tag:blogger.com,1999:blog-41541769430855612652012-01-24T04:43:06.961-08:00A diary of a Brooklyn boy's obsession with food and hospitalityMike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.comBlogger1661100tag:blogger.com,1999:blog-4154176943085561265.post-37621402009105028942008-08-05T11:47:00.000-07:002008-08-05T12:05:08.994-07:00

left the Spice Chart on my doorstep, I THANK YOU!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com129tag:blogger.com,1999:blog-4154176943085561265.post-89745757581962131422008-08-05T11:28:00.000-07:002008-08-05T11:40:50.797-07:00

Some years back, my spectacularly talented friend ESO made me a functional industrial sculpture to store CD’s, a boldly original design erected from antique hardware drawers. Much has happened since. Not only has the digital manifestation of music storage altered our relationship to the physical, but so has my career…altered. Enter my new food installation, a curated storage unit for spices,

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com237tag:blogger.com,1999:blog-4154176943085561265.post-12837701906355040712008-08-05T10:53:00.000-07:002008-08-05T11:15:33.416-07:00

These days I can’t get enough. I have never gone out of my way to eat Steak. The Steakhouse experience always felt antiquated, old $, somehow not worth it… But let’s be real. For a third of the price as dining out, splurge on a Porterhouse from a trusted butcher, break out that Pink Sea Salt that you have never used and decant a wine you were told you should never open. And since you are being

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-57200654305129950472008-08-05T09:55:00.000-07:002008-08-05T10:51:28.857-07:00

My sister is expecting her 1st born; the first little one to enter my life and I couldn’t be happier.We decided it would be fun to make freezable dinners for the days when the baby demands more time than thawing and sautéing can accommodate.Here’s what went down… Early in the day I assembled Strawberry crumbles.A Strawberry and Thyme jam followed to be stored away. Re-constituted and jarred Sun

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-26219343592007889632008-07-22T08:24:00.001-07:002008-07-22T09:12:21.573-07:00

Something pretty amazing just happened. Expect caps and exclamation points to follow. I found / stumbled on Zucchini blossoms on MY OWN BLOCK! To be accurate in my reporting, they were actually up the block from my house in an unmarked, non residential plot. Best to rewind…2 days prior to this miraculous event I became aware that they were in season. I began a local search for them, first the

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-23643572873335315892008-07-21T14:06:00.000-07:002008-07-21T14:34:33.623-07:00

As you probably know, like many New Yorkers, I am fixated by Pizza. Click here, here, here, here, here and here if you don’t believe me and remember this blog doesn’t account for 28 years of daily intake. So… Last week I ventured to Arthur Avenue in the Bronx to sample a different borough’s Italian offerings. I wandered the market, sampled Mozzarella, sipped espresso and then landed at

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-26391038011012858942008-07-14T12:18:00.001-07:002008-07-14T12:46:07.645-07:00

Brunch bothers me. Painfully long waits, staff in the “weeds”, bland cocktails, over poaching, recycled ingredients and unjustifiable pricing usually keep me in my own kitchen on weekend mornings. It is the only genre of food that, hands down, Manhattan wins. But this past weekend, I had a brunch of literal perfection @ Belleville in Park Slope, BK. Ever since they took their basket of croissants

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com3tag:blogger.com,1999:blog-4154176943085561265.post-89510891516459649852008-07-14T11:01:00.000-07:002008-07-14T11:11:15.976-07:00

My obsession with photographing even the most peripheral references to food resulted in this ridiculous image of red wine spillage on my once pristine white kicks. It’s the background which actually reveals the hidden reference of the photo. My foot in between these drunk singing girls on the F train. Ha!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-39760943538827853002008-07-14T10:43:00.000-07:002008-07-14T12:38:54.138-07:00

Although my experience in Maine was focused on the farm, the other Main attraction, Lobster and Clam Chowder, seductively loomed. A morning spent in Bar Harbor brought New England Clam Chowder into the fore of my palette and inspired the recipe below…The way I see it, the best Soups fall into two categories; the throw everything into a pot and walk away (Tuscan style) or the carefully layered,

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-32910390085153582902008-07-10T09:47:00.000-07:002008-07-10T10:53:20.248-07:00

For many, getting Corn from a local stand, Apples picked from their orchards or Lobsters from the nearby shore are everyday occurrences. Despite road trips, beach houses and daylong excursions, the fact remains; I am from Brooklyn NY and not until my trip to Italy had I spent any real amount of time in the dirt, living and breathing what I eat. The week of July 4th brought me to Mandala Farm in

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-44254863656643265132008-07-09T08:53:00.000-07:002008-07-09T09:06:35.557-07:00

A new Decanter, hours spent designing signature cocktails and a Liquor upgrade meant…Bar re-design. Not bad eh!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-89722933733888482982008-07-09T08:00:00.000-07:002008-07-09T08:47:22.802-07:00

I must admit, I have a tendency to take birthday food extravagances far. In the past I have fixated on gifting and challenging myself with high echelon ingredients and have indulgently created environs for my crew and me to feast in celebration of…another year loving food as much as I do. This year, my beautiful friend Suri took it upon herself to create an elaborate brunch of culinary activities

