Take a peek at some of the amazing food served up by our catering team at COOK – from the perfect antipasto plate, to our Turkey Braciola, finished up with Panna Cotta Parmigiano lanterns. Plus, plenty more in between. What. a. night. See some serious food pictures below! Emilio Mignucci, third generation owner, along with […]
Who doesn’t love some fresh pasta? Better yet, how about throwing some fresh pumpkin in there? Gnocchi is one of those beautiful doughs that you can add just about any flavor to like Pumpkin, Butternut squash, Mushroom, and Spinach. Add whatever you want to flavor… just make sure it’s something on the dry side! Here’s […]
Looking for an easy appetizer that will have people raving? We’ve got just the thing. Grilled shrimp marinated in garlic and fresh herbs, on a stick… wrapped in bacon. Yep, that’ll do it. Here’s What You’ll Need: 12- large shrimp, peeled and deveined tail off 2 cloves of garlic, minced 1 tsp fresh rosemary, chopped […]
This week, we focus on Truffles. The winter truffle harvest yields the most prized truffles, so let’s celebrate with some of our favorite truffle products. Emilio has this amazing way of waxing poetically about every product that he picks up. His excitement is contagious and after we wrap up our meetings I always want to run home and put his tricks of the trade to use.
A couple recipes from the evening will be in your hands soon – the Di Bruno Bros. House of Cheese book comes out in just three weeks! Until then, you’ll have to wing it as you crack open your first Hopfish, your first Exit 16 (made with wild rice, and just glorious!). As I read through my hasty tasting notes, a few favorites jumped out. I am writing them here for you – but also to commit them to memory myself, as a summer mantra.
Nothing puts me in the mood for love like mushrooms. I know, I know – they’re a far cry from oysters or caviar, but aphrodisiacs rely on individual appeal and I happen to be mad for forest smells: wet earth, moss, the vaguely cabbage-y smell of tree rot. These are what led me to a special Valentine’s Day threesome: roasted mushrooms stuffed with Nancy’s Camembert and a spot of Brussels sprout relish.