Would you like to expand on different cuisines?
Your known for Italian cuisine, and this is New American—
It's a departure. It's classics, revisited.
Would you like to expand on different cuisines?
A lot of people don't know the fact that we [chefs] all started our careers in the French vein, because that's what we were taught. So it's not only Italian; whether you're cooking a chicken or a steak, it's all in the components you put in it...it's method and technique first. It's how you do it. And here we'll have some Italian dishes too. I'll definitely do ravioli with tomato, because that's what you can get in any kind of supper club.
Would you like to expand on different cuisines?
A lot of people don't know the fact that we [chefs] all started our careers in the French vein, because that's what we were taught. So it's not only Italian; whether you're cooking a chicken or a steak, it's all in the components you put in it...it's method and technique first. It's how you do it. And here we'll have some Italian dishes too. I'll definitely do ravioli with tomato, because that's what you can get in any kind of supper club.
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