Marigold Underground

Marigold Underground

On Friday, April 8 2022 Marigold went underground for a very special evening among the ancient ruins of Domitian's Stadium, hidden below Piazza Navona.

 

 

The seated dinner hosted more than 120 guests from all over the world who had come to Rome for the Cornell Hotel Society's annual EMEA regional conference. The Friday night Industry Dinner brought together society members, speakers from the conference program that took place earlier in the day and local hospitality professionals.

 

 

The evening began with a cocktail hour in the intimate courtyard located above the ruins and museum. Marigold's resident barman, Ali, poured natural sparkling wine, Marigold lemonade and made-to-order Americano cocktails to serve the guests. Marigold cocktail hour wouldn't be complete without signature bar nuts and pickled seasonal veggies.

 

 

Guests were escorted downstairs where the museum had been transformed into the evening's dining room. Twelve tables had been set up among the ruins, lining corridors and filling spaces where over two thousand years ago spectators gathered, squatters lived, and business was dealt.

Service was carried out by the whole Marigold team. Doris and Caterina helped Sofie assisted Sofie with decorating the tables with foraged wild fennel. Osman was capo di sala who managed the evening and guided the staff through service. The rest of the staff pitched in with all the other moving parts needed to make the evening happen so seamlessly.

 

 

In the far end of the museum under a large tufo stone arch, a natural wine bar was set up for Maurizio and Frank from Vino Roma to serve guests wine throughout the evening. The bar allowed the team to talk about natural wines, offer tastings and serve the guests quickly and efficiently.

 

 

 

Domenico's entire menu was executed entirely by himself, Elisa and Jacopo. The dinner was served family-style, with large beautiful platters brought to each table for guests to share and serve themselves. A first course of three dishes followed by a second main course with sides. The tables were completed with thick slices of Marigold sourdough, crackers and butter.

 

Menu

First Course

  • beetroots, primo sale, preserved lemons, buckwheat, salsa verde
  • vignarola with artichokes, asparagus, peas, fava beans, puntarelle, radicchio, arugula, and toasted bread
  • burrata, pickled vegetables, radish

Second Course

  • braised beef with mustard
  • (vegetarian option: spanakopita with potatoes, chard, and wild garlic pesto)
  • potato salad
  • Marigold green salad

Dessert

  • bread pudding with marinated strawberries

 

Needless to say, the event was a smashing success and highlight for participants of the three-day conference. The flavors, the location, the experience and the memories won't soon be forgotten.

 

 

Catering by Marigold

Marigold is a restaurant & micro-bakery. Sofie and Domenico typically do not accept catering requests as events tend to pull focus from their lives at the restaurant which remains their top priority. This event was originally set to take place in April 2020 but was postponed due to the pandemic. Despite all the changes over the two years, they still honored their commitment to carry through.

If you're interested in an event catered by Marigold, you can send your request to the restaurant General Manager at jonathon@marigoldroma.com.

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Photos by Giulia Venanzi | Video by Red Rebel Agency

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