Occasionally, a dining experience exceeds your wildest expectations. It’s happened twice to me in Fairhope, and both times it was courtesy of Chef Orlando Amaro. He has a fantastic talent and never disappoints. It’s a testament to his passion for pleasing his guests, wherever he happens to be. His resume is a global Who’s Who of award-winning restaurants, several with Michelin stars next to their name. 

I first met Chef Amaro when he was the culinary director at Plane & Level in Fairhope, and he was featuring authentic Spanish cuisine at the time. We had gathered a group of eight, and I asked Chef to please prepare a Spanish Experience for the table, a tasting, if you will. 

It turned out to be an incredible evening of Spanish dishes expertly prepared with locally sourced ingredients and delivered with service that left nothing to chance. We all agreed it was one of the best food experiences we had ever had anywhere. Truly memorable, and hard to believe we didn’t have to leave Fairhope to experience it. We’ve come a long way from the days when we were a one-restaurant town.

With friends coming to Fairhope for their first time this past Friday, I reached out to Chef Amaro, who has joined Robert and Bentley Evans' team at The Hope Farm. A third Italian restaurant concept in their repertoire is underway and will open this summer on the ground floor at the new Portico office complex on Fairhope Avenue, next to the Fairhope Post Office. Chef Amaro is hosting his latest creation, an Italian Experience at The Barn at The Hope Farm, until the new restaurant is completed.

I had it on good authority that we were in for a treat. Close friends have been to the Italian Experience twice and said it was “outstanding.” Chef Amaro actually contacted me to learn more about who was joining us at dinner. I sent Chef two stories from our archives, one on Lynn Henderson Oldshue, who is a do-it-all journalist, publisher of two books and a magazine, investigative reporter, and music aficionado. 

The second was a story on Andy Levine, who has had an incredible career in the music industry. Moon Crush is his latest venture in Miramar Beach (Destin) at Sea Scape Resort. There, he brings in famous acts to headline a three- or four-day weekend music concert. The headliners invite their friends to join them, and Andy provides a VIP experience. “It’s a beach vacation by day, and a music vacation by night. It’s all about the guests’ enjoyment," he says.”

Lynn’s husband, John Oldshue, is a meteorologist who, with James Spann, recently launched the Alabama Weather Network, an online statewide weather forecasting and information network. Together with Ann Dorman, they founded the Facebook group  Fairhope Now. John works closely with Andy Levine to forecast weather that may impact the concerts that Andy is hosting at Moon Crush. John and Lynn have known Andy for several years. It was an evening Linda and I had been looking forward to.

While waiting for our table at the Barn, we ordered cocktails next door at The Hope Farm and listened to Steven Sylvester while sitting in the courtyard around an outside fire pit. He is an exceptional talent. It was a perfect evening, and the setting was warm and inviting.

We were in good company when we sat down to dine, and Chef Amaro came out to greet us and meet his guests. Once the greetings and introductions had taken place, we handed our menus to our server and said, “Bring whatever the chef  recommends.”

He soon presented the first course, a Carciofo Confit, an artichoke with a lemon truffle emulsion, with the perfect blend of fresh shaved Parmigiano Reggiano cheese, served with Chef Amaro’s signature Focaccia bread.  We were off to a great start.

The next course was a fresh-caught tuna crudo. Like a soup, but rich and savory, it was delicious. None of us had ever had anything like it, and we were blown away by how good it was. Without menus, we were guessing what the ingredients and flavors were.  By this point, we all realized we were in for a treat.

This is where I get a bit confused. Was the next course the pasta with black truffles or the Eggplant Parmigiana? All I know is each dish was exceptional. Without going into too much detail on each course, when the lamb and handmade pasta arrived, similar to a lasagna-style presentation, we had to ask how many more courses were being served.

Then the pièce de resistance was the seared duck breast with yam puree, with shredded lacto-fermented cabbage. It was one of the best things I’ve ever put into my mouth. The flavors worked so well, especially with the cherries.

The end was in sight when we were served Chef Amaro’s house-made gelato with olive oil and herbs in a glass. Last, we were brought a small pastry the size of a donut hole glazed with chocolate and a sweet cream sauce. The perfect finishing touch!

I couldn’t remember the name of each dish, so I asked Chef to send me the tasting menu shown below. What I do know is we were all happy, fully immersed in Chef Amaro’s Italian Experience.

Throughout the evening, the service was excellent. Very attentive, prompt without being overbearing, our server, Erick, told us he met Chef Orlando when he began working at Plane & Level just before it closed and followed him to The Hope Farm. He told us he recognized what a special opportunity it was for him to learn from the best.

Chef Amaro came out several times to check on us and to make sure we were happy. We were. I pinch myself knowing that a world-class dining experience can be had right here in little ole’ Fairhope. Thank goodness that Robert and Bentley Evans kept Chef around to make magic and memories with food and drink. Chef Amaro has embraced Fairhope and the Scenic 98 Coastal area and claims he is here to stay. That’s great news!

It was an exceptional evening, and one I will remember for the rest of my days. I have a feeling this won’t be the last time Andy and Claire come for a visit. Make plans to take advantage of a Topeka Live beach vacation. It’s only two hours away, and, like our Italian experience, you will be treated to a great time!

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Italian Experience Tasting Menu

First Course
Confit Artichokes
Shaved winter black truffles, chive-lime fluid gel

Second Course
Tuna Crudo
Local tuna, pickled peppers, fried capers, Castelvetrano olives, lemon emulsion, micro celery

Third Course
Cacio e Pepe
Roman-style chitarra pasta, DOP Pecorino Romano, black truffles

Fourth Course
Lamb Neck Pappardelle
Braised lamb neck, hand-rolled pasta, DOP Pecorino Sardo, olives

Fifth Course
Seared Duck Breast
Luxardo cherry agrodolce, yam purée, lacto-fermented red cabbage

Dessert
Amaro’s Gelato
Madagascar vanilla gelato, extra virgin olive oil, fennel pollen, sea salt, truffle honey

Italian Bomboloni with Nutella