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com3tag:blogger.com,1999:blog-4154176943085561265.post-33988201700421366442008-07-08T10:30:00.000-07:002008-07-09T07:06:33.739-07:00

Enliven mediocre wine with fresh fruits, a splash of juice and herbs, chill and there you have it.Best paired with deep beats at a great outdoor event!Love to the beautiful dancers, Mr Daz-I-Kue and Chris Annibel for making "Carmina Soul : Part 1" a summer stormer!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-66347247943783022832008-07-08T10:15:00.000-07:002008-07-09T07:03:10.125-07:00

Welcome to my new summer lunch addiction!I can’t get enough of the Cold Soba Noodles with Shrimp Tempura from Tamari (201 5TH Ave Brooklyn, NY).Tamari is my favorite restaurant for COOKED Japanese food. Although the Sushi is fresh, it is not memorable. Their daily specials and Udon variations however are as good as it gets!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-88365802233351914832008-06-16T14:30:00.000-07:002008-06-18T08:19:01.951-07:00

I reckon we are overdue for a recipe. Welcome to my Gazpacho…a silky, refreshing, raw and ripe summer moment! Ingredients:For the Soup…Fresh TomatoesDay old breadOnionGarlicRed (& Orange / Yellow if you can) Bell PeppersOlive OilRed Wine VinegarV8S&PFirst coarsely chop 3/4 of your tomatoes, onions & bell Peppers and set aside. With the remaining fresh ingredients carefully dice them into small

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-78926403733012035642008-06-16T10:25:00.001-07:002008-06-16T14:42:11.677-07:00

I always say New York’s culinary offerings are a full spectrum of possibility; that we have the best and worst food, at the most affordable and extravagant prices, in the most central locations to the farthest reaches, in the daintiest portions and grandiose exhibitions of indulgence and of course more gray area than a surrealist B&W short film.It is no secret that I love fresh produce. I work

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-42518270471862280792008-06-05T11:11:00.001-07:002008-06-08T17:18:20.788-07:00

This may be redundant, but regardless of hype, Corner Bistro (331 W 4th St) really does make a damn perfect Burger. This sepia toned, West Village staple is the quintessential late night greasy grub experience. Piled high, my “Bistro Burger” consisted of Bacon, Cheese, L&T, Pickles, Red Onion, Mayonnaise, Mustard & Ketchup @ $6.75!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-39966390902609797982008-06-05T10:44:00.000-07:002008-06-07T08:28:00.540-07:00

I don’t care how many nutrition initiatives a fast food company implements to deter hard facts, but I know that getting a “Subway” Hero is NOT an act of “Eating Fresh”. Nor does it correlate with Ice Cubes or giant Slurpees. Resounding WTF!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-12737912423213321472008-06-05T10:34:00.001-07:002008-06-05T16:13:54.511-07:00

…on the way to a club, all I could think about was rescuing these perfectly crispy French baguettes from the trash. What happened to making Breadcrumbs?

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-85552949208038188062008-06-05T08:58:00.001-07:002008-06-05T16:13:03.182-07:00

Off the bat, I knew I couldn’t achieve the “perfect char” which delineates a great individual thin crust pizza. What I could ensure was that the most basic ingredients and principles of a Margharita Pizza I learned in Italy were brought to succulent fruition. Without a Brick Oven or any of the necessary Pizza accoutrements, I set out to source the best ingredients and make the perfect Margharita

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-89051316859029507132008-05-29T17:34:00.000-07:002008-05-29T17:55:49.172-07:00

If you think Farmer’s Markets are for the privileged, out of the way or don’t want to incorporate Fiddlehead Ferns into your salads, help sustain the local food economy in other ways. The above pics were taken on the 4th ave industrial stretch of Park Slope. Although I don’t know where these Mangos and Pineapples were sourced, they were ripening in the blazing Brooklyn sun and smelled sweetly

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-44222239888932831262008-05-28T15:36:00.000-07:002008-05-29T17:56:49.673-07:00

It has been over 6 years since I first went to The Grocery, a restaurant many claim to be the best in Brooklyn and which has taken top rankings over other Market Specific / New American staples such as Rose Water, Applewood, Saul and The Garden Café. I rarely hear it mentioned in my inner circle and wonder if that is ’s because of its own confidence ($) or just because us Park Slopers have our

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com7tag:blogger.com,1999:blog-4154176943085561265.post-54682370050744763732008-05-28T13:50:00.000-07:002008-05-29T17:57:53.589-07:00

Memorial Day brought me back to Cleveland Ohio, my mother’s hometown and a place I have visited annually throughout my life. I returned with new eyes, anxious to taste and admire the City in a way I had not before. In order to best understand the local agriculture, my uncle and I headed out early to the North Union Farmer’s market; a destination that would both inform our family BBQ and connect

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com3tag:blogger.com,1999:blog-4154176943085561265.post-18868684157948052702008-05-28T13:03:00.000-07:002008-05-29T17:58:30.870-07:00

I recently stumbled on a stand selling these food magnets and was surprised by the variety of choice. Mango's, Eggplant, multiple Grapes, Lettuce, Avocado, Watermelon, Turnips, Shrimp, Snow Peas...the list goes on!I loved how bright and bold they were and immediately began scrambling for my favorites.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-24759822033368214392008-05-20T13:58:00.001-07:002008-05-29T17:59:13.855-07:00

