Food by DeLeo x Arbor Midtown- Valentines Dinner 2.13.25
You're Invited!
Join us on February 13th, 2025, for an extraordinary culinary experience as Food by DeLeo hosts its first-ever pop-up dinner. This special evening promises to be a memorable celebration of fine wine, exquisite cuisine, and elevated company, all meticulously crafted by our very own Executive Chef, Antonio DeLeo.
A Message from Executive Chef Antonio DeLeo:
"I am thrilled to announce our first pop-up dinner! This event is a dream come true for me, and I can't wait to share an unforgettable evening with all of you. I've poured my heart and soul into curating a menu that showcases the finest ingredients, expertly paired with exquisite wines. Each course is designed to take you on a culinary journey, delighting your senses and creating lasting memories. I truly hope you can join us and be part of this exciting milestone for Food by DeLeo."
Event Details:
Immerse yourself in a luxurious ambiance as you indulge in a multi-course dinner, each dish thoughtfully paired with wines selected by our guest sommelier, Sonya Borys. Sonya will guide you through the evening, offering insights into the wine pairings and enhancing your overall dining experience.
Choose from Two Exclusive Time Slots:
⏐ 4:00 PM
| 6:00 PM
Seats are limited, so don't miss out on this exclusive opportunity to experience the artistry of Food by DeLeo in a unique and intimate setting.
Hosted by Arbor Midtown:
This event will be held at the elegant Arbor Midtown, providing the perfect backdrop for an evening of culinary excellence and refined enjoyment.
We can't wait to welcome you to our table and share this incredible evening with you. Reserve your seat now and be part of an unforgettable culinary adventure!
Guest Sommelier: Sonya Borys
Reserve Your Seat Here
See you on February 13th!
Recipe of the Week: Arancinis
Ingredients:
Rice:
500 grams Arborio rice 17oz
¼ Onion chopped
Pecorino Romano Or Parmigiano Reggiano
120 Butter 4oz
1 L Vegetable stock 4oz. 4 cups
120 g/4 oz butter for cooked rice
Extra virgin olive oil EVOO
Eggs
Breadcrumbs
Directions:
Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).
Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.
Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.
When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.
Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.
Let the rice rest for about one hour so it can cool and the cheese will melt into it.
Now that the rice and filling are prepped, it’s time for the final Sicilian arancini assembly! Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!
Take your chilled rice and form a pocket in the palm of your hand; add a generous cheese into the middle.
Add another scoop of rice and form into a ball by pressing to get the moisture out.
Place your formed Sicilian rice balls on a baking tray lined with baking paper.
If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.
Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.
Bring oil to 180°C/356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.
Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.
Catering Touchdowns
Our Unforgettable Event at the Buffalo Bills Stadium
Recently, we had the incredible opportunity to cater an exclusive event for a prestigious capital firm based in Toronto. The setting was nothing short of extraordinary—we had a tent brought in, creating an elegant space tailored to their needs. To ensure the freshest and most flavorful experience, we transported our full arsenal of mobile kitchen equipment, allowing us to prepare every dish on-site.
The menu was a celebration of culinary indulgence, featuring succulent ribeye steaks and buttery lobster rolls, alongside a variety of gourmet accompaniments. Our team worked tirelessly to deliver a seamless dining experience, combining impeccable flavors with unmatched service.
It’s moments like these that remind us why we love what we do—bringing people together with unforgettable meals, no matter the location. Whether it’s a stadium, a corporate tent, or your backyard, we bring the same dedication to excellence.
From Passion to Profession: My Culinary Journey from Le Cordon Bleu to Food by DeLeo
Whether I’m following a recipe or inventing my own, the kitchen becomes my canvas, and I find joy in the freedom to explore different textures, colors, and flavors. My passion for cooking began at a young age when I started working at the Newport House in Irondequoit at 15, earning high school credits while gaining hands-on experience in a professional kitchen. That early exposure sparked my love for the culinary arts, and it set me on a path that eventually led me to graduate from Le Cordon Bleu Culinary Academy in Orlando, where I further refined my skills and expanded my culinary knowledge.
