Blog

There’s not many experiences in this biz more satisfying and rewarding than feeding your heroes (and having them like it), in this case one who was a big part of both Chef John and I’s inspiration to get into this line of work. I (D) was fortunate enough to re-cross paths with Chef Mario Batali

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You encounter this word on restaurant menus all the time – Bolognese. What you seldom encounter afterward is, in fact, Bolognese or even an arguable facsimile. Bolognese is simple – ground meat (traditionally just beef or veal, PZ’s uses a local farm raised pork and beef mix), onions, carrots, celery, butter, salt, pepper, a pinch

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Yes we do. Once a month we stick those weird little discs under the grocery shelves and shove them aside, borrow some tables and chairs from Father Mike at Old St. Mary’s, Chef John eschews sleep for a half-week and, Shazam! Another life-changing multi-course feast is served on Sunday (and sometimes Saturday) night, right there

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Meatballs are the St. Francis of Fast Food. They are inherently good, noble, even, in intention. They began as a necessary repurposing, salvaging, scouring of every molecule of usefulness in scarce ingredients – somehow ending up delicious and sustaining. Then something went wrong. Meatballs produced in an economy of abundance, perversely, became Meatballs made out

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