Chef Luke Palladino Cebrates Squash Blossom Season with Complimentary Fiori Di Zucca

Squash blossoms are in bloom! In celebration of the delicate flower’s return, Chef Luke Palladino presents two opportunities to enjoy complimentary samples of Fiori di Zucca at Palladino's on Passyunk (1934 East Passyunk) and Luke Palladino Seasonal Italian Cooking (199 New Road, Central Square, Linwood, NJ). 

Fiori di Zucca, which features locally sourced squash blossoms, is stuffed with sweet corn, ricotta, mozzarella, and parmigiano reggiano, tempura fried and tossed with parmigiano reggiano, chives and parsley. 

"Fiori di Zucca is our most popular antipasto ever,” said Luke. “Italians have fond childhood memories of their Nonna making these in the kitchen. The batter is so light that the flavor of the flower itself really stands out.”

Fiori di Zucca is now back on the menu while supplies last at both restaurants ($12.00/order). Enjoy two opportunities to sample this must-try dish. Details are below: 

1) Palladino's on Passyunk 
Squash Blossom Happy Hour
(Reservations/info: 267-928-4339)

Starting today, through June 5, 2015, from 5:00pm to 7:00pm, enjoy complimentary samples of Fiori di Zucca when you join chef for happy hour. As a special pairing, chef will also offer a complimentary taste of Limonata. 

Limonata is one of several new cocktails to debut on a new drink menu at Palladino's later in the month. This thirst-quenching cocktail features Limoncello, Bombay Gin, St. Germaine, lemon, simple syrup and club soda. 

2) Luke Palladino Seasonal Italian Cooking 
Annual Squash Blossom Party
(Reservations/info: 609-926-3030)

Celebrate the return of squash blossoms at the shore on Monday, June 8th. Dinner guests will receive a complimentary tasting of Fiori di Zucca AND a complimentary glass of prosecco. Available during dinner hours which are 5:00pm to 10:00pm.

ABOUT CHEF LUKE PALLADINO

Chef Luke Palladino is a graduate of the esteemed Culinary Institute of Aemrica (CIA) in Hyde Park, NY and spent many years living and cooking in Italy. From 1997 to 1999, Palladino was executive chef and partner at Venice’s internationally celebrated Ristorante al Covo. Prior to his time at al Covo, Chef Palladino immersed himself in the culture and cuisine of Italy’s varied regions, spending time at restaurants in Rome, Piemonte, Puglia, Fruili, Sicily and Tuscany.

In the United States, Chef Palladino has worked with some of the country’s most respected culinary talent, including Paul Bertolli Jeremiah Towers, Emeril Lagasse and Todd English. Currently, Chef Palladino owns and operates Luke Palladino Hospitality Group, Altantic City, NJ.

Chef Luke Palladino Debuts Late Spring and Early Summer Menu at Palladino's on Passyunk

Chef Luke Palladino announces the debut of late spring and early summer dishes at Palladino’s on Passyunk (1934 East Passyunk). Eighteen new offerings will place the spotlight on vegetables and meats at the prime of their season and freshness.

Highlights will include Sweet Pea Tortelli (filled with ricotta, peas and mint, brown butter, shaved parmigiano), Black Spaghetti (made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs), Pollo in Porchetta (poussin chicken stuffed with pancetta, garlic, sage, rosemary, fennel pollen, served over cannellini bean puree, broccoli rabe pesto, slow roasted tomatoes and Mixed Grill Spiedino (skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce).

For a sweet ending, Chef will supplement Luke’s Cannoli and Affogato with three new dessert offerings, including Ricotta Zeppole, Cheesecake and Fallen Chocolate Torta.

Chef’s spring menu changes mark the the first major transition of the menu since the restaurant opened in December of 2014. Going forward, Chef will debut new seasonal dishes two to three times each season. All mentioned new dishes are available starting this week. Let's eat! 

BONUS (updated June 1st)  - FREE SQUASH BLOSSOM HAPPY HOUR! 

Starting today, through June 5, 2015, from 5:00pm to 7:00pm, enjoy complimentary samples of Fiori di Zucca when you join chef for happy hour. As a special pairing, chef will also offer a complimentary taste of Limonata. 
 

NEW DISHES:

ANTIPASTI COLD

Vignarola - Baby artichokes, fava beans, peas, spring onions, mint, oilve oil. $10.00

ANTIPASTI HOT

NJ Asparagus Two Ways - Photo by Aversa PR & Events

NJ Asparagus Two Ways - Savory asparagus flan, truffled egg salad,    shaved asparagus, lemon, Ligurian oil, shaved parmigiano. $11.00

Wood Grilled Octopus - Ramp salsa verde, potatoes, olivada. $13.00

FRITTI

Spring Vegetable Fritto Misto - Swiss chard ribs, artichokes, asparagus, spring onions. $11.00

ZUPPA & INSALATA

Zuppa Di Carciofi - Purée of artichoke soup, fava bean pesto, Tuscan oil. $9.00

Spring Greens - Assorted greens, shaved Ubriaco cheese, spring vegetables, rhubarb vinaigrette. $10.00

The Anti-Wedge - Bibb lettuce, gorgonzola cheese, shaved bermuda onion, candied pecans, smoked chili ranch dressing, crisp pancetta. $11.00

FOCACCIA/ FLATBREADS

Carciofi - Stuffed with stracchino cheese, topped with baby artichokes, shaved bottarga, parsley. $17.00

Mortadella Focaccia - Photo by Aversa PR & Events

Mortadella - Stuffed with stracchino cheese, topped with sliced mortadella, pistachio pesto. $18.00

HAND-CRAFTED PASTAS

Sweet Pea Tortelli - Photo by Aversa PR & Events

Sweet Pea Tortelli - Filled with ricotta, peas and mint, brown butter, shaved parmigiano. $21.00

Black Spaghetti - Pasta made with cuttlefish ink, sautéed ramps, shrimp, bottarga, toasted bread crumbs. $26.00

Maccheroni - Beef ragu, pea tendril pesto. $24.00

WOOD-FIRED GRILL

Pollo in Porchetta - Photo by Aversa PR & Events

Pollo in Porchetta - Poussin chicken stuffed with pancetta, garlic, sage, rosemary, fennel pollen, served over cannellini bean puree, broccoli rabe pesto, slow roasted tomatoes. $24.00

Kobe Strip Steak 8 ounces. $48.00

Mixed Grill Spiedino - Skewered shrimp, fish, Barnegat scallops, oregano-scented breadcrumbs, salmoriglio sauce. $30.00

DESSERTS

Ricotta Zeppole - Moscato zabaglione. $9.00

Cheesecake - Photo by Aversa PR & Events

Cheesecake - Amaretti cookie crust, berry-basil composta, Florentine crisp, aged balsamic. $9.00

Fallen Chocolate Torta - Flourless Valrhona chocolate cake, Strega zabaglione, seasonal berries. $10.00

For more information, please visit www.lukepalladino.com/Palladinos, visit Open Table, follow @palladinosepx, like Palladino's on Facebook or call (267) 928-4339.