I have never been great at giving gifts. The tangible too often falls short in translation. I often wish I could hand someone a sunset I once viewed so that the memory could encompass the gradients of their life. I can rarely afford Cashmere or Apple products nor do I really know jewelry. Giving CD’s always felt like work and I have yet to become the crafty man I imagine I will soon be from all

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-45716937906405817532008-05-20T13:42:00.000-07:002008-05-29T17:55:08.248-07:00

Every time I turn around another holiday always seems to creep up on me leading to endless emails making arrangements, menu planning, presents and cheeriness despite the mood or the weather. The good news is my family is remarkably relaxed, good natured and to my liking (ok, loving), love to eat!For Mother’s Day we did just that. The above spread is collaboration between myself, my radiant sister

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-68486281114424963222008-05-20T11:38:00.000-07:002008-05-29T17:54:26.958-07:00

Here is a comparative snapshot of 5 of my favorite Italian recipes and the knock off's I have made since returning. Try to guess which is which...Ribollita: A peasant stew from TuscanyDay old minestrone brought back to life with hardened bread in a Vegetable broth. At the Restaurant I worked in Tuscany it was made two ways; baked with layers of Pecorino and Bread till golden and bubbly or blended

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-24961874684444796442008-05-19T19:35:00.000-07:002008-05-20T14:13:32.812-07:00

After a long blog sabbatical, I am back to salivate collectively over artisanal treats, culinary finds, recipes, reviews and feed you the cultural moments that highlight my days and nights.The Brooklyn landscape has been given new credence since I have returned from Italy. I have revisited my favorite Restaurants, Pizza joints, Dim Sum houses, Cheap Thai spots and places where I can guarantee

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-88361601847712473962007-12-04T12:35:00.000-08:002007-12-17T07:49:11.784-08:00

My first challenge when I arrived at my sisters was to deplete what was currently stocked in her kitchen. Like a good Italian Mother, I re-imagined previously purchased items into a weeks worth of traditional Italian dishes. Without realizing it, I was making room for Thanksgiving and all of its accouterments. What followed our perfect Thanksgiving was another week of depletion, now in the form

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-87754544531076287382007-11-23T17:30:00.000-08:002007-12-17T07:55:25.450-08:00

Below is the recipe from my blast. Now animated.This recipe will likely take a total of 3-4 hours, so give yourself time and maybe turn off your cell phone ;). If loved ones are in proximity, their noses will guide them to you. The process is paired beautifully with some Jazz (if in NY support 89.3 WBGO). A list of needed utensils and ingredients is below. I decided to write this as if we were

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-75326440972923007752007-11-23T16:16:00.001-08:002007-11-23T17:04:43.483-08:00

The day before welcoming folks to the big feast, we began to cook the periphery foods. Here I am making a traditional Chicken Liver Pate. As there is a vegetarian (whom I love) among us, I made a Mushroom alternative; an exercise worth noting. The idea was to utilize the same process and ingredients in real time. Feel free to replace the chicken livers for Mushrooms if it suits your palette. Wash

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-28703089556950465782007-11-23T15:32:00.000-08:002007-11-24T09:22:05.989-08:00

I had a short week of food highlights, pre-thanksgiving, to ease into my new culinary comfort zone. I am at one with my sisters hospitality; embracing her and her husbands routines one dish at a time. The goal is to use mainly what’s here; to re-imagine dishes and not waste ingredients. An important opportunity for me to record my recipes. The shortened week in review follows...The first meal :

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com4tag:blogger.com,1999:blog-4154176943085561265.post-46843534375813091072007-11-19T13:05:00.000-08:002007-11-23T16:03:34.710-08:00

From BK north to S. Salem, NY.A chance for family, recipes and focused efforts towards my goals. The perfect backdrop for my learnings.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-62275526984527251562007-11-14T13:07:00.000-08:002007-11-15T06:00:02.653-08:00

Leaving Brooklyn was a decision brought about by layered indecision. Up until the day I left for Italy I remained inspired by New York’s abundant and localized flavors of food and culture. I had a contagious rhythm here; a circle of likeminded friends and colleagues, mediums of expression, and a carefully constructed professional reputation. But that comfort zone had to be shaken and I needed to

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com5tag:blogger.com,1999:blog-4154176943085561265.post-63726062471723809092007-11-11T06:15:00.000-08:002007-11-12T00:22:17.834-08:00

I have a distinct memory of intrigue for this perfect neighborhood Restaurant. Like many Restaurants not supported by recommendations or proactive inquiry, I made the mental note to return. But while many places dissolve into remembrance, "Sostanza' became a compass for other restaurants. I would peek in to watch the handsome waiter prepare their signature Strawberry dessert or to watch the young

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-89269936952053469662007-11-09T07:11:00.000-08:002007-11-10T04:11:12.564-08:00

1.5 hrs past the clustered Firenze skyline, aboard a graffiti enhanced regional train for the cost of a Panini brought me to Lucca for a single afternoon. Unlike most of my journey’s this was not brought on by a hunger for food. Being in Florence has reminded me about the qualities I appreciated in the smaller Southern Cities I have lived. I was in search of a dose of small city charm, new

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-32882072751217141922007-11-09T07:08:00.001-08:002007-11-09T07:10:32.430-08:00

