Twenty eager guests feasted upon five courses at Ciao Bistro in the heart of historic downtown Fernandina Beach at Folio Weekly's Bite Club dinner on May 19. Host Caron Streibich introduced owner Luca Misciasci, who first presented a delightfully thin tomato, mozzarella and basil pizza perfect for sharing among tablemates. Then a colorful, artfully stacked watermelon napoleon with layers of juicy melon, arugula, feta and balsamic drizzle arrived tableside. It was followed by a square of fresh mozzarella, fried and served atop a pesto aioli. The star of the evening was the scallop-and-shrimp-studded seafood lasagna with rich bechamel and fresh mozzarella topped with a mushroom, white wine and mascarpone sauce. A light tiramisu hit the spot for dessert and a heavy pour of red wine washed down the meal.