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Agrumi Cockatil

  • 2oz Citrus Vodka

  • 2oz Limoncello

  • .5oz Appertivo

  • 1oz Citrus Juice

1. Mix all ingredients and pour over ice.

2. Top with soda water

3. Garnish with lime, or other citrus

Crab Fettuccine 

Confit Tomatoes                          yield 6 servings

  • 1pt cherry or grape tomatoes

  • ¾ cup olive oil

  • 1oz garlic cloves

  • 1oz capers 

  • 1oz caper brine liquid

  • 2ea anchovy filets

  • 1 Tbl kosher or sea salt

  • 1 Tsp fresh cracked black pepper


  1. Rinse tomatoes using cold water and let dry on a paper towel or kitchen towel then place in a sauce pan just large enough to have the tomatoes covering the base.

  2. Mince the anchovy filets until it becomes a paste, shave garlic cloves, drain capers but save and set aside the liquid for later.

  3. In the sauce pan mix the capers, garlic, anchovy paste and tomatoes with a rubber spatula or wooden spoon trying not to crush them. Season the mixture with salt pepper and then pour the olive oil over the mixture.  (Note: only about ¼ of the tomatoes should be submerged in the oil)

  4. Preheat your oven to 375 degrees and roast the tomatoes uncovered for about 45 minutes  or until you start to see the tomatoes crack open and slightly brown on top. The liquid from the tomatoes will begin to simmer at this point and you should pull the pan out of the oven and allow to cool just above room temp around 10 -15 minutes. 

  5. At this point add back in the caper brine that you have set aside and then use a whisk or potato masher to crush the tomatoes until the liquid and oil has emulsified. 

Parmesan Tile                                        yield 16 tiles


First you must have the rite tools for this job.

  • One half sheet pan or baking sheet 11x16

  • One nonstick silicone silpat baking mat 11x16

  • One Microplane cheese grater 

  • Thin spatula (ex. Fish spatula or offset baking spatula)


  • 1 8oz wedge of Parmesan Reggiano cheese


  1. Preheat your oven to 325 degrees 

  2. Lay out the sheet pan on a flat surface and place the baking mat inside of the pan making sure everything is laying flat

  3. Take your block of cheese and grate onto baking mat in circles that are the size you would like the tiles to be, try and grate them so that they are evenly distributed throughout the circle it will be around ½ of an ounce for each tile. (note: you can normally get between 5 or 6 at most on this size sheet pan. 

  4. Place the sheet pan in the oven and bake until the cheese starts to brown, at this point you will start to smell the cheese toasting approx. 8-10 minutes.

  5. Pull the sheet pan out of the oven and allow to cool until around room temperature, lift the edges of the baking mat and use the spatula to lift the cheese tile off of the mat and set aside at room temperature until you are ready to serve. 


  • 1 cup semolina flour

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon fine grain sea salt


  1. Start by mixing the flours and making a mound. Make a deep crater in the top and add the eggs, olive oil, and salt. Use a fork to break up the eggs without breaking through the walls of your mound. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you’ve got a dough coming together. Use your hands to bring the dough together and knead for 7-10 minutes, until the dough is smooth and elastic.

  2. Form the dough into a ball and wrap in plastic wrap. Allow to rest for 30 minutes at room temperature.

  3. At this point either roll the pasta out thinly with a rolling pin or use a pasta maker. If your dough was refrigerated, bring it to room temperature before rolling out.