The Tribune

By JADE RUSSELL

Tribune Staff Reporter

jrussell@tribunemedia.net

A FAMILY-STYLE dining experience at Carna restaurant at Baha Mar brought guests together over rustic Italian cuisine, carefully paired wines and traditional butchery, encouraging diners to make new friends and bond over a shared meal.

The Butcher’s Table, held on October 24, was hosted by renowned Italian butcher Dario Cecchini, whose family has practised the craft for eight generations. Mr Cecchini, who hails from Panzano in Chianti, Tuscany, believes in using every part of the animal to minimise waste.

The immersive dining experience also featured master sommelier Ken Fredrickson, who shared insights into the history of wine, its different flavour profiles and how particular wines can represent different moments of celebration.

The setting reflected the evening’s theme, with red and plaid tablecloths covering the tables. Instead of traditional floral arrangements, vases filled with raw pasta served as centrepieces. Each place setting also featured a place-mat illustrating different cuts of meat, introducing diners to the craft at the heart of the evening.

The dinner began with Mr Cecchini and his wife introducing themselves to guests. His wife translated for him as he spoke mainly in Italian. He welcomed guests to enjoy the Italian flavours of the dishes, which reflected the food he and his family enjoyed.

Mr Fredrickson encouraged diners to get to know one another, break bread together and share laughter around the table, creating the atmosphere of one big family.

One guest described the food as mouth-watering, saying they had never tasted steak so tender. They also praised the experience for bringing people together, giving diners an opportunity to interact, make new connections and bond over a shared meal.

A highlight of the evening was a live demonstration by Mr Cecchini, who showed guests how to cut and prepare meat, offering a closer look at the traditional butchery skills passed down through his family.

The meal began with beef tartare, a dish of finely chopped or minced raw beef served with egg yolk, shallots, gherkins and lavash, a thin, crisp flat bread. Sugo crostini, small slices of toasted bread topped with a savoury meat sauce, offered another taste of traditional Italian cooking.

An open-fire-roasted vegetable salad followed, featuring courgettes, fennel, aubergine, rocket, shaved Parmigiano cheese and aged balsamic dressing. The course was paired with a 2022 Panizzi Vernaccia di San Gimignano Riserva, a white wine from Tuscany.

Other dishes included branzino al limone, sea bass prepared with lemon and served with mixed olives and crispy garlic chips, as well as crispelle with mushrooms and truffles. Crispelle are thin Italian pancakes that can be filled with savoury ingredients.

The centrepiece of the meal was bistecca alla Fiorentina, a thick-cut grilled steak traditionally associated with Florence and Tuscany. It was served with sides including beans dressed with extra-virgin olive oil, beef-fat fries and asparagus with lemon and olive oil. The steak course was paired with a 2023 IDDA Etna Rosso, a red wine from Sicily.

Dessert brought the meal to a sweet close with tiramisu, a coffee-flavoured Italian dessert traditionally made with layers of biscuits, mascarpone cream and cocoa, alongside lemon olive oil cake. The final course was accompanied by a 2018 Fèlsina Vin Santo, a traditional Italian dessert wine.

As the evening came to a close, Mr Cecchini thanked guests for joining him and expressed hope that they had enjoyed the rustic Italian flavours and traditions shared throughout the dinner.

Guests also received gift bags from Baha Mar and restaurant aprons to encourage them to embrace their inner chefs long after the experience ended.