hearty laughter, delightful eating, and refreshing drinking – simply pure enjoyment all around. The images beautifully capture the spirit and elegance of the occasion. While the photos tell a compelling story of the ambiance and stunning settings at the Mezzetta Table, I will now delve a little deeper into the extraordinary dishes that were served, providing more details on each culinary creation.

The culinary offerings, detailed on beautifully designed food and drink menus, were nothing short of incredible, showcasing the versatility of Mezzetta products.

Antipasto Platter: A Mediterranean Delight

The evening began with a magnificent Antipasto Platter, a true feast for the eyes and the palate, and a personal favorite of mine! I confess, I simply cannot resist a beautifully arranged selection of peppers, olives, artichoke hearts, crumbled feta, and artisanal cured meats. Place this kind of spread in front of me, and you’ll find me delightfully quiet, my mouth happily full. This particular Antipasto featured an exquisite array of Mezzetta’s finest, setting a high bar for the courses to follow.

Passed Amuse Bouche: Bites of Bliss

The passed amuse-bouche were absolutely sensational, each a small explosion of flavor that brilliantly showcased the versatility of Mezzetta peperoncini. They were SO incredibly good!

• First, we savored delectable Spinach Kale fritters, perfectly crispy and wholesome, elevated by a creamy, subtly spicy Mezzetta Peperoncini Aioli. The aioli added a bright, zesty kick that balanced the earthy greens beautifully.
• Next, tantalizing Spicy Tuna Tacos made their appearance, featuring fresh tuna complemented by a vibrant Mezzetta Peperoncini Guacamole. The peperoncini infused the guacamole with a fantastic tang and a gentle warmth, making these mini tacos utterly addictive.

• Then came the absolute showstopper: French Onion Grilled Cheese, paired with an unbelievably rich Mezzetta Peperoncini Tomato Jam. Seriously, if I don’t manage to figure out how to recreate that jam, I will be in serious culinary distress – these were truly OUT OF THIS WORLD DELICIOUS, a perfect marriage of savory and tangy with a hint of heat.
• Finally, we enjoyed Mini Bistro Sliders, each bite bursting with flavor, thanks to a delightful Mezzetta Peperoncini Relish. The relish provided a crucial zesty contrast to the rich meat, tying the entire mini-burger together beautifully.

Appetizer: A Refreshing Chopped Salad

For the appetizer course, we were served a meticulously prepared Chopped Salad. This vibrant salad featured crisp lettuce, hearty Mezzetta Whole Peperoncini, savory Mezzetta Olives, fresh cucumber, ripe tomato, creamy feta cheese, crunchy croutons, and a fragrant basil oregano vinaigrette. The peperoncini added a wonderful briny, slightly spicy note that brightened every single bite, perfectly complementing the fresh ingredients and tangy dressing.

Entrée: A Trio of Culinary Masterpieces

The road forked delightfully here, offering guests three distinct and equally enticing options for the main entrée, each designed to highlight Mezzetta’s versatile peperoncini.

Beer Marinated Flank Steak, Mezzetta Peperoncini, Aji, Roasted Cauliflower

Chef Michael Psilakis proudly shared that flank steak is his absolute favorite cut of meat. He enthusiastically encouraged everyone who selected this dish to actively seek out and experience the unique “roller coaster effect” he had described earlier – the beautiful interplay of fat, acid, and heat. The beer marinade tenderized the steak perfectly, while the vibrant Mezzetta peperoncini and aji provided that essential acidic counterpoint and a delightful warmth, cutting through the richness of the meat and making each bite dynamic and exciting.

Laura Vitale insightfully remarked that a traditional steak dinner can sometimes feel a bit heavy. However, she noted that by thoughtfully incorporating Mezzetta peperoncini into the accompanying sauce, this inherent heaviness was completely transformed. The dish suddenly became remarkably vibrant and lively, truly bringing the steak to life with a fresh, zesty dimension.

Pan Seared Bronzino, with Mezzetta Peperoncini & Caper Gremolata, and Brussels Sprouts

This was my personal choice for the entrée, and I can unequivocally attest that it was truly incredible! I often prepare gremolatas at home, but it had never occurred to me to introduce peperoncini and capers into the mix. This ingenious combination opened up a whole new world of flavor, and I will absolutely be incorporating them into my future culinary endeavors. Laura highlighted that while the delicate Bronzino was simply dressed in a lemon sauce, the strategic addition of Mezzetta Peperoncini infused it with an unexpected vibrancy, literally bringing the fish to life. Crucially, because Mezzetta peperoncini are not overwhelmingly spicy, their bright, zesty notes enhanced rather than distracted from the subtle, delicate flavors of the fish. It was a perfectly balanced and harmonious dish.

An amusing anecdote from the evening involved a lovely lady named Edith (a charming English equivalent of my own name, Edyta, which instantly created a connection) who was seated across from me. In her seventies and a proud great-grandmother, she made a surprising confession: it was her very first time ever trying Brussels sprouts! After a thoughtful bite, she vocally pondered, “What was I thinking?” I only wish my husband would have such an epiphany about these delicious little greens!

Baked Mezzetta Peperoncini Ziti, with Vegetarian Ragu, and Fresh Ricotta

Laura Vitale eloquently articulated her lifelong affection for pasta, acknowledging its comforting nature but also its tendency to be a bit heavy. She brilliantly pointed out that by artfully integrating Mezzetta peperoncini into the vegetarian ragu sauce, the pasta dish was wonderfully brightened and felt significantly lighter on the palate. The peperoncini provided a crucial lift, adding a zesty counterpoint to the rich ragu and creamy ricotta, transforming a classic comfort food into something fresh and invigorating.

Dessert: A Sweet & Savory Surprise

For dessert, we were treated to a truly unique and delightful Vanilla ice cream, inventively topped with a drizzle of Mezzetta Olive Oil and a sprinkle of sea salt. Unfortunately, in my enthusiasm for mingling and absorbing the rich culinary discussions, I completely forgot to capture photos of this intriguing dessert. Frankly, by that point in the evening, the dim lighting would not have allowed for very good pictures anyway. However, I can assure you it was super delicious – the fruity notes of the olive oil and the subtle crunch of sea salt provided an unexpected yet harmonious contrast to the sweet, creamy ice cream. It was especially exquisite when savored alongside a deep and flavorful espresso, providing a perfect conclusion to an extraordinary meal.

Laura Vitale’s final point beautifully encapsulated the evening’s theme: she highlighted how incredibly easy it is to incorporate Mezzetta peperoncini into an otherwise simple dish, elevating it to gourmet status. This means you can take any of your favorite recipes – whether for salads, dressings, meats, or fish – add some Mezzetta peperoncini, either whole or chopped, and effortlessly take your dish to a totally different level of flavor and excitement. Truly, Mezzetta Peperoncini helps you “Brighten Every Bite!” Cheers, my friends, to discovering new culinary possibilities with Mezzetta!

And as a delightful parting gift, I was sent home with a generous box full of Mezzetta goodies. What a fantastic way to extend the culinary adventure into my own kitchen! I absolutely love that!