Brule` Bistro Chef Suzanne Perrotto hosts Chef Antonio Biafora

Brule` Bistro Chef Suzanne Perrotto hosts Chef Antonio Biafora


DELRAY BEACH, FLA, February 18, 2019Italian for Four Hands, Quattro Mani is a collaborative event featuring two chefs. Join Chef Suzanne Perrotto of Brule Bistro and guest Chef Antonio Biafora of Biafora Resort and Spa in the Sila Mountains, Calabria and for an unforgettable wine pairing dinner. Enjoy a culinary adventure curated by Librandi wines, accentuated by native grapes like Gaglioppo, and facilitated by winery owner, Paolo Librandi. Sip, swirl and savor this special culinary event on Tuesday, March 12 2019 at Brule Bistro.


Like Chef Suzanne’s modern American cuisine steeped in Italian roots, the cuisine of Executive Chef Antonio Biafora, seamlessly weaves together Calabrese and Southern Italian traditions with a modern aesthetic. Starting with excellent raw materials hand selected from the region, Chef Antonio creates balanced and flavorful dishes that are creative and visually stimulating yet elegant and derived from the surrounding Sila mountains. Chef Suzanne will hand select local vegetables from area farms, hand craft the pastas and mozzarella cheeses to present a feast for the senses.


Welcome reception of hors douevres and cocktails kick off the evening followed by a five-course dinner sensation—a fusion of culinary mastery and talent.

Crisp Key West Shrimp, Mussel Saffron Brik

Smoked Salmon Goat Cheese Frittella

Uovo alla Carbonara

Paino al vapore, ceci agnello e cicoria

Tacos di mais, gambero crudo e rapa marinata

1st Course (Chef Suzanne)

Butter Poached Maine Lobster
Corn, fennel, pickled morel, asparagus pana cotta, lobster truffle aioli

2nd course (Chef Antonio)

 Carciofo olio e limone
Artichoke at barbecue, olio and lemon gel, artichoke burnt powder


3rd course (Chef Antonio)

Tortello di ricotta, asparagi, piselli e uovo marinato
Handmade ravioli, fresh Ricotta, spring peas, asparagus, marinated eggs


4th course (Chef Suzanne)

Piccione, caldarrosto e scarola
Pigeon breast, chestnut paste, escarole

Dolce (Chef Suzanne and Chef Antonio)

Chocolate Duo
Dark chocolate cake & white chocolate mousse, cherries, burnt meringue

The dinner is priced at $150.00 per person with wine pairings inclusive of tax and gratuity. Reservations are required for this special event; space is limited, please call (561) 274-2046 to secure your participation. For more information visit


About Brulé Bistro

Located in the heart of downtown Delray Beach, in the Pineapple Grove neighborhood, Brulé is a bustling, Mediterranean American eatery led by second-generation Chef Suzanne Perrotto. Established in 2008, Brulé is a favorite for locals and visitors alike. An open kitchen produces vibrant, seasonal and sustainable dishes, while cooking all-time favorites. All pastas, breads (including ice cream) is handmade and cooked to order. Handpicked spirits and house cocktails steeped in speakeasy style with trending seasonality are paired with sharing plates and an ever-changing menu.  The vibe is centered around a communal table and showcases a custom designed bar by local design team, Rustic Rooster including an American flag washed on reclaimed wood. Brule is located at 200 NE 2nd Ave., Delray Beach, Florida 33444. Serves nightly dinner, weekend brunch and lunch Tuesday – Sunday. Reservations are not accepted. For more information, please call (561) 274-2046 or visit


About Librandi

The Librandi winery in Cirò Marina, Calabria is a modern enterprise founded in 1950 by Antonio and Nicodemo Librandi. To this day, they remain faithful to the principles that inspired their forefathers; a great wine requires love and dedication to the land and its history.


About Chef Antonia Biafora

A native of San Giovanni in Fiore, Sila Calabria, Chef Antonio Biafora, has been the è Chef Gourmet del Biafora Resort & SPA. He earned his Bachelor degree in 2011 in Parma from l’Alma (International cooking School). Biafora honed his skills with several internships at two-Star Michelin Restaurant Massa Marittima (Gr) in Tuscany with Chef Francesco Bracali; in Potenza with Chef Frank Rizzut; and, Michelin star restaurant, Cucina del Sud. In 2015, Chef Antonio won the Premio della Giuria del prestigioso concorso “Acqua di Chef” sponsored by Ferrarelle mineral water. In 2015 and 2016, the eponymous Biafora Resort was included in the preeminent cooking guide of Italy, La “Guida 2017 Gambero Rosso ristoranti Italiani, “Identità Golose” e “L’Espresso.” Later in 2016, Chef Biafora earned two prestigious awards: Il “Taormina Gourmet” and il “Premio “PrimOlio 2016.” The accolades continued and Chef Antonio was honored in the company of other prestigious and renowned chefs: Heinz Beck, Massimo Bottura, Antonino Cannavacciuolo, Carlo Cracco, Gennaro Esposito, and Gualtiero Marchesi at Regine & Re di Cuochi, an exclusive event for outstanding Italian restaurants held in Torino.


Chef Biafora’s career continued to excel and In March 2017, Chef Biafora was a speaker at the “Congresso Internazionale Identità Golose” in Milano to represent the Mountain cuisine. In the same month was a protagonist of the Cultural Festival in Paris and at Vinitaly in Verona. In May 2017, Chef staged in another Michelin Restaurant “Michel Bras Toya Japan.”