Sushi Party

As a chef I seem to always get the question, “Do you know how to make sushi?”  I always respond with, “Of course!”  However, this does not mean I am a pro by any means but yes I know how to roll sushi.  In fact it is quite easy and could be a ton of fun if looking to entertain by having your guests get in on the action with you.  People always say fresher is better and when rolling sushi there is no doubt in my mind that you MUST use the freshest produce and fish you can get…

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Infusing Oils

The beautiful thing about utilizing oils in cooking is the ability to enhance the oil.  This is something I used to do in the restaurant business quite a long time ago, but it still holds value today and not-too-mention it is really easy to do!  Think about how fantastic the natural flavors of extra virgin olive are and how much more amazing it could be if you got a hint of fresh rosemary in it.  Not only do you have to use herbs to flavor oils, but you can also use roasted garlic, sun-dried tomatoes, hot peppers, etc. Literally you…

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Linguine and White Clam Sauce Recipe

This Linguine and White Clam Sauce Recipe always reminds me of the movie “Analyze this” were Mr Paul Viti says “The Clam Sauce, the best!  So every time I go to an Italian restaurant I always ask the waiter if they can make a Linguine in White Clam Sauce even if it’s not on the menu.  Most of the time they can, because it is a really easy recipe.  It’s all about simplicity and elegance combined into one dish that is bursting with flavor.  After you boil the Linguine it’s all about making the Clam Sauce Recipe, and if you…

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