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What's the process for trying out new menu items? We run nightly specials. I tell all the sous chefs to think of it as something they’d like to see on the menu…we then try it out and get feedback from the customers, servers and cooks to see how it does. If we have really good success with it, we will try it again and give it a little bit of a trial run and go from there. What are your favorite ingredients to work with? Salt and olive oil are a given. I enjoy cooking with fish like grouper or snapper. But I love working with different kinds of tomatoes. They are so versatile and will go with mostly anything. Right now the Heirloom Tomato & Burrata Salad features the heirloom tomatoes beautifully. We have a stuffed olive dish with a spicy tomato sauce. The house-made Sriracha has tomato as well. We get really nice local heirloom tomatoes that I like to use so they are pretty spread out across the menu. �������������������������������������������������������������� Chef Mario from Bella Brava was the first person I worked for and made a big impression on me. He is from Italy, has worked all over the world and opened many different restaurants. My grandmother was straight from Italy. She was a great cook and when I was a kid, she inspired me. Chef Mario reminded me of her a little bit in their ways. Since I've progressed in my career, Jason Cline was a huge inspiration and motivated me a lot. Jason taught me about the awesome ingredients we have locally and to not be afraid to make a mistake. I learned from him to be creative, follow my gut and do what I think will work. My brother, Anthony, is also a chef and encouraged me to join him in the culinary arts. He is a Chef de Cuisine in New York City. I worked for him at Bella Brava before he went to New York City and worked for Michelin-starred chefs. While apart we would share ideas, pictures, recipes, etc. Now he is back in St. Pete and working with me at Birch & Vine. We make a great team. Duck Duo Heirloom Tomato & Burrata Salad “My grandmother was straight from Italy. She was a great cook and when I was a kid, she inspired me.” Blueberry- Ricotta Blintzes 20 localsDISH MARCH/APRIL 2017


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