EVENTS & PRESS
CHEF OF THE MONTH
July 1, 2016
1.5 Di Stefano Buratta (Quartered)
6-7 Roma Tomatoes - Fire Roasted
1 Anaheim Chile - Fire Roasted
1.5 tbsp EVOO
1 Cup Chopped Sweet Onion
1 Tbsp Minced Garlic
1/2 tbsp brown sugar
1 tbsp fresh basil
1 tbsp crushed red pepper
1 tbsp tomato paste
1 tbsp lemon juice
1 tbsp red wine
1 tsp thyme
pinch of black pepper, white pepper, oregano
1/3 cup chopped fresh parsley
Cappelini Pasta or other
Grana Padano to taste
Toss into a heated pan - olive oil, garlic, onion. Brown until soft
Throw in chopped Roasted Tomatoes - Eliminate Seeds
Puree Fire Roasted Chile - add to pan
Heat on medium until soft.
Add tomato paste, sugar, basil, pepper, lemon juice, red wine, thyme, and spices.
Let simmer low-med heat for 10-15 min
Toss with pasta of choice - mix with heated sauce, quartered burrata, and fresh thyme
Top with Grana Padano to taste.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!
February 1, 2018
Italian Stallion Burrata Burger
March 1, 2019
Chef Lisa Dahl is our March Chef of the Month!
Risotto Milanese with Di Stefano Burrata and 24k gold
February 6, 2019
Chef Mattia Galiano is our February Chef of the Month
Di Stefano Burrata with Chimichurri and Acorn Squash
January 3, 2019
Kirstin Jackson is our January Chef of the Month!
Chef Vartan Abgaryan is our December Chef of the Month!
December 1, 2018
SWEET POTATO, POMEGRANATE, HAZELNUT ZAATAR, SCALLION, BASIL
Joe Sasto is our October Chef of the Month!
October 3, 2018
Savory caviar donuts & burrata
charred asparagus salad
chef of the month
tomato burrata salad