Meet Chef Marco - Q&A with The Man Behind Birba's Homemade Pasta

It’s no secret that we love fresh food - from the fruit in our cocktails, to the eggs in our bennies and the dough in our pasta! With its relaxed atmosphere, al fresco dining, fantastic bar selection, and inventive Italian menu, Birba is the ideal place for an evening hangout with friends, rich with great wine and shareable foods. Our little Italian eatery has become well known and loved for its variety of handmade pastas - the Tagliatelle being a personal favorite of mine. The secret behind our beloved Tagliatelle is the man who makes it, Chef Marco Saba. He was born and raised in Italy, which means his passion for quality food and his straightforward, but jovial nature is pretty much a birthright.

Chef Marco making black and white pasta at Birba image credit:  Sarah Dickenson

Chef Marco making black and white pasta at Birba
image credit: Sarah Dickenson

F10 - Chef Marco, where did you grow up?

MS - Musei, Sardenia, Italy.

F10 - What is your favorite food memory?

MS - Bucatini alla Matriciana by Zio Peppino in Rome.

Bucatini all Matriciana: a traditional Italian dish made with long hollow strands of pasta, pork, pecorino romano and a spicy red sauce - yum!

F10 - When did you know you wanted to become a chef?

MS - I started young, working at restaurants, and eventually made my way into becoming a pasta worker. 

F10 - Where did you gain your culinary experience from?

MS - Working for pasta companies, I never went to culinary school. We have cooking in our blood. I have a qualification from a very large pasta company (Fresh Pasta).

F10 - Is there a chef you admire most? Who and why?

MS - No, I don’t follow chefs. It never interested me. 

Pasta Process image credit:  Sarah Dickenson

Pasta Process
image credit: Sarah Dickenson

Pasta Varietals  image credit:  Sarah Dickenson

Pasta Varietals
image credit: Sarah Dickenson

Black + White Fettuccine image credit:  Sarah Dickenson

Black + White Fettuccine
image credit: Sarah Dickenson

F10 - What is your favorite pasta to make?  Is it different than your favorite pasta to eat?

MS - I love making all pastas. I do not have a preference. My favorite pastas to eat are ones that have filling (ravioli, tortelli, etc.)

F10 - What is your favorite kitchen equipment or gadget to use?

MS - Dough Mixer, it is the most important piece of equipment for my job.

Chef Marco rolls out the dough image credit:  Sarah Dickenson

Chef Marco rolls out the dough
image credit: Sarah Dickenson

Fresh Cut Ravioli  Image credit:  Sarah Dickenson

Fresh Cut Ravioli
Image credit: Sarah Dickenson

F10 - What brought you to Palm Springs?

MS- I left Los Angeles because it was too chaotic. Palm Springs is more tranquil, I like Palm Springs. 

F10 - What do you love most about your job?

MS - The greatest satisfaction for me, is when everything goes smoothly and according to plan. 

image credits: Sarah Dickenson

F10 - What is your favorite dish on the menu at Birba and what would you pair it with?

MS - Black and White fettuccine with a good white wine. 

F10 - If you could only eat one meal for the rest of your life, what would it be?

MS - Can’t answer this question, I could never eat the same meal for the rest of my life. 

Words well said, Thanks Chef!

-

Follow Chef Marco on instagram to find out more about the man behind Birba’s pasta menu!

Mr. Lyons Takes On Greater Palm Springs Restaurant Week

Nearly 100 restaurants from Palm Springs to Palm Desert to Indio, California are participating in Greater Palm Springs Restaurant Week from May 31 - June 9. Mr. Lyons, for the fourth year, will be offering a three-course prix fixe of some of your steakhouse favorites for $49 (not inclusive of beverages, tax and gratuity).

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F10 Catering + IG Desert Chill

We here at F10, love a good party!  Did you know we offer full catering services for intimate dinners, large scale corporate events, weddings, on-location craft services and so much more!  This past season we had the privilege of being apart of some ridiculously rad events.  Our menus are always creatively inspired, locally sourced and meant to be shared amongst friends and family. Check out some of our favorite moments from Instagram’s Desert Chill Party this spring!

event + food photography by Sarah Dickenson

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Desert Chill Cocktails + Mocktails by  F10 Catering   image credit:  Sarah Dickenson

Desert Chill Cocktails + Mocktails by F10 Catering
image credit: Sarah Dickenson

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Strawberry Basil Lemonade “Capri Sun” -  F10 Catering  image credit:  Sarah Dickenson

