Posts Tagged ‘ask chef walter’
Ask Chef Walter: Embracing the solo diner – Walter Potenza
by Chef Walter Potenza, contributing writer How restaurants are adapting to the growing trend of guests dining alone. Friends: Solo dining has become a popular trend lately, showing how society is changing. What used to feel strange or uncomfortable is now normal and encouraged everywhere. This shift didn’t happen overnight; it’s been influenced by various societal…
Read MoreAsk Chef Walter: The Tuscan Cibreo – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer The Tuscan crostini, a delicacy from the heart of Florence. Friends: Tuscany is known for its rich culinary traditions that capture the simplicity and earthy flavors of the region. Among the many delectable dishes of Florence, cibreo stands out as a unique and historical preparation, often served on crostini. This…
Read MoreAsk Chef Walter: Testing olive oil, a tutorial – Walter Potenza
by Chef Walter Potenza, contributing writer Photos: Walter Potenza Friends: In this article, I would like to take you on a brief discovery and taste of olive oil. Many of you would like more answers; from selecting to tasting to purchasing, the olive oil dilemma continues to create confusion and uncertainty. Olive oil is an…
Read MoreAsk Chef Walter: Ready for Heirlooms? The Tuscan Panzanella Salad – Walter Potenza
ask chef walter tuscan panzanella salad
Read MoreAsk Chef Walter: Turbot Fillet with Cannellini Beans – Walter Potenza
by Chef Walter Potenza, contributing writer Hello dear readers: this week, I am featuring a recipe with Turbot, a very versatile fish that appears in many restaurants nationally and can certainly make it to your dinner table. Simple to prepare and enriched with lots of flavors. Cooking fish at home leaves many with questions. Keep it…
Read MoreAsk Chef Walter: Know the wheat differences – Walter Potenza
chef walter potenza and bread recipe
Read MoreAsk Chef Walter: Pizza, increasingly popular! – Chef Walter Potenza
by Walter Potenza, Executive Chef, contributing writer Friends: Pizza has transformed remarkably from a humble Italian dish to a culinary favorite worldwide. Its broad appeal knows no bounds, resonating with individuals of all ages and spanning diverse cultural backgrounds. Americans eat approximately 100 acres of pizza daily, or 350 slices per second. There are approximately…
Read MoreAsk Chef Walter: How to buy Vegetables + Fruit – Walter Potenza
fruits and vegetables
Read MoreAsk Chef Walter: The Ultimate Grilling Guide – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: With the help of this friendly and comprehensive guide, you’ll be ready to host a fabulous 4th of July barbecue. Prepare to embark on an exhilarating journey of hosting the most unforgettable 4th of July barbecue with this ultimate summer barbecue guide! Whether you’re a seasoned grill master…
Read More“Ask Chef Walter”: Potato and Prosciutto Souffle – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: This unique appetizer combines basic mashed potatoes with the unexpected addition of prosciutto, which adds a delightful saltiness. The surprise element is the creamy Gorgonzola cheese at the center, making this an exquisite starter. Potato + Prosciutto Souffle’ Recipe Ingredients for six servings (individual ramekins) Three tablespoons unsalted butter, softened…
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