1996 BEST NEW CHEF AWARD PROFILE
F&W Star Chef
RESTAURANTS: No. 9 Park, Menton, B&G Oysters, Drink, Sportello, The Butcher Shop, Stir (Boston)
EXPERIENCE: Michela’s (Cambridge, MA); Olives, Galleria Italiana (Boston)
WHAT RECIPE ARE YOU MOST FAMOUS FOR?
Prune-stuffed gnocchi. It’s potato gnocchi filled with vin santo-soaked prunes, and the sauce is equal parts butter and foie gras, a beurre monté that gets whisked into a reduction of vin santo and shallots. On top, it gets seared foie gras and toasted almonds. It’s one of those dishes that I don’t think anyone has ever done. Italians don’t usually mix foie gras with pasta.
WHAT INGREDIENTS DO YOU LOVE OR HATE AT THE MOMENT?
I hate pork! I’m porked out. I think veggies are amazing. Right now, I’m in love with dried fava beans, and these really tiny baby kales.
DO YOU HAVE A FAVORITE NEW STORE-BOUGHT INGREDIENT?
A quince spray called aceto di mele cotogne. It’s a quince vinegar, but in a spray bottle. I use it on delicate herbs and lettuces.
