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Orion Bank/Marco Island again gave back to the community on May 28 when Keith Dameron, vice president and branch manager, welcomed an assemblage of Islanders to the third year of its popular and informative In the Round lecture series. Earlier in the month Dameron sent out flyers announcing the “totally new learning experience in an area of interest to almost every one,” noting also that only 40 reservations would be accepted and confirmed for this particular In the Round lecture.

On the plus side, those who confirmed their intent were greeted upon arrival to seats arranged in a semi-circle each labeled with their respective names. Those who arrived before 7 p.m. were treated to complimentary drinks and a buffet of seafood platters, cheese plates and assorted crackers from the Paradise Seafood Market. Dameron also complimented Paradise Seafood Market’s new owners, Scott and Bill Young, for their seafood platters, noting they would be providing the buffet for the series’ events.

“Welcome everyone to the first in the 2008 In the Round lecture but before we get along I’d like to introduce and say hello to our new City Manager Steve Thompson,” said Dameron, explaining that the annual series’ purpose was to demonstrate the bank’s commitment to the community.

“The community is what this bank is about — we respect our customers so much,” he said, adding that it was important that everyone see their bank, and introduced Assistant Branch Manager Laura Bergo, Customer Service Representative Mai Puccio and volunteer bartender Harry Johns. He also thanked Phillip Starling, General Manager of Marco Beach Ocean Resort for partnering with Orion Bank to bring about this unique and special presentation that included a beautiful brochure each for “Taste of Risotto” and “Taste of Chocolate,” both filled with informative facts that were handed to each person when they arrived.

“I had a crazy notion to do this,” Dameron said, waving his hand toward Sale e Pepe’s chefs standing at attention in back of the mini-kitchen of cooking appliances, set up on white, cloth-draped tables, all lined up in front of the bank lobby’s teller cages. “How many have dined at Sale e Pepe — a dining and wining experience of a lifetime?” he inquired, adding that the presentation would be interactive and participants could ask questions as they came up.

“And now the “Taste of Magnificenza!” Dameron grandly announced.

This first, once-only series happening titled, featuring Sale e Pepe’s Executive Chef Alberto Varetto with Pastry Chef Emmanuel Boscherel, was arguably, the most extraordinary presentation/tasting since the inception of the lecture series in 2006.

“I’m from North Italy and risotto is my favorite dish — it was the first dish my mama gave me,” Chef Alberto explained, noting that risotto is a typical dish there and that the rice is cultivated in Piemonte and Lombardia, with Carnaroli being the premier variety. “But you can also use Viallone, Nana or Arborio. Make sure it’s dry, rice doesn’t like humidity”

“Tonight we make three kinds — Mushroom, Asparagus and Saffron/Parmesan. Make a nice stock, tonight it’s vegetarian — use one handful (approximately 2 ounces) for one portion. My hands are big, maybe two of yours’” he said, noting Italy has many regions and 5,000 kinds of risotto.

Among the questions put to Chef Alberto were about the proportion of rice to liquid (for large amounts approximately 3 cups liquid to 1 cup rice) and stirring constantly

“You need to stand and stir — or you can occasionally rest your spoon on the pan and have a little glass of wine” he recommended. “Once you start it should take 20 minutes for al dente — sometimes people send it back saying it’s not cooked.”

Chef Alberto demonstrated the stages of cooking by bringing the pots of risotto to the seated guests. Once the cooking was completed, every participant was served a beautifully presented little tasting plate containing a spoonful of each risotto. Chef Albert also showed the participants how to utilize leftover risotto into a savory rice cake with the addition of grated parmesan and a beaten egg for binders. The end product was delightfully presented on a plate containing a sautéed rice cake topped with a shrimp.

Last but not least, on to the dessert course.

Chocolate — it’s chronological origins, major manufacturers, and premium brands of chocolate used in Sale e Pepe — everything you ever wanted to know artfully presented by Pastry Chef Emmanuel Boscherel. He illustrated his remarks with a slide presentation that showed each stage of chocolate, from the formation of coca pods on the tree to the harvesting, refining and shipping cocoa beans to the manufacturing factory and more.

Truth be told there’s a marvelous web site “Chocolate Manufacturers Association: The Cocoa Tree” (I found while double-checking my notes) that explains it all.

The highlight of Pastry Chef Emmanuel’s chocolate presentation was the chef’s on-site demonstration as he created a handmade chocolate truffle rolled in cocoa powder and an artistic and colorful molded praline (as they’re known by professional chocolate makers ).

He demonstrated the stages (bringing the molds to the audience when it was practical) that he employed to make a finished praline. He created the free-hand design by coating each miniscule mold with swirls of red and white colored crystal syrup using his thumb like a brush. A coating of melted chocolate was then poured into each mold, followed by an exquisite rum-flavored chocolate filling sealed with a molten chocolate top coat.

Of course everyone got to taste each one of the truffles and pralines Pastry Chef Emmanuel created during his demonstration. “I mainly use five brand of chocolate in Sale e Pepe: Valrhona from France, El Rey from Venezuela and Cacao Barry from France,” he explained, noting that these chocolates range from $14 to $22 per kilo, and are the ones he uses to make his pralines.

“These chocolates offer a real pleasure for those wishing to educate their palates, and the best way to consume these chocolates is alone.”

Keith Dameron concluded the event by congratulating everyone, both presenters and participants, and declared “That’s what this series is all about. City Manager Steve Thompson will be the guest speaker at our next “In the Round” lecture on June 25,” he said, noting that by then Thompson should have a feel for the community.