When I see people enjoying the dishes I’ve made, it feels like a reward for all the work and thought that went into it. My time at Le Cordon Bleu helped refine my techniques and instilled in me a strong appreciation for the fundamentals of cooking, while also encouraging me to push my own boundaries. More recently, working in the catering industry at Food by DeLeo has been a thrilling and exciting experience. It’s given me the opportunity to work in a fast-paced environment while honing my skills in large-scale event catering, creating dishes that impress and delight on a much bigger stage.
Beyond the creativity and sense of achievement, cooking also offers a way to unwind and de-stress. The rhythm of chopping vegetables or stirring a pot allows me to focus on the task at hand, clearing my mind and helping me to forget about the pressures of the day. It’s a form of mindfulness, where I can be fully present in the moment, appreciating the sensory experience of smell, texture, and taste. Working at Food by DeLeo has further fueled my enthusiasm for the culinary world, expanding my skill set and giving me new challenges to look forward to every day. Ultimately, cooking is not just a necessity, but a passion that feeds both my body and my soul.
-Travis Tuttle
Chef De Partie
Chef's Corner: The Secret Behind Our Famous Penne alla Vodka
If you've ever tried our Penne alla Vodka, you know it's a showstopper. But have you ever wondered what makes this dish so special? Today, we’re giving you a behind-the-scenes look into the creative genius of Antonio, our executive chef, and his journey to perfecting this beloved classic.
The Inspiration Antonio’s passion for cooking began at just 13, when he was washing dishes and helping at family events in Upstate NY. Fast forward through years of dedication, a degree from the Culinary Institute of America, and experience at Michelin-starred restaurants, Antonio returned home with a wealth of knowledge ready to revolutionize our recipes.
The Technique What sets our Penne alla Vodka apart? It’s all in the details. Antonio elevates the dish by using the highest quality tomatoes and fresh, locally sourced cream. But the true secret lies in the toppings. Antonio finishes the dish with a sprinkle of freshly made breadcrumbs, adding a delightful crunch. A generous grating of fresh cheese melts perfectly over the warm pasta, while dollops of creamy ricotta on top add a luxurious texture and flavor that make each bite unforgettable.
A Fun Tip from the Chef “Always reserve a bit of pasta water when making any pasta dish,” Antonio shares. “It’s like liquid gold – helps your sauce cling to the pasta and enhances the flavor.”
Pairing Perfection Penne alla Vodka pairs perfectly with a side of garlic knots or freshly baked rolls (trust us, you’ll want to mop up every last drop of the sauce). And for a complete dining experience, a light salad with a citrus vinaigrette complements the richness of the dish.
Try It at Home – Or Let Us Cater! Feeling inspired? Try recreating your own version at home and let us know how it turns out. Or, leave the work to us and enjoy our Penne alla Vodka at your next catered event – it’s always a crowd-pleaser.
Stay tuned for more behind-the-scenes stories and tips from Antonio and the team at Food by DeLeo. Got a dish you’d love to know more about? Drop us a comment below!
Beyond the Plate: Honoring Roots, Passion, and Purpose in the Kitchen
Cooking has always been more than a skill or career path for me, it’s a passion, a creative outlet, and a deep connection to my roots. From a young age, I discovered that food was a powerful medium for expression, with endless possibilities in flavors, textures, and presentation. When I step into the kitchen, I feel a sense of freedom and purpose, with each dish like a canvas where I can craft something unique. One of my earliest and most cherished memories is cooking alongside my father. He taught me not only the techniques but also the importance of love, dedication, and sharing in preparing food for others. Those moments with him ignited my passion for food, setting me on a journey to become a chef and carry forward a legacy of connection through food.
Attending the Culinary Institute of America was a pivotal step in transforming this passion into a professional path. Earning my bachelor’s degree in Food Business Management provided me not only with culinary expertise but also with the business acumen to navigate the restaurant industry. The program challenged me to think beyond the kitchen, giving me the skills to manage a restaurant and realize my vision for creating memorable dining experiences. One of my favorite experiences from college was the time I spent in Napa, California, learning about the farm-to-table movement. Being surrounded by the vineyards and farms, meeting farmers, and seeing their dedication gave me a profound respect for the journey of each ingredient. This experience deepened my connection to food and inspired me to incorporate sustainable, farm-to-table practices into my culinary philosophy, honoring the land and the people behind each ingredient.