Strawberry Basil Lemonade “Capri Sun” - F10 Catering
image credit: Sarah Dickenson

“ Chicken & Waffle Cones “ -  F10 Catering  image credit:  Sarah Dickenson

“ Chicken & Waffle Cones “ - F10 Catering
image credit: Sarah Dickenson

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“TacoBell Tacos” -  F10 Catering  image credit:  Sarah Dickenson

“TacoBell Tacos” - F10 Catering
image credit: Sarah Dickenson

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“Edible Garden” -  F10 Catering  image credit:  Sarah Dickenson

“Edible Garden” - F10 Catering
image credit: Sarah Dickenson

“Fry Bar” -  F10 Catering  image credit:  Sarah Dickenson

“Fry Bar” - F10 Catering
image credit: Sarah Dickenson

“Mint Popsicles” -  F10 Catering  image credit:  Sarah Dickenson

“Mint Popsicles” - F10 Catering
image credit: Sarah Dickenson

“Edible Garden” -  F10 Catering  image credit:  Sarah Dickenson

“Edible Garden” - F10 Catering
image credit: Sarah Dickenson

“Fruit Cart” -  F10 Catering  image credit:  Sarah Dickenson

“Fruit Cart” - F10 Catering
image credit: Sarah Dickenson

“Fruit Cart” -  F10 Catering  image credit:  Sarah Dickenson

“Fruit Cart” - F10 Catering
image credit: Sarah Dickenson

What post would be complete without a few faves from our awesome catering team!

Want to find out more about our us, our menus and services? Click the button below and say hi!

Plymouth Gin Hosts “Early Bird Special” at Mr. Lyons

 
image credit:  Sarah Dickenson

image credit: Sarah Dickenson

Last month, all roads led to the valley for the 20th year of the highly celebrated Coachella Valley Music & Arts Festival.  F10 Creative and Plymouth Gin joined forces to host the “Early Bird Special” to entertain tastemakers from Miami, New York and LA at Mr. Lyons before everyone let loose at the festival over the weekend.  As the sun was setting, Plymouth Gin’s Global Ambassador, Sebastian Hamilton-Mudge treated guests to Plymouth Gin 50/50 martinis, the cocktail's beautiful pale pink matched the sky perfectly.

Mr. Lyons’ Executive Chef Erik Dandee and F10 Culinary Director Eddie Moran teamed up to create the perfect 3-course classic steakhouse menu, which included menu favorites such as oysters, shrimp cocktail, prime rib and Mr. Lyons special homemade hot fudge mint ice cream sundae.

Following dinner, guests joined the bumping after-party that had already started at Seymour’s, where special guest Andy Shannon of the Punch Room (The London EDITION) was preparing distinctive Plymouth Gin cocktails, including his famous punchbowl concoctions.  The party went on into the wee hours of the night, as great evenings fueled by delicious cocktails and amazing company tend to do.

image credit: Sarah Dickenson

Don't Miss Out On Cheeky's Grab n' Go!

Don't miss out on our Cheeky's Grab n' Go pop up for Modernism Week!  Located next to Modernism Camp at 515 North Palm Canyon Drive, Cheeky's Grab n' Go has you covered all day long!  With freshly juiced smoothies and croissants in the morning to salads, light sandwiches, cocktails and more in the afternoon, there is a little something for everyone!  Here are the details!

THE DETAILS
When - Thursday February 12th - Sunday February 22nd 
What Time - 830am - 7pm
Happy Hour - 4pm - 7pm

Where - 515 N Palm Canyon Dr, Palm Springs, CA (next to Modernism Camp!)

We know Modernism Week can be grueling, between the heat, parties and home tours, so come relax and recharge with us at the Grab n' Go or swing by for a quick bite on the way to your next event!  With happy hour from 4-7pm, it is the perfect spot to get your afternoon buzz on before heading out for the evening!

I hope everyone has been enjoying their time at Modernism Week because I know I have!  If you are need of a morning espresso before you hit up the town our coffee cart is now located in the Birba gardens and will be open all weekend from 8am-2pm!  Serving delicious Vittoria coffee, it's the perfect place to relax while waiting for your table at Cheeky's or to grab a cup of joe on your way by!  If you are looking for more information click here! Have a fantastically Modern weekend everyone!! xo sarah

