Sul Verde’s Mozzarella bar is as fresh as it gets

Sul Verde at Tucker’s Point has really taken the bull by the horns, introducing its own homemade mozzarella station. 

Chef Maximo Villagra is on hand to show guests how its done — making different mozzarella products using cheese curds imported from the US. 

The menu includes mozzarella, burrata and mozzarella knots and after each item is created, it is paired with different condiments and offered to the guests to taste. The station serves mozzarella with tomatoes, basil, pepper, salt crystals, extra virgin olive oil; the burrata with Anchovies, Kalamata Olives, Capers and Extra Virgin Olive Oil; and the mozzarella knots on a focaccia crouton with Fried Zucchini “Escabeche”, Mint, Extra Virgin Olive Oil, Parma Ham and Focaccia Bread.

Demos are available for guests to learn more from Chef Villagra for a brief introduction on the history and process of making the cheese followed by a demonstration and tastings. 

The demos take place at Sul Verde’s private dining room on Tuesdays at 12pm and Saturdays at 12pm and take around an hour. The price is $100 plus 17 per cent grats per guest including lunch and beverages. To make a reservation call Sul Verde at 298-6983 or Stefania DiMeglio at 298-4076 or e-mail [email protected]