But this photo seems to characterize the angle I have been viewing Florence’s sights; reaching outward from the tourist gaze, either towards the mountains or the sky, across the Arno, back South to where my journey began or simply deep within myself. My approach to each city has been to re-imagine its intrinsic beauty as it pertains to my sensibility, bring out the colors my wine enhanced vision

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-27554929884761348572007-11-09T06:56:00.000-08:002007-11-09T07:07:24.074-08:00

This damn dish has had me brainstorm 15 different approaches to its preparation. Despite the fact that I think I know its secret; its simplicity, texture and confidence remains my culinary highlight of Florence thus far.Tender “meat”, lightly caramelized (possibly cinnamon) served with perfectly moist, freshly soaked Fagiole (white beans) and drenched in bursting yellow Olive Oil crudo.I have

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-35936017418787692102007-11-09T06:50:00.000-08:002007-11-09T06:56:21.836-08:00

I would expect to see this collection of antique pasta machines in a museum rather than a functioning pasta store in the center of Florence. Tucked away on a tilted side street this little “find” has been churning out Ravioli’s for over 40 years.I have been quietly noting the artisanal craftsm(wo)anship that I have seen peeking in store windows which include antique presses, key makers,

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-77793290781211634842007-11-04T05:22:00.001-08:002007-11-04T05:24:53.159-08:00

...and ready to finish up strong.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-84427094135404793922007-11-04T04:50:00.001-08:002007-11-04T05:28:10.914-08:00

Mention the food of Bologna to folks in the South and expect a similar reply, "pesante/ heavy!". The food in Bologna not only favors Butter over Olive Oil and a deep love of all things Meat, but also how the cuisine boldy distinguishes its typical plates by their layered flavors and depth of character; a vastly different motif than the fresh ripeness that commenced my trip.Below are typical

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-71710529289809960702007-11-04T03:02:00.000-08:002007-11-04T04:49:38.728-08:00

While Chaney slept, I ventured the City streets early one morning in search of a food find. What unfolded in those early hours was a whole industry of artisan Tortellini makers, twirling their fingers and dancing their palms on behalf of Tortellini, one of Bologna’s most beloved “Tipici Piatti’s”. It felt like every other storefront consisted of this peaceful ritual. And so I invited myself in to

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-90210194858255449822007-11-04T02:31:00.001-08:002007-11-04T03:01:50.107-08:00

Had I done my Italy trip backwards (North to South, Summer to Winter), my palette would have experienced a new spectrum of typical seasonal dishes that I have not yet tasted, cooked or fully understood. A trip to the Mercato in Bologna is a ripe reminder of Vegetables I have never seen, nor eaten. Here’s a quick once over. 3 altogether new Zucchini’s…Cardi, a celery like stalk in the artichoke

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-86056382277917024602007-10-30T03:53:00.000-07:002007-10-30T07:54:02.376-07:00

Siena, Padova, Verona, Lucca, Venice, Modena…the North of Italy is ripe with progressive cities each with their own typical dishes, histories and distinguished personalities. Although I have seen my fair share of Italy, the bulk of my travels placed me in less touristy Southern cities. The arrival of Chaney meant a short trip was in order, just North of Florence. So here we are folks…

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-63551748881671624082007-10-29T10:35:00.000-07:002007-10-29T10:45:20.922-07:00

There are days where Wine indulgence takes over. A gloomy picturesque Florentine afternoon on a veranda turned into a zigzagged outing through the city streets. Destination, “Da Vino”. A Wine shop like no other I have ever seen…Italy and beyond. “Da Vino” is a table wine emporium where tubular circuitry connects barrels to a portal which fills up used bottles, bags, boxes (anything goes folks).

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-59925651687435304672007-10-29T04:38:00.000-07:002007-10-29T10:20:55.899-07:00

Sometimes a good walking tour is in order! Despite an overt reluctance to participate in group activities which deem me obviously American, I couldn’t pass up an opportunity for a heavily discounted afternoon of exercise and intrigue. And since I have now been joined by my boy Chaney it would make sense to sacrifice this minor pride on behalf of showing him the beauty of Tuscany. Here are the

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-4833820601564455492007-10-29T04:09:00.001-07:002007-10-29T04:21:46.609-07:00

I may no longer be in the Pizza capitol’s of Italy, but I remain skilled at seeking out the best a city has to offer. So if you thought otherwise, know that my Pizza intake and fascination remains a constant while here in Florence. Ill save the Chicago Mafia flour conspiracy for another post. Always a new twist with Pizza…

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-44455472605025389512007-10-29T04:01:00.000-07:002007-10-29T04:08:58.866-07:00

Not since my time in Milano have I talked about "Bar food", but it continues to inspire an idea I have for my own restaurant in NY and fill me up when a traditional dinner is not an option. Here an overpriced glass of my favorite whisky is justified by 3 plates of good, but not great local Italian fare; smartly omitting a sit down meal from my evenings trajectory.My free meal consisted of Pasta

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-46039960043796459892007-10-29T03:31:00.000-07:002007-10-29T04:01:26.828-07:00

I am back in Florence after my stint deep in the Brunello hills, slightly daunted by city choice and broader cultural observations. As I navigate through the hordes of Tourists and repeatedly past the looming Duomo my focus inevitably turns to my first meal…I have had bad luck with “first meals” upon entering Cities I will soon call home. My anxiety about wanting to feel in touch with local