A Look Into Birba's New Pasta Menu

Making pasta by hand is a time honored Italian tradition, one that is lost in most modern day households as it is so readily available and inexpensive to purchase.  In an effort to honor their Italian routes and pay homage to this tradition, Birba launched a new pasta menu a few weeks ago featuring a variety of hand made pasta dishes!  I had the pleasure of going into their kitchen and photographing a little bit of the process of how their ricotta and mint raviolis are made.  I've never been to Italy, but chatting with Joe, Birba's sous chef about life and our roots, as he rolled out the dough and formed each little square by hand, made me feel as if I was in Italy chatting with an old friend around the kitchen table.  You can truly taste the time, love and care that goes into each of these dishes.  For me, knowing that someone took the time to fill each of the raviolis on my plate individually, really made me sit down and not only taste but appreciate each of the components in the dish, out of respect for the food and for the person who made them!  Well?  What are you waiting for!  Head on over to Birba with some friends and try out a few (personally I love the raviolis and the pappardelle but they are all great!) xx sarah

Gingersnaps

I know most of you probably think I'm ludicrous for posting a cookie recipe directly after the holidays, but for those of us who decided to not add, "get in shape," to our list of resolutions this one is a must!  Gingersnaps are one of my favorite cookies!  They are spiced, simple, and are so perfectly dunkable it borders on not humanely ok (my fave is with a cup of coffee.)  So if you are like me and have solemnly sworn to avoid the gym then I invite you to join me in devouring this deliciousness!  And for those of you who are trying your hardest to avoid stuff like this remember life is all about moderation!!!! ;) ;) xx sarah

Yield 50 thin cookies
Ingredients
2oz unsalted butter
3/4 tsp baking soda
1/3 tsp salt
.65 oz ground ginger
1.25 oz fresh ginger
1.5 tsp cinnamon
3/4 tsp black pepper
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
8 oz sugar
1 oz brown sugar
1 1/4 oz molasses
4.8 oz all purpose flour
4 oz pastry flour
1.5 egg whites

Method

1. Place butter, baking soda, salt, ground ginger, fresh ginger, cinnamon, black pepper, nutmeg, cloves, sugar, brown sugar and molasses in mixer, using the paddle attachment cream together.
2. Add all purpose flour and pastry flour and mix again. 
3. Add egg whites and mix one more time. Place in refrigerator and chill over night
4. Roll out the dough using a generous amount of flour on the work surface, roll out to ¼ inch. 
5. Use cookie cutter to make cookies and place on a baking sheet covered with parchment paper.
6. Bake at 350 degrees in a standard oven or 325 degrees in a convection oven for 12 minutes.
7. Let cool for 10 minutes and lightly dust top of cookies with an extra fine sugar let cool for another 20 minutes and serve.

No time to make your own? Order a dozen from Cheeky’s for a delicious treat!!!

Mezcal Hot Toddy - YES, Please!

Simple, smoky, delicious.  This mezcal hot toddy is a great twist on an old classic!  Using mezcal instead of whiskey adds a surprisingly delicious and unexpected smokiness to the wintery cocktail.  It may be starting to warm up here in Palm Springs but there's no way I was going to deprive the rest of you who are still living in snowy wonderlands of this drink.  This bevvie was first brought to my attention when I asked my good friend Michael, who is a bartender at Birba and of whom many of you may know as Lutke, for a warm beverage on a rather chilly Palm Springs night, but I wanted it to be different, obv.  And it was EXACTLY the perfect mix of familiar and unexpected.  It warmed me right up and gave me a nice buzz!  I hope you love it as much as I do!  xx sarah

yields 1 cocktail

Ingredients
1.5 oz mezcal (we like Vida Organic)
1/2 oz lemon juice
3/4 oz honey
4 oz hot water
1 lemon wedge
1 orange wedge

Method
In a snifter mix honey and hot water until honey is dissolved.
Stir in mezcal and lemon juice.
Squeeze lemon wedge and orange wedge over beverage and garnish with fresh fruit or place the squeezed fruit directly into glass!

F10 Supports the PS Animal Shelter!

This month F10 is super excited to support the Palm Springs Animal Shelter!  For the whole month of November proceeds of our vegan "PERFECT PITTie" pizza will go directly to the Palm Springs Animal Shelter! The PS Animal Shelter is the only municipal no-kill animal shelter in the Coachella Valley, in a town that is so animal friendly we think it's incredibly important to show our support, raise awareness, and give back to establishments that share in our same values and protect our furry friends.  The shelter cares for between 400-600 animals every day, and depends on donations to continue to be there for the animals that depend on them.  All you need to do is stop in, enjoy a PERFECT PITTie pizza and grab some cocktails with friends! What else could be better than that?

More info at www.psanimalshelter.org
Volunteer at www.psanimalshelter.org/volunteer