My cooking style starts with fresh local produce, cooked simply but carefully. In the Italian tradition, some dishes are left minimal and pure, using one, two, or three ingredients with precision, then finished with only a dash or lemon or olive oil. Other dishes are enlivened with modest amounts of fine imported products (cheeses, spices, dried fruits and nuts, syrups, etc), giving room for creative combinations and opening the door to the flavors of the Middle East and Asia.
I also use dairy, including my own cultured cream and fresh cheeses, and local and imported cheeses. Meat has a role as well, although I tend towards the more modest cuts that are big in flavor, like short ribs, chuck, shank, oxtail, organ meats, shoulder, and sausage. This is both an ecological choice, to offer high quality food appropriate to a future of strained resources, and a personal style. Rather than leaning on a roast beef or rack of lamb to create a decadent experience, I seek the highest experience for my customers through transformation of modest ingredients with hard work, creativity, and passion.
Stanford University, studies in fine arts and design
Milan and Bologna, Italy, diverse cooking experiences
Eat Records, Brooklyn
Expressly Local, Lancaster PA
Commonwealth on Queen, Lancater PA
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