Okay, silly title, but working at Stefano Callegari and Antonio Pratticò’s, Sforno was an awesome experience. I started out watching and helping them make dough. I had a quick family meal with all the cooks (and all the cute waitresses) and then watched as they made around 200 pizzas in about 2.5 hours. It was…
I went on a little gelato taste test in Rome with the founder of seriouseats.com, Ed Levine. It was an awesome experience and I’m truly honored to have been included. Our first stop was Gelateria Del Teatro. Their selection was impressive, we had 6 flavors including Pecan Cream, Limone, Greek Yogurt, and Dark Chocolate. I…
Trustees Week at the American Academy is the culmination of months of learning, practice, planning and stress. Actually, it was a lot of fun. So much to do, so little time and so many plates to put out. I had a great time. I’m way to exhausted to write any more about it so the…
One of the last pastas I made at the AAR was a ravioli with ricotta zucchini flower filling. It was just that simple and tasted great. We used burrato, Semolina and 00 flour to make the pasta.
Mona Talbott created the RSFP from scratch and has been running it for the past 5 years. In honor of her amazing accomplishment, Alice Waters and the rest of us threw Mona a party on the roof in Fritz’s garden to celebrate the RSFP’s success. We had favas and peccorino, verdure crude, salad, and of…
One of the obvious perks of working at the AAR is getting to know and see and listen to some amazing artists. The kitchen was lucky enough to have a little private shop talk with Chuck Close up in his studio. He took us through his book which shows his entire body of work and…
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