The performance was a hit with our corporate client Avon and their special guests. This was our second year providing corporate entertainment for Avon at various venues nationwide.

This year we appeared at The Carlton Hotel in Dublin, the Radisson Blu in Athlone, the Osprey Hotel in Naas and Midleton Park Hotel in Cork and we are most grateful to the staff at each venue for their enthusiastic welcome.

Click here to view the embedded video.

Featuring three singers, the show includes: “Ain’t that a Kick in the Head”, “That’s Amore”, “Don’t Rain on my Parade”, “Mack the Knife” and special entry by our singing chef with  “La Donna E Mobile”!

This is a great hit with our family at dinner times. I can’t claim that it is in any way authentic but there is never a scrap of food left on a plate so it must be okay!!!

This tomato sauce can also be used for lasagna.

What you need:

1kg minced beef
2 medium onions
1 carrot
3 cloves of garlic
2 dessert spoon of tomato puree
2 tins of whole tomatoes
½ teaspoon of thyme
½ teaspoon of dried parsley
1 teaspoon of dried oregano
Olive oil, salt and black pepper to taste

500g Pasta (I use spaghetti)

1. Add a little oil to a non stick frying pan and heat it up slowly. Once warmed, fry your mince. I fry mine for about twenty minutes until it is well cooked and a little crispy. Move the mince around the pan every so often to stop it sticking and to break up any lumps!! We don’t want unintentional meat balls.
2. Once the mince is under way I roughly chop my onion and carrot and fry them in a saucepan with a tablespoon of olive oil for about three minutes or until softened. Chop up the garlic and add to the vegetables. I don’t let the garlic cook for too long – if it goes black it tastes horrible. Stir in the tomato puree and simmer for about a couple of minutes before adding the tinned tomatoes.  With a spoon break up the whole tomatoes so there are no giant lumps.
3. Don’t forget to stir your mince!
4. Add the herbs to the tomato sauce and simmer for twenty minutes.
5. In the meantime boil three liters of water in a large saucepan with some salt. Add your pasta. Cook for the length of time indicated on the packet. Once the pasta is cooked, drain well and toss in olive oil; this will stop the pasta sticking.
6. Stir the tomato mixture into the mince and add salt and pepper to taste.

Serve sauce over pasta and enjoy!!

Marco.

I started singing after being discovered on a web blog… since then I am flying and driving all over the world. I have sung for birthday of Prince Albert and I serenaded beautiful ladies in four continents. I would love to sing for you so just call my agent and he’ll make it happen.

Arrivederci! Marco. 

“Astonishing, classy, hilarious and fantastic” are just a few of the words used to describe Marco the Opera Swinging Waiter. Opera aficionados and Rat Pack fans will be bowled over when this artist in disguise bursts into song. With over 20 years experience in show business on the international operatic scene, “Marco" is ready and waiting to entertain your guests. He has sung for monarchs and world leaders including Queen Elizabeth II, Bill Clinton, Prince Albert II of Monaco and as a soloist in venues from the Champs Elysées Theatre, Paris and Zurich Opera House to The Warwick Hotel in New York.

Bryan's Singing Waiter; LuciPiano TrapaPhoney was born in the little village of Sassari in Sardinia an island off the coast of Italy. He is now working as a successful waiter and sometime Chef and living in Killarney in a bed-sit with Irish Dancer and struggling Actor Michael FlatBender. He moves from Hotel to Hotel blending in with the staff waiting for that moment when the Banqueting Manager steps out…..he is drawn to the microphone and with the element of surprise on his side catches the guests off guard and leads them on a truly memorable journey!

Click here to view the embedded video.

When you are looking for fast food there is very little quicker than pesto.

A long time favorite in our house this classic has many variations.

What you need

150ml Extra Virgin Olive Oil
75g pine nuts, walnuts or peanuts
3 garlic cloves, halved
150g basil leaves
150g freshly grated Parmesan or other Italian hard cheese

A traditional recipe will call for pine nuts but these can be difficult to find and expensive!

I often substitute walnuts or even dry roasted peanuts. Most important for me is a good quality olive oil and fresh basil leaves.

You can buy basil plants in many supermarkets and I normally use the whole pot plant. Basil like rocket will grow well in your garden, sometimes too well. If you don’t have a food blender, a hand blender will also work or you can try the authentic mortar and pestle but that will take a lot longer.

1. Wash the basil leaves.
2. Put basil, olive oil, nuts, cheese and garlic in blender
3. Blend to a smooth paste – don’t over do it!
4. Serve with your favorite pasta and fresh baked garlic bread or try on a baked potato.

Enjoy!

Marco xx