An Evening at Odeum On a cool, starry night, we joined our friends Mary Pat and Kurt Michielssen to indulge in Chef Calisi’ s creations. This dynamic couple has deep roots in the community. Kurt, a Watsonville native and former Wildcat football player, and Mary Pat, a Hollister farm girl and former Miss San Benito County, have built a life of service, philanthropy, and adventure.
Mary Pat’ s career spanned journalism and marketing, while Kurt has spent a career in local banking and is currently Sr. Vice President of Pinnacle Bank in Gilroy. He has served on numerous local boards, including the Gilroy Foundation, Visit Gilroy, and the Gilroy Chamber of Commerce, which named him Man of the Year in 2010, just to name a few. Both are dedicated to supporting local nonprofits and are seasoned travelers with a penchant for European river cruises. Their passion for community, fine wine, and their beloved Corgi, Lucy, made for a delightful evening.
Odeum Flatbred
Crafted Cocktails & Exceptional Wine Odeum’ s bar program sets the tone for a memorable dining experience. Our evening began with a round of masterfully crafted cocktails:
Smoked Old Fashioned: A spectacle, Bourbon Whiskey, simple syrup, bitters, Luxardo Maraschino cherries, and orange peel, served under a dome of aromatic smoke, enhancing the bourbon’ s warmth with hints of orange and spice.
Rosemary Maple Sour: the rosemary-infused whiskey, lemon, maple, and egg white struck a perfectly smooth balance between sweet and herbaceous, its velvety texture laced with a gentle whisper of smoky maple.
Mai Tai: A tropical escape with Jamaican rum, lime, orgeat, and a flamed 151 sugar cube— smooth, refreshing, and elegantly layered.
For wine, we selected a Yealands Estate Single Vineyard Pinot Noir, its bright cherry notes and earthy complexity pairing seamlessly with the evening’ s flavors.
Appetizers to Savor Odeum’ s appetizers awaken the palate with bold flavors and artistry. Highlights included:
Odeum Ahi Rotolo
Flatbread: Strips of wood-fired pizza topped with tangy tomato, chilies, parmesan, and basil, offering a slow-building heat that lingered delightfully. We talked about the flavors long after we finished the plate. It worked well with our Pinot and my Old Fashioned. When we go back( likely before you read this) I want to try pairing it with an IPA. I think the combo will be off the hook!
House-made Pocket Pasta: Delicious pasta made onsite with sauteed escarole and cannellini beans. Topped with olive oil and parmesan. This dish was visually pleasing and so good.
Ahi Rotolo: Thin sheets of pasta wrapped around sushi-grade ahi tuna, kissed with citrus and spice— light yet packed with bold flavors, a true testament to Chef Calisi’ s creative approach. Wonderful!( Continued...)
Odeum House-made Pocket Pasta gmhtoday. com Gilroy • Morgan Hill TODAY Magazine: Go. Make history... SPRING 2025 35