Wednesday, July 22, 2015

Vacanza Italiano!

I took so many photos in Italy -- which is pretty typical for me on a trip. But this...this was a trip of a lifetime for a chef.  The pictures are just to take a little bit back with me. The memories are embedded deep in my brain and my soul, but the photos make them seem vibrant and still alive.   I posted social medial shots all along the way.  But, below are just a few that I shot with my real camera. If you click on them, you can see an enlarged version. I haven't edited them at all because that would delay their posting by several weeks. This is just a small taste.  Mangia!

Parmagiano reggiano factory. a beauty in Modena
parm grade 1
curing prosciutto legs in Modena
balsamico DOP!
"a light lunch"
mortadella stuffed chicken
quite possibly the most fun engaging tour guide on the face of the earth: Alessandro at Italian Food Days

Antinori: the vegetarian entree. Badia e Passignano
edible landscapes
insalata arancia in Bologna
tortelli in Brodo
our driveway
stuffed zucchini blossoms at Tre Porte in Castellina in Chianti
Samantha's best meal: pecorino zuppa with gnocchi
saffron risotto. sigh
a pecorino shop in Piena

truffle linguini
the famous Chianina breed somewhere in Chianti region
just one of many of our porcini bruschettas in Siena
cut from the villa garden
on the canals of Venezia
from the boat to our plate: Spaghetti al Vongole
pretty much

Sunday, June 07, 2015

a night in Spain

We meant to take more pictures than this, but at least here's a taste of the catering job I did last week.  Una noche de Espagnol was a delicious success!

cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat
accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,
marcona almonds, membrillo (quince paste), sherry marinated mushrooms
tortilla espagnol with romesco and garlic aoli
pincage of saffron and smoked paprika: the pilaf stage

slowly incorporating broth into the paella

the crust on the bottom of paella known as socarrat is the sign of success!

Friday, April 17, 2015

garlic anyone?

Do you know this trick? I've been using it for months now and then was tickled to find this classy video by SAVEUR.

Monday, February 16, 2015


Scenes from butchery day one:

Things you find in a butchery cooler:
A lamb

A pig. Oink

Thursday, February 12, 2015


go ahead - roast your #carrots. Every veg tastes better after an olive oil drizzle, a kosher salt sprinkle, & 20-30 minutes in a 425 convection oven. These could have even gone a little longer to get charred edges, but alas I was in a rush. 

Wednesday, February 11, 2015


A superfood salad for a high school lunch box :: 
Baby kale, roasted squash, red quinoa, feta, pepitas & balsamic 

Feels so good!

Monday, February 09, 2015


Keep checking insta @zegliano for dailys. 

Today's lunch at Juicy Kitchen, my fav lunch joint. I unexpectedly had free time this afternoon to study Mendelsohn's Elijah for Saturday night, and Culinary Nutrition for my online class. 

This was my source of energy and inspiration. I love to find culinary kindred souls, like Susan at Juicy kitchen. 

A lunch out that you'll never feel guilty about:

Perfectly fluffy sweet potato biscuits topped with wild mushroom gravy and a poached egg. So flavorful!  

And a UMS plug for Satursay night's concert: 

Tuesday, February 03, 2015

Thursday, January 22, 2015


American Harvest: lunch service. 
Tables are set and ready to taste.

Short descriptions below DO NOT do service to the hard work required to create these plates of food.  This is an art. And Chef Shawn Loving is on his game.

Maybe it's this well worn Escoffier...
tasting plate. yes please. after Chef explains it all in detail. Double yea. a bite from all of the following dishes in order to be able to explain to the customers during service.
outstanding charcuterie plate, house made charcuterie, house made accoutrements

lamb plate: merguez, lamb loin, lamb demi glace, lamb confit in a vol-u-vent, pickled cherries and mustard seeds

lake perch: classic, clean, yum

mozzarella in tosca: swimming in a red wine fresh tomato sauce, with broccolini and fried kale

Wednesday, January 21, 2015


365:21 #breakfast before class in an hour. #overnightmuesli, #cherries and a spoonful of french #chestnutspread. #sevensundays #sevensundaysmn #muesli #zegliano365