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-4979158291303676582007-10-21T08:21:00.000-07:002007-10-21T09:10:33.067-07:00

It’s that time…to move on!As I say gear up to say goodbye to my quaint…non functioning, cold and far away…Tuscan hideaway (and the incredible view) I would like shout out the memories which made this experience otherwise livable. To all the Cheese, especially Pecorino (in all its beautiful varieties) and aged Sardinian Parmesan. If you get the feeling your cheese might be gearing up to go bad…go

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-53840662398022247112007-10-21T07:30:00.000-07:002007-10-21T08:20:43.075-07:00

Every region of Italy seems to have its own Pasta they call their own. Here in central Tuscany its “Pici”; a thicker than Spaghetti…(er) Spaghetti. As much as I would like to think Italians spend their days making pasta with there hands, the fact is it rarely practical for large quantity usage. Consider pasta making like inviting the girls around for a knitting session, or a blunted Saturday

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-30377778367342643992007-10-21T07:20:00.000-07:002007-10-21T07:30:35.135-07:00

As many of you are getting fitted for a weekends worth of CMJ events or otherwise living fabulous lives ;)…I am honing in on the little things here in Farm Country Tuscany. Yes, this may be a bit boring of me or perhaps an obvious observation, but remember this is the type of minor deed that can impress someone’s parents and will certainly save us all just a little bit of needed time.Soak your

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-9762528602709020682007-10-16T06:07:00.000-07:002007-10-16T06:47:53.824-07:00

Directly next door to my house is the Cantina of the Pinti family. Their eldest, Vittorio early one morning invited me to take a tour and taste his pride. However, at 8AM I mistook his words for an invite to the moon (by foot of course), which in my walking sleep declined (ie. I didn’t understand a word his shaky northern dialect uttered). On my mile walk to work, it slowly dawned on me that

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-54938941832999191742007-10-16T05:45:00.000-07:002007-10-16T05:50:02.288-07:00

Every morning while I am alone in the kitchen the bread man arrives. It is generally an uneventful experience, although he does try to mix things up by throwing in a single word in English, a “hello”, “Good Day” or “How are you”. Like most delivery men, he would prefer to flirt with girls. Although the Restaurant I work at is called “Pane e Vino”, our specialty is not our bread (although it is

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-12872168388140852892007-10-16T05:29:00.001-07:002007-10-16T05:43:51.909-07:00

My roman creatures have a new friend in Montalcino. Meet my conjoined Potato friend; a creature of the Tuscan hills.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-70508155715399326942007-10-11T05:15:00.001-07:002007-10-11T05:19:09.476-07:00

There are pigs in my backyard, chicken and ducks on my stoop and sheep have a tendency to stop by for coffee and read the paper. It’s real folks.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-58479517885764248372007-10-11T04:53:00.000-07:002007-10-11T05:11:08.036-07:00

Drink the Wine of the land and makes fires.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-90909914798073464692007-10-11T04:48:00.001-07:002007-10-11T04:53:18.791-07:00

I am working with some good greens.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-30395508644412621552007-10-10T04:42:00.000-07:002007-10-10T05:10:19.770-07:00

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-68052949939594672422007-10-09T08:51:00.000-07:002007-10-09T12:58:54.877-07:00

Now negate the world travelers, designer knit sweaters, endless wine metaphors and 5 star bed & breakfasts and imagine real life in any working class farm country. You have arrived at where I am really at. Pane & Vino, the Restaurant and Azienda I call home for the month of October deep in the hills of central Tuscany. Below is a snapshot of the chaos that is the kitchen. To my Vegetarians,

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-56372627874288535472007-10-09T08:39:00.000-07:002007-10-09T08:51:02.188-07:00

Imagine the perfect full bodied grandiose ($) glass of Red Wine, then trace the thought back to its origin, you have arrived at where I’m at. Montalcino, Toscana the home of the infamous Brunello wine and the nucleus of well dressed Wine snobs from Chicago to Berlin.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-28423097564073681602007-10-09T08:34:00.000-07:002007-10-09T08:38:53.150-07:00

Oblige only with respect, reject never with regret.Always two-sided, one never has the strength of the singular perspective.Who appears the culprit, has been victim themselves.The pain is never the sole weight of the moment.The approach is always the product of rearing, never nature.Life is not a velvet rope; the stage is never the whole show.A façade is for impressions; inside, your strength

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-60869992667620204352007-10-05T09:41:00.000-07:002007-10-05T09:54:50.453-07:00

I had accepted the sacrifice my Italian journey had made on my palette. “I am here to eat and learn about Italian food”. Soon enough, my weeks would again be filled again with the incremental familiarity of Thai, Mexican, Dominican, Japanese, Chinese, Turkish, Southern American, Caribbean and Italian Americano food I was accustomed to in NY. But this premature acceptance negated a larger

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-951304955950611442007-10-05T09:12:00.000-07:002007-10-05T09:41:11.698-07:00

Fiesole We hit the hills before the City and then decendedFirenze Florence is as I remember it from 12 Years ago; the perfectEuropean cityboth in size and disposition.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-65639421614056552172007-10-05T07:39:00.000-07:002007-12-17T07:52:23.338-08:00

