By Eric Newill
There’s nothing like a home-cooked meal. And though the gastronomic abundance and world-class partying of the South Beach Wine & Food Festival would seem like the last place to find domestic hospitality, one event during the five-day spree might provide just that. “We’re going to bring something relaxed and family-oriented, with simple ingredients, the way your grandmother would cook,” says Gabriele Corcos, who, alongside his wife, actress Debi Mazar, and Casa D’Angelo’s chef/owner Angelo Elia, is hosting an intimate Tuscan feast at the latter’s Fort Lauderdale restaurant during the festival’s 15th edition this February.
Corcos and Mazar’s easy chemistry and love of simple but delectable food is showcased on the Cooking Channel series, “Extra Virgin,” which spotlights the preparation and enjoyment of robust meals meant to be shared around a gregarious table with family and friends. “The kitchen is the heart of the house, where everything happens,” says Corcos, who was raised in the Tuscan olive country and absorbed the region’s cuisine on his mother and grandmother’s knees. “Our audience sees us cooking together and then bringing people to the table to talk about their day,” he says. “It’s a different way of telling stories, of making memories.”
This sense of interaction will be key to the Casa D’Angelo dinner, which will feature Corcos and Mazar freely mixing with the event’s 100 or so guests, explaining the dishes and sharing cooking tips. It is part of SoBe Fest’s new Taste Fort Lauderdale series, which offers an expanded number of scrumptious soirees for fans in Broward County. The partnership with Elia—whose acclaimed flagship eatery on Federal Highway has made him the area’s dean of Italian cuisine—is, according to Corcos, a perfect fit: “When we saw his work, we said absolutely yes. His menu is fantastic and his food is really in line with the simple, rustic approach that both Debi and I have.”
“Fort Lauderdale is a new part of South Florida for us to explore and fall in love with,” adds Mazar, who has appeared in films and shows, including “Goodfellas” and “Entourage.” “Unlike performing, cooking is more meditative for me, a moment in which I’m constantly learning and discovering. Gabriele is the real culinary talent here.”
“Unlike performing, cooking is more meditative for me, a moment in which I’m constantly learning and discovering. Gabriele is the real culinary talent here.” —Debi Mazar
Some of Corcos’ favorite dishes will surely be on display at Casa D’Angelo. “The menu for the event will represent the heritage and tradition of Tuscany,” he says. “I’ll tailor two or three of my recipes based on what Angelo would like to do. I’ll probably do a pasta, and I see he has a pizza oven there, so I might prepare a pork roast in the pizza oven. I love to cook with live fire; I appreciate the smokiness and flavor that real wood gives to ingredients.”
Indeed, a small number of individual items is paramount in Corcos’ cuisine, which exemplifies the simplicity of Tuscan food. “We use ingredients that are often snubbed, like beans or stale bread, very rustic and farm-oriented; the flavors have to shine one by one,” he says. “One of the things that turns me off with Italian food here is the amount of ingredients, like the heaviness of cheese that American lasagna has. Mine is much simpler, with a touch of bechamel sauce and some Parmesan. It really ends there.”
Since May, Corcos’ technique has been on display at his popular Brooklyn establishment, The Tuscan Gun, which serves small fare for breakfast and lunch and opens every so often for reservation-only family-style dinners hosted by the culinary couple. Their unique chemistry and flair for intimate hospitality will no doubt make their SoBe Fest event a hot ticket for foodies seeking authenticity and charm alongside memorable Tuscan fare. “The key to our relationship is patience, love and being truly committed to each other,” Mazar says. “If we were a recipe, the ingredients would be spice, hot pepper flakes, olive oil, garlic and meat!”
Originally appeared in the Winter 2015 issue.
