“I am really proud of the food we’re now offering to customers,” says Stanza Italian Bistro & Wine Bar owner, Joel LaSalle. ‘Twas not always so, however. Since its inception a couple years ago, a revolving contingent of chefs has been the rule at Stanza, and consistency a constant issue. But with the hiring of Executive Chef Jonathan LeBlanc, LaSalle is a very happy man, … [Read more...]
Scheff’s Table—Beef Carpaccio
I really love beef carpaccio for its simplicity. And, while it might seem like something you only find in restaurants, it’s a dish that is easily prepared at home. Why, there’s not even any cooking required! The key is to use the best quality meat you can find from a reputable market or butcher. This recipe makes a great appetizer for four people. Ingredients: 1 lb. … [Read more...]
Scheff’s Table: Seafood Fideuà
During the Christmas holiday season, my wife and I enjoyed an excellent dinner at Café Madrid restaurant. One of the dishes we especially liked was called fideuà. It’s a Spanish dish that uses fideo – vermicelli-style pasta cut into short pieces. This is my take on the seafood fideuà, which is sort of like Spanish paella, but made with fideo pasta rather than … [Read more...]
Scheff’s Table: Chorizo-spiked Steamed Mussels
Up at beautiful Log Haven restaurant in Millcreek Canyon, chef Dave Jones makes an appetizer that I love. It’s a hearty dish of clams in a spicy broth with chorizo slices and grilled rustic bread to soak up the delicious broth. This recipe is my attempt to replicate Dave’s delicious dish using mussels instead of clams. Give it a try! Ingredients: 2 Tbs. olive oil 1 1/2 … [Read more...]
Scheff’s Table: Au Gratin Potatoes with Parmigiano-Reggiano and herbs
Scheff’s Table: Cheesy Au Gratin Potatoes Preparation time: 30 minutes cooking time: 40 minutes Ingredients: 2 lbs. russet potatoes, peeled and sliced very thin (I use a mandolin for this) 2 cups heavy cream leaves from 4-5 thyme sprigs 1/4 cup minced fresh chives 1 1/2 cups grated Parmigiano-Reggiano (don't skimp on the cheese … [Read more...]