I was overdue for a dinner party. Balancing purchasing with working, hosting with tourism and pre-preparation with fresh new recipes, my fly apartment meant…Dinner Party. We pulled it together and invited our new friends (Gio & Mauro) around to the house. Here’s how it went down… An antipasti of bursting Mozzarella misti (Buffala, Fiore di Latte & Burrata), Pecorino aged in Muscat and tangy soft

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-83679603881028732262007-10-05T07:03:00.000-07:002007-10-05T07:38:58.911-07:00

I had passed this residential intersection many times as I winded in and through Southern Rome on my way to and from work and always wanted to jump out to explore the street art which ordained these particular four walls. The accompaniment of Suri was the impetus to see this moment not only as a subject but in its neighborhood context; a neighborhood we both instantly appreciated. The four walls

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-6215054902962753092007-10-05T06:24:00.000-07:002007-10-05T07:02:16.337-07:00

The Perfect Street The Perfect EnotecaThe discovery of a perfect street in a big city is an urban exercise. Like the best love affair it must have subtle imperfections, a curiosity, evoke solace and have intrinsic charm. Meet Via Bianchi Vecchia a street in Rome, my close amica Suri and I share with equal remembrance; a curvy, thinly dangerous side-street scattered conservatively with

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-936709236406823392007-10-05T04:27:00.000-07:002007-10-05T06:24:25.999-07:00

Above “Pizza Remo”, the house specialty at a Roman Pizza institution made with Eggplant, Sausage and Mushrooms; an earthy delight of thin crust magic, gooey interior and rustic preparation.Real beauty comes from within.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-28571805886613035512007-09-29T03:24:00.000-07:002007-09-29T04:04:08.240-07:00

I bought Romanesco Brocoli at the market without ever thinking about what I would do with it. I have never seen it used it the kitchens I have worked in, and only on a single menu. Although it is mentioned in guidebooks it’s not with the same reverence or commonality of Spinach or Porcini. But how could I resist. I am in Roma (its origin Province) AND trying to impress a guest. Romanesco Brocoli

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-16678051976194123142007-09-26T06:42:00.000-07:002007-09-26T09:35:34.396-07:00

…and you will be rewarded.I was starting to garner a snapshot opinion of cuisine in Roma; if the goal is to eat typically, one can do so (relatively well) at any number of family run Trattoria’s. If your palette leanings are toward higher end cuisine, you will pay significantly more for surprisingly similar fare with a more thought provoking wine list, cheese selection etc. But Rome is a big city

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-51439328616254857772007-09-22T18:39:00.000-07:002007-09-22T18:48:17.394-07:00

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-62256643931445979202007-09-22T06:43:00.000-07:002007-09-22T06:55:19.039-07:00

A perfect contemplative Saturday in Roma complete with a sunny lunch of treats from the local mercato. An antipasti mista of Mortadella, hand sliced Prosciutto, marinated Artichokes, Pomodorini, a fresh loaf of bread, firm Pecorino cheese, a verbose red wine from Montepulciano &… Mozzarella di Fiore de latte from Puglia. I have a thing for Cow’s Milk Mozzarella.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-80508187032123612442007-09-21T07:13:00.000-07:002007-09-21T07:46:02.064-07:00

Folks eat salad as main courses...true of all big cities. Here are the creations of the Restaurant I work here in Roma. We also serve an Insalata Mista, Verdura Vapore (steamed), Porcini crudo (with Parmesan shavings and Lemon), Verdura Griglia (grilled) and a Caprese (Mozzarella, Pomodoro e Basilico).Arugula, grilled lightly breaded calamari, fried Potato spaghetti and Zucchini curls.Grilled

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-43051036448911306512007-09-21T06:17:00.001-07:002007-09-21T06:53:30.386-07:00

Thanks to my girl Djassi, if ever a meal disappoints, I head straight to Via Ostiense for Gelato and colorful Graffiti. I have decided that my personal experience in Rome with Gelato (sans Romance ;) is paired with the expressive ink that soundtracked my Brooklyn upbringing and which seems to unify the world through European (and Japanese) acclimation.It is painfully difficult to summarize the

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-52181260440979125652007-09-21T06:00:00.000-07:002007-09-26T09:41:19.233-07:00

Despite my afternoons spent indulging and researching local Restaurants fare, I am best cared for by Rosa, the head chef at Bottega di St. Teodoro where I work. Every evening, pre-work she(or Amni, the pasta chef) whips up a traditional meal for the staff, customarily utilizing surplus ingredients from the Restauran’ts expensive output. Not only free, but made with love, I am thankful for my

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-1018710942695788042007-09-21T05:24:00.000-07:002007-09-21T05:43:54.154-07:00

Everyday I meet a "Maurizio". The unglamorous and more than humble chef (he would likely describe himself as a cook because he does not update or invent dishes). Dude is the only cook in a bustling, cheap no frills Tratorria; lauded in guidebooks and overrun my Business men. There isn’t a meal I have had in Italy where I haven’t invited myself into the Cucina to thank a “Maurizio” for his/her

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-15557294450097662912007-09-21T05:16:00.001-07:002007-09-21T05:23:46.487-07:00

