A Southern Neapolitan Night

Garden & Gun presents A Southern Neapolitan Night.

On Naples Thyme cocktail by Beau Harris of Campiello, with Blade and Bow Kentucky Straight Bourbon Whiskey, Aperol, amaro, thyme-infused lemon simple syrup, and Natalie’s grapefruit juice.

Jeff Parrot, brand cultivator for Blade and Bow Kentucky Straight Bourbon Whiskey and Casey Barber, founder of Rose Gold, with the Blade and Bow field bar.

Country ham and melon with pickled Fresno chile and mint.

From left: Katherine Peterson, senior social media manager at Paradise Advertising, Paul Biernes, executive director of Naples, Marco Island, Everglades CVB, and Sandra Rios, PR and communications manager of Naples, Marco Island, Everglades CVB.

Brendan and Gigi Downing.

Dinner is set in The Club Room at Campiello restaurant.

Truffle chicken and dumplings with braised chicken thighs, truffle gnudi, and Parmesan prepared by chef Chase Barrett of Campiello.

Cornmeal tripletail with fish head stew and Hoppin’ John prepared by Chef Andrew Wicklander of The Continental.

Dessert trio with Kentucky bourbon balls, pecan pie bars, and bourbon caramel panna cotta, created by Chef Carmelo Ramirez of Ziggy D’Amico’s.