UYE-Steppin’ Out: MANGIA! with Chef Marc!

Awesome UYE! I’ve been to Parma about a dozen times now but this experience was different, absolutely different. I thought at first it would be another UYE where we show up and order what we want but I read that the Chef wanted to give us a five course meal and a special treat! I was in! Actually, I was «in» when the venue chosen was my favorite restaurant in Vegas.
I won’t talk about the food because Nelson pretty much killed it but all of the dishes served were almost offshoot from the regular menu with a twist. I don’t know if the fish was prepared right or he wanted to try it another way but the skin is usually the one that’s cooked down. Good dish regardless. The spicy jalapeño fillet mignon was good especially with the sweet cabbage and potato bed but I think it had too many flavors going on. What stuck out the most for me was the ebony and ivory dish! It was to die for, a dish I’d pay $ 30 for easily (had it been the full dish). Too bad we can’t have it replicated if we were to go in again.
The special treat Chef Marc had for us was splitting and having us taste the 2 year aged cheese. It was so good that I even saw staff members reach in with their fingers to grab slices of it off the cutting board. The taste of that parmesan cheese was unbelievable. The demo he gave us on how to split the cheese was awe inspiring, I would have just used a chain saw like in a horror movie but Chef Marc went above and beyond for us with this traditional hand craft.
Chef Marc is what made this experience unbelievable. Before and after each course he came out and explained what we will be served. He was really easy to talk to and had many unforgettable stories to share. Service just topped it off, like cheese on a pasta dish. Okay bad analogy but seriously our water glasses were always topped off (whether flat or sparkling [in cool bottles]). After each course our plates and silverware were taken away and new sets put down upon us.
How did he get lentils to taste like that!!! Haha, thank you Nelson, Chef Marc, and the Unilocalers that came out!