My Mexican heritage is at the heart of my culinary inspiration and creativity. Growing up surrounded by vibrant flavors, rich spices, and the colorful traditions of Mexican cuisine, I learned that food is more than sustenance. it’s a celebration of culture and community. These traditions taught me that food can tell a story, evoke emotion, and create connections. My heritage continues to influence my cooking, and I’m passionate about sharing its depth and beauty in ways that honor the culture while also exploring new interpretations. Incorporating these traditions into my dishes allows me to bring part of my identity to the table, blending the past with the future of food.
Ultimately, my vision is to be a restauranteur who pushes the boundaries of the dining experience and challenges how people perceive food. I want to create spaces where each meal offers a fresh perspective and sparks curiosity, inviting diners to see food as an art form, a story, and an experience. Through my work as a chef and future restauranteur, I aim to change the way people connect with food, transforming each meal into a memorable journey that reflects my passion, my roots, and my commitment to honoring both tradition and innovation in the culinary world.
-David DeGroat
Sous Chef
My Journey to the Kitchen: From Dish Duty to Culinary Dreams
I was only 13 when I started working with my dad, spending weekends and summers helping out however I could. Back then, my main duties were simple: washing dishes at the local Knights of Columbus and giving him a hand with pig roasts for graduation parties. I loved the energy of those gatherings, seeing everyone enjoy the food we had prepared, and I began to understand the real magic that comes with sharing a meal.
When my dad launched his meal prep company, I became more involved, learning the ins and outs of planning and preparation on a new scale. It wasn’t always glamorous work, but I could tell that food and service held a special place for me. However, I still wasn’t quite sure where my career path would lead.
After high school, I enrolled at Ithaca College to pursue medical sales. The field seemed stable and had potential, but I quickly realized that it wasn’t my calling. I wanted something hands-on and creative, something that made people happy. So, I pivoted and enrolled in the Culinary Institute of America—a decision that changed my life.
At the CIA, my world opened up. The rigorous training and the people I met solidified my love for cooking. I was fortunate enough to land a role at Eleven Madison Park in New York City, a three Michelin-starred restaurant. Working there was intense but deeply rewarding, as I honed my skills and discovered my passion for delivering exceptional culinary experiences. The attention to detail and artistry required there shaped my approach to food.
Then COVID-19 struck, shifting plans for so many of us. I moved to California and worked in Menlo Park at a Michelin Guide restaurant, expanding my experience even further. Despite the amazing opportunities on the West Coast, I felt a pull to return home. At the beginning of 2023, I moved back to Rochester to dive back into the family business. With everything I’ve learned along the way, I’m focused on elevating our catering company, bringing in new techniques, and ensuring every meal we serve is an experience our clients will never forget.
-Antonio DeLeo
Sundays in the Kitchen: Cooking, Family, and the Labor of Love
I’ve been cooking for as long as I can remember. My first memory is helping my mother roll meatballs for our Sunday afternoon feast, my grandparents, aunts, uncles, cousins, and neighborhood friends would all come over and enjoy the pasta- old word “all day sauce” that my mother would start cooking saturday morning for sunday feast. She always started the sauce by browning the pork, sausage, and meatballs in the sauce pot, then adding garlic. The smells were and still are intoxicating. We would have antipasto first- then pasta, meatballs, sausage, hard boiled eggs, salad, italian bread and finish with something sweet, cookies, fruit or something like that.
The intoxicating aroma to this day makes me think of love, family tradition. The conversations at the table, everyone talks over each other because their voice had to be heard. I swear they were fixing all the worlds problems. Those sundays, my mother taught me cooking was a labor of love- the meal brought us together - it was the catalyst for so much love- I knew I wanted to do that for people.
-Chef Jason