Campari-soaked Watermelon
From The Drake’s Matt Ravenscroft and Ted Corrado

This week’s cichetti recipe brings together a dynamic combination of flavours—sweet fruit, savoury sorrel, and more—all in one bite.


1 watermelon (you can also just buy a half or quarter melon)

100 grams of prosciutto (plus extra for snacks)

50-100 grams each of buttermilk blue cheese

50-100 grams of red sorrel (or chervil will suffice)

1 orange (for zest)

Campari (the amount will depends on how many pieces you are making; roughly you’ll need 1 ounce for every five skewers, or enough to cover the watermelon). 


1. Cut watermelon into 1”x1”  cubes (they don’t need to be perfect; about a thumb’s width will suffice).

2.   Place in ziplock bag or flat storage container and cover with Campari & orange zest (add a bit of juice if you’d like) for 3-4 hours (overnight will work too, but that will make it have more of “punch” to it). 

3. After soaking, remove watermelon from bag and dry on paper towel.

4. Take a slice of prosciutto and cut into 1 inch strips (or about the same width as the melon).

5. Fold prosciutto once or twice and put a 4-inch skewer through it. Put blue cheese on top of watermelon cube with piece of sorrel or chervil on top, and then push that onto the skewer (it should stand evenly when placed on its own).


Matt Ravenscroft was at Ryerson University studying to be a teacher when his first professional cooking job at Crush Wine Bar inspired an instant and lifelong love for the culinary world. He recently joined Drake Hotel Properties to head up the new catering division with Ted Corrado, who joined as Corporate Corporate Executive Chef in 2013. Prior to taking the culinary reins at Drake, Corrado was Executive Chef at the Royal Ontario Museum's lauded c5 Restaurant, where he was part of the 2006 launch team as Chef de Cuisine. 

Together, their goal is to provide an inspired and innovative food and beverage experience for any event, served alongside The Drake’s signature art and cultural offerings, with exceptional service and hospitality.


Bite is a biweekly feature on, and is inspired by the Venetian tradition of serving cicchetti—small dishes to snack on with wine—at local bàcari