Posts Tagged Michael White
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May 21, 2010 by admin
Heather Bertinetti – pastry chef extraordinaire
At just 25, Heather Bertinetti is turning out incredible dessert menus for all three of Michael White’s award-winning restaurants, Alto, Marea, and Convivio. Before joining Michael two years ago, she worked at Gramercy Tavern and Per Se. Her passion for sweets makes juggling three restaurants with varying regional styles a real treat! What led you [...]Archives
April 7, 2010 by admin
Inside Alto
Chef Michael White is everywhere. With three kitchens to run, he’s constantly shuttling between them, in the midst of the action, assisting his staff in every part of the process—a capable leader and a willing member of a seamless team. At Alto, in the fall, it’s easy for White to effuse about the special meat [...]Archives
January 27, 2010 by admin
Aperitivo!
As Italy races to compete with the fast-paced modern economy, there is less and less time for long lunches and drawn-out coffee breaks. This is most evident in cities like Milan and Rome, where business-suited men can be seen slamming espressos, dashing their change onto the counter, and smoking a hurried cigarette en route to [...]Archives
January 22, 2010 by admin
In the Pan
Scott Conant shares some of his star ingredients, his favorite dishes using them, and recipes for creating an outstanding meal at home. Chickpeas Chickpeas, also known as garbanzo beans or ceci in Italian, are the most consumed legumes throughout the entirety of the world. Originally from the Middle East, they have a delicious buttery texture [...]Archives
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November 11, 2009 by admin
FISH – Tips, Griling, and Easy Serves
“The biggest mistake people make when it comes to fish is overcooking it,” says Chef Michael White, who notes that in general we tend to overcook food in the United States. “Having a perfectly cooked piece of sea bass or a trout is very special.” The same goes for shellfish: White sings the praises of [...]Archives
November 4, 2009 by admin
Spring Awakening
Marea features a constantly changing menu to accurately reflect the seasonal changes on the land as well as in the sea. Chef Michael White is constantly inspired by the bounty the spring season brings: “Spring is a great time for chefs!” Fish Soft-shell crabs: Soft-shell crabs–or moleche, as they are called in Italy–will be cooked [...]Archives
May 15, 2009 by admin
Coastal Whites
Often considered wines intended for refreshment rather than reflection, Italy’s coastal white wines have been widely regarded as being better sipped from a sweaty glass in the sun than on a table in a critically acclaimed restaurant. This is changing, though. Many coastal appellations throughout the country have been producing interesting and structured wines that [...]Archives
May 15, 2009 by admin
Champagne Cocktail Italiano
In the spirit of finding a cocktail that titillates the palate without overwhelming it, we have brought together the finest sparkling wine, Champagne, and one of Italy’s greatest aperitivi, Aperol. The pear puree rounds out the drink and adds a slightly savory element. Created by Alto bartender, Daniel Horvath, this crisp and refreshing cocktail will [...]Archives
May 15, 2009 by admin
A field trip to ITALY
with chef Michael white Every time I go to Italy, I get inspired. Jared Gadbaw, our chef de cuisine at Marea, and I came back from this trip with enough ideas to fill five menus! It was important to take Jared on a trip like this: getting to taste and see firsthand how chefs in [...]Archives
May 15, 2009 by admin
Marea – Fishing for Inspiration
Chef Michael White’s passion and enthusiasm for Italian food is nothing less than contagious. At Marea, his latest outpost for authentic Italian cuisine, he takes on seafood with a bright, bold, yet simple approach. And in typical White fashion, he’s done his homework, recently traveling to Italy for inspiration with Marea’s chef de cuisine, Jared [...]Archives
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April 24, 2009 by admin
Spaghetti with Tomato & Basil
This is a straightforward, traditional, fresh tomato sauce in which ripe tomatoes–and little else–get cooked quickly to retain their vibrant flavor. Why then is this dish such a hit? The key is in the finish. Here’s how I put the dish together at the restaurant: I take a single portion of pasta, cooked just shy [...]Archives
April 24, 2009 by admin
Hennessy Pom Sidecar
This is one of the best classic cocktails, with a twist of the everpopular pomegranate juice. The Hennessy Pom Sidecar has the balance every good cocktail should have: alcohol, sugar, and acidity, all mixed up in a tasty drink. 1 oz H ennessy VS 1/2 oz Grand Marnier 3/4 oz fresh lemon juice 1/2 oz [...]Archives
April 24, 2009 by admin
octopus
finaly getting a little tenderizing loving care Once relegated to the position of that mysterious sea monster of the depths, and always on the receiving end of squeamish faces on sight, these eight-armed invertebrates are finally getting their due: center stage on the dinner plate. Vincent Cutrone, owner of the Octopus Garden in Brooklyn, a [...]Archives
April 24, 2009 by admin
The Italian Job
Alto’s Bartender Daniel Horvath Amari, Italy’s traditional bitter liqueurs, are usually consumed as a digestivo, but are now finding their way into cocktails, especially in the United States. Brewed with an often secret mix of herbs, roots, flowers, and other botanicals, the concoction is left to macerate in a neutral spirit before being distilled. Horvath [...]Archives
April 24, 2009 by admin