Each $29 "Original Preparation" serving comes with:
3 big pieces of juicy and crispy fried chicken (dark and white meat mix only) with my special batter
Polenta Corn Pudding
Chef Salad with my EVOO vinaigrette
Freshly baked chocolate chip cookie
Each "Gluten Free" serving comes with:
3 big pieces of fried chicken (dark and white meat mix only) battered in special gluten free batter and fried in separate fresh oil
French Fries
Chef Salad with my EVOO vinaigrette
Freshly baked gluten free chocolate chip cookie
Sicily in Bloom.
Beautiful almond trees adorn the Sicilian countryside and are the first to blossom in late February filling the air with an overwhelming scent and promise of Spring. The Valley of the Temples, just outside the southern town of Agrigento is the site of the annual Almond Blossom Festival celebrating Spring’s arrival and the miracle of life.
This week we taste our way through the rustic but ever beautiful (and flavorful!) Sicily all the while paying homage to the fruit of everlasting love and eternal hope - the almond.
Carnevale - When Anything Goes “A Carnevale ogni scherzo vale!” Have you ever wondered why we wear masks for Mardi Gras / Carnevale? Throughout history, this time of year was known as a time of abandon and excess. Disguised behind masks, one could banish imposed restraints and give in to the human foibles of sexual and gastronomic orgies. Traditionally, at this time, rules and customs went out the window, social divisions were eliminated, and it allowed people to poke fun at the aristocracy. The word “Carnevale” comes from the Latin, “carrum levare” meaning “take away meat”. Throughout the centuries, it was shortened to “carne vale” / good-bye, meat! For Christians, it represented the last moments of indulgences, the last great...
LOVE LETTER TO ITALY – Let me count the ways… INSALATA DI PROSCIUTTO E ACETO BALSAMICO (Emilia-Romagna / Central) Salad of winter greens, prosciutto, pine nuts, parmigiano & balsamic vinaigrette BIGOLI ALLA SALSICCIA LUGANEGA (Veneto / North) Thick homemade extruded spaghetti with sausage ragu MELANZANNE ALLA PARMIGIANA (Calabria / South) Baked eggplant parmesan with fresh tomato sauce & for di latte mozzarella CANNOLI (Sicilia / Islands) Cannoli chips with whipped ricotta cream & chocolate chips Featured wine: Vino Nobile di Montepulciano, La Braccesca, 2016 Read more... Chef's Travel Notes This affair has lasted well over fifty years. My love has never waned, in fact, it has grown stronger with time. Italy is my happy place. Nostalgia for better...
La Braccesca Vino Nobile di Montepulciano 2016, Italy This "noble" wine is soft, fruity and accessible, all of which make it a good choice for drinking now and over the next few years. Sweet floral and spice notes add nuance to red cherry/plum fruit. The blend is 80% Sangiovese and 20% Merlot, aged in cask. This week’s selection is a 91 point rated Robert Parker wine!