Any cities intrinsic beauty becomes the backdrop and soundtrack to modern life which moves rapidly and discursively around and through it. There are however those singular perfect moments, when the clouds part and everything else stops; only the cities beauty prevails. Welcome to my moment. 6:15 PM yesterday on my way to work. Pics taken from the bus.And just when I put my maps, guidebooks and

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-8187026502900523122007-09-21T03:47:00.000-07:002007-09-21T05:09:52.145-07:00

As an exercise to embrace Dolci’s important role in a full meal, this post will reverse the narrative and begin with a perfect Dessert and move backwards through the meal accordingly.Where it went down : Osteria Del Veledromo Vecchio, a restaurant which heralds Slow Food Presidiums located in the outskirts of Central Roma.After a lengthy discussion with owners Alessandra (front of house) and

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-47817665373683285522007-09-18T05:32:00.000-07:002007-09-18T05:36:29.492-07:00

Its fun watching a little creativity and French influence switch up a typical night in the kitchen serving up our staples.A dish created by my colleague Manuela for management. Roast chicken served atop an orange rind scented carrot purée. Chiffonaded Radicchio, Orange rind and Red Peppercorns round out the dish.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-39175175999945368152007-09-18T05:08:00.001-07:002007-09-18T05:25:30.295-07:00

I have been trying to navigate Rome’s culinary landscape paying particular attention to various categories I have established as compulsory from my research. Gelato, Pizza, Roman Jewish food, 5th Quarter, Salumeria’s / Bottega’s, family run Trattoria’s & Nouveau / Modern Cuisine.Last night I treated myself to a meal at Palatium, Enoteca Regionale; a concept restaurant initiated by the Lazio

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-13400694964685367302007-09-17T05:54:00.001-07:002007-09-21T03:47:35.681-07:00

Perfect pasta!Taglietti con Pomodoro & BasilicoThere have been many realizations relating to food (and life more broadly) that I have had to accept since leaving the comfort of my kitchen in Brooklyn. One being, “I make damn good pasta, but I am NOT a pasta chef”. A pasta chef (specifically a line cook) is solely at one with his/her culinary medium. Each dish, however different, is informed by

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-22229844264482889852007-09-16T05:46:00.000-07:002007-09-16T06:07:47.733-07:00

An important lesson folks : Don’t waste your day old bread.Below is a recap from various meals I have both eaten and made in Italy which serve as an overview of different ways you can use breadcrumbs in your cooking.Traditional Veal Milanese in MilanoBaked Mussels in LecceAs a Parmesan alternative atop Legane with Ragu in PalermoAs a Parmesan alternative atop a mixed Mushroom pasta in Milano As

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2tag:blogger.com,1999:blog-4154176943085561265.post-36226304160169111042007-09-13T06:22:00.000-07:002007-09-21T03:39:36.367-07:00

If you were to conjure up a Mushroom, the Porcini would rise visibly to take the stage. Meaty and earnest, this rather handsome funghi is currently in full rotation in the Kitchens, Markets and Restaurants of Roma. At the Restaurant I work we serve them upon request, stacked with tender meat or raw with a hint of Lemon and Parmesan. They brown beautifully and have a deep and developed taste of

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-25714395807537227282007-09-11T06:52:00.001-07:002007-09-16T05:08:15.966-07:00

My night off from the Restaurant granted me entry to Da Baffetto Pizzeria, an 80 year old institution here in Roma. I find Pizza as a topic to be exhausted, but not without reason. From a Pizza filled childhood in Brooklyn to firsthand experience on a Buffalo farm in Campania I have paid enough dues to have an informed opinion, but not the energy to engage in its controversy.Once past the velvet

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-79566446842774416962007-09-11T05:13:00.000-07:002007-09-11T05:56:09.524-07:00

Although this site is dedicated to food, my interests are broader than a single thread. Street art soundtracks my experience and inspires my sensibility. To and from work I am given a plethora of images which coexist with Rome’s biggest monuments. Here is a quick snapshot of local artistry from my first week in Roma Above are images of a site specific light installation piece entitled "Massimo

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-24412602143691195612007-09-11T05:02:00.000-07:002007-09-11T05:12:20.905-07:00

Say hello to a happy subculture of Fruits & Vegetables. They are not “challenged” or “deformed”, but “unique” and “diverse”. In the course of one day these friendly creatures entered my life. When the enormity of my decision to dedicate my life to food weighs down on me, these special characters remind me that Food has humor and personality, as does life. I giggle and get back to it…

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-1340648872381887692007-09-11T05:00:00.001-07:002007-09-11T05:01:59.141-07:00

I live for ingenious culinary moments when my senses are sparked and my mouth is thankful. I was recently given a coffee at work that forced my countenance into noticeable pleasure verging on inappropriate for a professional environmentIt was a small drink with three layers. The first, Sugar beaten with a spoonful of Espresso, then the remaining shot of Espresso, then a milky froth. So simple but

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-82026244266117317982007-09-11T03:16:00.000-07:002007-09-11T04:45:00.443-07:00

The idea of traditional food is being pluralized. With advanced agricultural technology, the internet as a medium to educate the palette beyond the local, reality TV for the food inclined and culinary diversity flourishing, we are in the age of choice. Most New Yorkers opt for stylish Japanese food over a plate of Liverwurst, a Burrito over a Roast Beef Sandwich.In Rome, a cosmopolitan city of

