UYE “ Steppin’ Out Pizza Party with Chef Marc ROUND 3!!!

We seriously had «The Itis» all day after this event! I get full just thinking about it!
Awesome Unilocaler Nelson Q. is always organizing these super food extravaganza’s and this one was no exception. We love Chef Marc of Parma fame and the Q’s, plus it was Nelson’s birthday… so we couldn’t say no!
We pretty much took over Chef Marc’s newest Novecento location on S. Rainbow. We indulged in a special «All You Can Eat» created just for us. We shared salad, eggplant parmesan, soup, pizza, fresh sliced prosciutto, real hot chocolate, cannoli, and gelato!
He even had beer specials for us, how could we resist!
I even got my named chosen to make my own pizza with Chef Marc, what an honor and great experience! And my pizza was fabulous if I do say so myself! Am I using too many explanation points, I can’t help it!!!
My husband fell in love with their Chopped Salad and he rarely eats salad but insists he could eat this all the time. We got to sample some of their new brunch pizza’s with eggs, loved them! I have never been a huge cannoli fan but I managed to shove 2 down my already stuffed gullet, they were that good.
Did I mention I got to hang out with an amazing bunch of Unilocalers… that always makes me smile.
Thank you to Chef Marc and his hard working staff and Nelson and Sylvia for making this happen!

Unilocal 365 CHALLENGE 2014−(186÷365) «Pizzapalooza»
Chef Marc and Team Novecento have done it yet again! A little over 30 Unilocalers, their guests, and little ones were treated to a starter symphony of Eggplant Parmesan, Chopped Salad, Caesar’s Salad, and Tuscan White Bean Soup. Two for one beers were also a great addition! OH, and so was the Prosciutto tasting!
Next came Novecento’s new Brunch Pizzas where toppings included olives, sun dried tomatoes, pancetta, and smoked mozzarella. It was A LOT of food, but the fun part came next. A handful of lucky Unilocalers got to customize their own pizza and share their masterpiece afterwards! It was a great interactive experience with Chef Marc and everyone got so into it! I got to try a few people’s masterpieces, and I even got to make one after first making a Napoletana Style pizza 20 years ago as an intern at Bistro Molokini at The Grand Wailea on Maui. I made my favorite Novecento pizza, the Bianco, and it was delish!
Chef Marc wasn’t done killing us yet, Gelato, Cannolis,
and hot chocolate ended our pizza party, and what a great day it turned out to be full of food, friends, fun, and memories. Thanks again to Chef Marc and Team Novecento, and everyone who came out! ALOHA!!!
Shaka Meter: \uuu/​\uuu/​\uuu/​\uuu/​\uuu/​5

I attended the UYE at the Novecento on Eastern last fall and I am so happy that I was able to attend the pizza party at this location on Rainbow. The staff was friendly, welcoming, and enthusiastic.
Salad, soup, freshly made pizzas, hot chocolate, and dessert. I was stuffed afterwards.
I worked at a pizza place back in high school so it was enjoyable to see others able to partake in creating their own pizzas.
I felt like the event was a big Unilocaler family get together. Good times.
Thank you to all that helped organize a great event.

AWESOME!
Well done, Nelson. Thank you so much for organizing this UYE!
This was my first «Steppin’ Out,» and I am so glad I was able to go. All of the food was amazing and it was so fun to get to make my own pizza, even though it came out in a strange shape (Chef Marc loved it though)!
We really took over the restaurant and Chef Marc and his staff were very accomodating. It’s not often that you get to step behind the counter and create your own pizza masterpiece.
I am already looking forward to Round 4!

Awesome pizza partay! We got to enjoy another tasty pizza party with Chef Marc and some awesome Unilocalers at his newest Novecento location.
The place is amazing and I love that he changes up the décor a bit at each location.
We were started off with his signature Chopped Salad and Caesar Salads, and then shortly after the eggplant parmesan, and as if that weren’t enough we warmed up with some white bean soup… yumm.
And then came the pizzas! Chef Marc introduced us to his «Brunch Pizzas» which all had soft scrambled cheese topped with either sausage, pancetta, sundried tomatoes, or smoked mozzarella. I love eggs so having it features on my pizza this way was a brilliant! The variety was great with my favorite being the smoked mozzarella!
There was so much left over that it had to end there, but then some lucky winners were drawn to make their own creation which we then got to sample.
Finally some amazing hot chocolate, gelato, and cannoli dessert for a grand finale.
Chef Marc was amazing with everyone wanting to make a pizza and even more impressed with how incredibly patient he was with the little ones making their first pizza!
I had a great time with all my familiar Unilocal faces and new ones! A HUGE thank you to Chef Marc and his dedicated team for this tasty experience and Nelson Q. for putting together another awesome and fun event! It was great to share Nelson’s Birthday with everyone present!!!

I echo Teri W’s kudos to Nelson Q. for a great Steppin’ Out UYE at Chef Marc’s newest pizza place on South Rainbow! Nelson, you know how to plan a great UYE and we’re really fortunate to have you in the Unilocal community.
Now, the UYE. As always, Chef Marc was extremely gracious, kind, and prepared to wow us with some fine food. Starting with some great salads – I especially liked the chopped salad– and continuing with white bean soup or as he said pasta fagioli without the pasta, the start was an omen of what goodness was to follow.
We first had some brunch pizzas, pizzas that had been topped with meats (sausage and pancetta) that had been mixed with egg and spread on top. Very tasty! Then, some names were drawn from the box and those people got to make their own pizzas and share with the rest of us. The creations were well done and it was great to see all the smiles on the faces of those making pizzas. Chef Marc was especially helpful with some youngsters who were there making pizzas.
We finished things off with some homemade hot chocolate – made from 70%+ Belgian chocolate – and cannoli and gelato.
We did take over the place. There were about 30 of us there and we had three sets of tables. I can also tell you the difference between ice cream and gelato and why Chef Marc uses orange and almond woods for his pizza oven.
Again, thanks to Nelson for the Steppin’ Out good time, to Chef Marc and his crew for great service, and to my fellow Unilocalers with whom it’s such a pleasure to share food, jokes, stories, and laughs. Mangia!