Tag: vegetarian
Antipasti Bruschetta
Changing the seasonal style of your food can be just as fun as updating your fall wardrobe. While I was browsing on OTTE I was inspired to create a dish that complemented the tones of the upcoming fall collection.
I channeled my recent visit to the organic farm to create a dish that really showcased...
Coi, San Francisco
Bull kelp. Hay roasted beets . Coastal grasses. Wild Sprouts and flowers. I wouldn’t be surprised if a few of us has tried to poison these pesky ingredients in our garden, and yet, they are all featured on the Coi menu.
If this dining concept was offered ten years ago, there would be much less appreciation...
Butternut Penne
Butternut, also known as butternut pumpkin, is a wonderful winter squash with a sweet, nutty taste similar to that of a pumpkin. The ripe flesh is a beautiful deep orange with a good sweetness to it and always in its prime during the winter months. I thought that instead of using the usual pasta sauce,...
Rotolo of Spinach and Ricotta
I had the wonderful opportunity to be invited to pasta class hosted by Chef Ashley Hughes, owner and chef of Alio restaurant, since its opening in 2000. An intimate demonstration to just 6 of us, we were able to learn (and admire) from Ashley the skills to make beautiful pasta from scratch. Chef Hughes...
Spinach and Ricotta Gnudi
‘Gnudi’ meaning ‘nude’ in Italian, are what the Florentines call tender little dumplings that are very similar to gnocchi, except that they are made with ricotta rather than potato, which gives them a far more delicate texture. They’re lightly scented with nutmeg, and refreshingly...
Bacco Wine Bar
Tucked away under a set of escalators, a dark cosy Italian wine bar would be the last thing you expect in the lobby of Chifley Plaza. It is a very popular haunt for executives doting Italian suits during weekday lunches, but by night, it is an inviting space for a glass of wine or aperitivo with their...
