Sauces are the hands that cradle the dish, serving to compliment the elements and bring harmony to flavor. Historically, sauces were the nutritional accompaniment to starches and also put salt back into food that had leached during the cooking process (Encyclopedia of Food and Culture 2003). Antonin Carême was the first to coin the term, mother sauces, which are the foundation for other sauces called derivatives (Cuisine Foundations 2008, p. 227). Sauces have evolved in design and can be a creative signature on a classic dish. When considering the benefit of sauces you are destined for cravings of Italian cuisine! Rao’s, the beloved East Harlem neighborhood restaurant is famous for its social clout and mastery of marinara.
For over 115 years, Rao’s has been tucked away on the modest corner of 114th street and Pleasant Ave in the upper borough of Manhattan. In 1896, Charles Rao purchased a small saloon from The George Ehret Brewery and opened Rao’s (Rao’s History). Charles passed away in 1909 of a heart attack and his brother Joseph Rao took over the restaurant until his death in 1930. Charles’ sons, Vincent and Louis Rao then became the operating owners. Vincent eventually brought his wife, Anna Pellegrino on board to rev up the menu. Her refined approach to traditional Southern Italian cooking kept the restaurants highly coveted 10 tables filled with diehard regulars (Rao’s History). Rao’s local following was rewarded with seniority in the form of standing-reservations that still exist today. Anna’s nephew, Frank Pellegrino, an aspiring actor and musician, was often called upon to serve and entertain guests. Today, Rao’s is owned by Frank Pellegrino and Ron Straci, the nephew of Vincent Rao. (Rao’s History). The continued star...
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The Chefs of Le Cordon Bleu International, Cuisine Foundations (2008) Les Sauces Méres- Mother Sauces, (227), Clifton Park, NY, Le Cordon Bleu International.
Rao’s History. Retrieved April, 17, 2011, http://www.raos.com/history.aspx
Chef Dino Gatto (2010). Retrieved April, 17, 2011, http://www.idealchef.com/profile.html?uid=1108
Gettlin, J. Eat your Heart Out, LA Times (1998). Retrieved April 17, 2011, http://articles.latimes.com/1998/jun/24/news/ls-62868
Coraggio, J. Rao’s House Wine? It’s From Warren (2009) Retrieved April, 17, 2011, https://www.strawberryridge.com/raos/press.asp
Rao’s Recipes. Retrieved April, 17, 2011, http://www.raosrecipes.com/category/meats/
Burkons, R. Tasting Panel the Magazine: Rao’s Signature Wines Open in Las Vegas (2009) Retrieved April, 17, 2011, https://www.strawberryridge.com/raos/press/TastingPanelMagazine-Sept09.pdf
I will be talking about Carmine’s Southern Italian Restaurant, Specifically the Theater District location where I work. Carmine’s located in the Theater District is a very successful establishment; I have met some of the hardest working individuals in my time of employment and have learned how the company works. They are a family style restaurant where all food is meant to be shared. Carmine’s implements a real good concept and I will be talking about all of things that help this business thrive and be a fan favorite in New York.
Fanny Fern once said, “The way to a man’s heart is through his stomach” (Fern 1). This not only holds true for men, it surly can be said about anyone. A restaurant that can capture anyone’s heart is Carrabba’s Italian Grill. What makes it different from all the other Italian restaurants? That would be the authentic taste and experience the restaurant provides its customers with. Whether diners choose to go out to celebrate or gather the family for a delicious meal, there is one place that they will certainly enjoy having it at, Carrabba’s Italian Grill. This holds true because as a long-time customer, I’ve experienced Carrabba’s for different occasions from anniversaries, graduations to birthday parties
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain; (at least that way I would have a plethora of bios, summaries, and different multi medias to work with) who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry? what have they done to revitalize a dieing breed? The only thing any of them have done is enhance their own bank accounts and pawn off basic knowledge that should have been passed down from generation to generation. Unfortunately in our fast paced culture no one has time or energy to do anything more than watch people cook on TV and re-heat pre made dishes that have been so processed im not sure they are anything but flavored calories. Its a sad brave new world we live in, which brings me to the main topic of this essay: Alice Waters. I doubt many of you have ever heard of her. She is most famous for her restaurant in my home town of Berkeley California, called Chez Panisse. The restaurant menu changes daily based on whats in season and available. Unfortunately before I can get into all the juicy fun facts about Alice (like how drunk she and mom would get at the bar) Ill have to give you a quick dry briefing on who what where when and why our heroine exists.
Geoffrey Zakarian success was not something that was created over night it was something he learned from the best. Zakarian was trained traditionally under some of the finest French master chefs (Chef/Proprietor, “TOWN”). Zakarian took success by the neck as he started at the restaurant Le Cirque (a Manhattan restaurant) and was named Chef de Cuisine (Chef/Proprietor, “TOWN”). In 1987 he became the executive chef at ‘21’ Club then in 1990 he was hired, same position, at “44” at Royalton (Geoffrey Zakarian). In 1995 he opened the Blue Door at Delano Hotel in Miami, Florida (Geoffrey Zakarian). Zakarian kept opening establishments and getting hired in high positions from that point on. He graduated the Culinary Institute of America (Iron Chef Geoffrey Zakarian) and within 15 years he made several trips to Europe working briefly in restaurants like Pierre Orsay in Lyon, the Porchester in London, Auberge de lilll in Alsace and more (Chef/Proprietor). Now about 20 years later we know him as a food personality, he is on Chopped, 24 Hour Restaurant Battle, Best Thing I Ever Ate and Iron Chef America.
Sentilles, Bob. Bob Sentilles' Louisiana Cuisine 90 Day Menu Cookbook. Baton Rouge, LA: Bob Sentilles, 1984. Print.
Antoine’s’ is one of the oldest family ran restaurants in the USA.[] It was established in 1840, by Antoine Alciatore a French immigrant. His main inspiration was to bring a little bit of his home to New Orleans. It was a big help to him that the city was already filled with French speaking people; French dinning was naturally the next thing introduce to the city. He and his wife, Jules Alciatore like so many others came to America in search of wealth and prosperity.[] Pension Alciatore was the name of their first location and its aromatic odors wafting from their kitchen brought New Orleans to the door. By 1868 with increase of population, the official location of the restaurant became permanent on St. Louis Street; this where the restaurant stands today.
Carfagna’s Kitchen demonstrates everyday that they want to instill the traditions, values, and great service to their customers. The authentic homemade food has brought a completely new meaning to Italian cuisine. With reasonable prices, family atmosphere, and divine food, Carfagna’s has made a standard for families when choosing an Italian restaurant for their lunch or dinner. They know what to expect to every time they dine there and know that they will not receive anything but the very best.
In order to achieve this objective Robert believed that he needed to build a Robert Mondavi brand in the premium wine market segment. This resulted in the initial pro¬duction of a limited quantity of premium wines using the best grapes, which brought the highest prices in the market and had the highest profit margins per bottle. How¬ever, he soon realized that this strategy, while establishing the brand, did not allow the company to generate enough cash flow to expand the business. In order to solve this problem Robert decided to produce less expensive wines that he could sell in higher volumes. He dedicated time and effort to finding the best vineyards in Napa Valley for the company's production of grapes. In addition, he signed long-term con¬tracts with growers in Napa Valley and worked closely with each grower to improve grape quality.
Mitry, Darryl J., David E. Smith, and Gary Zucca. 2009. “Sustainable viticulture and winery practices in California: What is it, and do consumers care”. International Journal of Wine Research. 2:189-194
Dress style had effects on food choices. Most dressed formally dined in the take away store. This was the Italian restaurant.
Shepard, Michael, Bob Crider, Spencer Hatton, and Karen Troianello. "Wine tourism doesn't stop at the winery." Yakima Herald-Republic [Yakima] 21 Mar 2010, n. pag. Web. 12 Feb. 2012.
They have spaghetti and meatballs if someone is looking for a great traditional flavor, or if someone is looking for a more exotic flavor they have things like the bacon and pea fettuccine. Even with all of these different flavors each pasta comes with a unique but surprisingly impressive taste that is sure to blow the consumer away. With all of these options most people would find themselves loving the bacon and pea fettuccine because of the rich flavor of the sauce, and the bacon masterfully cooked to add an interesting break in the rich cheesy sauce. Even if somone who is not a fan of the peas in the dish were to try them they would find themselves happily surprised at the flavor. The bacon and peas are left to stew in the sauce changing the flavor of the bacon and the peas to mesh with the perfectly cooked
When initially analyzing the Old World Wine Industry versus the New World Wine Industry, the differences are evident. Strong representations of this include factors such as size, production methods, brand equity, and production orientation. Through conducting an analysis using Porter’s Five Forces, one can clearly see the clear delineating factors between the Old and New World.
She was never open to new change in the movie because within the Italian culture, tradition is a main part. Everything is made the same and passed down from generation to generation, without any change. The food Marquerite made was not filled with much color or flavor. Bread was also served with the meal but it was most as a side dish to the pasta or other grains. The families who were eating at the restaurant had a bigger family, and all ate together. When eating the Italian meal, they went through every course from appetizer to
Today, India is the second most populous country in the world. The culture of India is also among the oldest to survive, reaching back to nearly 5,000 years. India received their inde-pendence from Britain on August 15th, 1947, thus allowing them to become the most populous democracy in the world. There are many aspects as to what makes India unique, one principle in particular is their food. Indian cooking is vivid, exquisite, and simply delicious. It depends on a wide variety of spices, herbs, and grains for its specific taste. The different types of food which India carry include basic spices, traditional foods, and tasty snacks. It is notable that India has been one of the world’s main dealer of spices for at least 3,600 years.