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-29083579753446771792007-09-09T17:38:00.000-07:002007-09-09T18:20:45.701-07:00

As a kitchen boy, this is a surface encapsulation; without details of each Dolci prepared in view, hand slicing Proscuitto, Wine list or waiter’s attire and more encased vintage displays. The Restaurant I am working, we don’t play. It’s extravagant, but focused; gearing towards connoisseurs of taste and money. Strictly Italian.A small (20 tables) Restaurant, Champagne and Dessert bar, and

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-77147247028223461782007-09-08T07:42:00.000-07:002007-09-08T08:21:52.634-07:00

Its Saturday. While the city lures me towards work and a weekend rush, I have enough time to be local and arise to greet sellers at the market. 8:30AM, amidst the fresh fruit and seafood, fish mongers and the pedestrians who traffic it. After a brief romantic stroll, I moved in with enough confidence to entertain my Italian; pointing out Tomatoes and Olives, Brocolli and listening to my hands for

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-90591553975097428662007-09-07T04:07:00.000-07:002007-09-07T04:09:44.447-07:00

On the farm I made Panzanella everyday; a summer salad of “day old” Bread, Ripe Tomatoes Basil and Olive Oil. It’s considered peasant because it makes use of ingredients past their prime; an Italian mother never wastes!! We never dressed it until 5 minutes before it went out so that the Bread had just the right amount of time to take on the “jus” of the Tomato and so the Olive Oil’s flavor would

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-55379457954434157652007-09-07T03:47:00.000-07:002007-09-07T03:52:43.542-07:00

From now on I will be shouting out folks who deserve “special mention”. When traveling I take solace in minor deeds of hospitality. These are not necessarily otherworldly moments nor do I know everyone I meets back-story (that would take a lot of Italian, no?). Simply everyday people on their grind, who take the time to heighten my overall experience and comfort on this journey. Meet Franco. He

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-75870673133288644262007-09-05T04:17:00.000-07:002007-09-05T04:22:23.484-07:00

Arriving in a big city makes you feel small & broken like a young Basil plant which has fallen from a neighbor’s porch. Lucky for my fate, I rescued this little guy late last night and gave him a home. Note: there was no way to give this back to the original owner. Had there been, I would have…

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-75266221587553174782007-09-05T04:00:00.000-07:002007-09-05T04:16:01.348-07:00

Below is a sneak peak of the Restaurant I am now working. I want to take my time and begin to highlight observations in approach, sourcing ingredients, wine lists etc. Being in the kitchen means that I am relegated (rightfully) from the larger opulence of the dining experience. I have not yet seen the cheeses (a specialty) and the desserts as they are prepared in the Bottega / Bar (yes, it is a

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-33011028500414860472007-09-05T03:53:00.000-07:002007-09-05T03:59:32.712-07:00

Coffee so good it brought me to tears (literal tears). I’ll re-visit the Roman coffee as a critical dialogue another time (this is the amuse bouche!). For now, know that a simple Caffe Normale (espresso) has elevated me. The foam has me speechless.To be clear that staff KNOW how good their output is. It's not a secret.

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-64182637996421248802007-09-04T05:08:00.001-07:002007-09-04T05:16:40.972-07:00

My approach to the first meal is to go the traditional route; embrace the most commonly characterized elements of the local cuisine. In the past this has been relatively easy. Guide books and folks on the street generally will agree on the best Tratorria and my meals have lived up to their hype. But big cities, aside from being hard to navigate, are a consortium of mediocrity sprinkled with

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-23856351310964651972007-09-04T04:28:00.001-07:002007-09-04T04:41:56.668-07:00

My introduction to a new city is always to document the obvious upon arrival in order to delve deep into its culinary and cultural minutia, but Rome is dazzlingly photogenic. Today I walked endlessly (troppo); star struck by Rome’s grandioseness (word?) and enthralled by its historic looming charm. Enjoy the postcards...

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com0tag:blogger.com,1999:blog-4154176943085561265.post-34896770877102936592007-09-04T03:04:00.000-07:002007-09-04T04:24:37.405-07:00

I believe in the rhythm of life; when the bells ring, when shop owners restock, the sound of vespas breezing by, when the town sleeps and when the buzz resides. Because of this I have a reticence towards traveling, or rather being a “traveler”; the metaphorical weight of luggage, scheduling, uncertainty and a room whose only use is for sleep…the glimpse of life versus the living. This is why I

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com1tag:blogger.com,1999:blog-4154176943085561265.post-52237118098558716882007-08-30T06:46:00.001-07:002007-08-30T07:13:17.575-07:00

I can’t leave Puglia without a mention of the exceptional Olive Oil specific to the region. The only problem is that all of the images I have of the vast fields are characteristically similar; some better tended than others.It is estimated that there are over 50 million Olive trees in the region which includes the DOP’s (denomination of protected origin) of Dauno, Terra di Bari, Colline di

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com31tag:blogger.com,1999:blog-4154176943085561265.post-86502051309211533292007-08-30T05:40:00.000-07:002007-08-30T06:20:44.631-07:00

...an elderly woman selling Panini’s out of her shabby casa on a hot summer day at the beach. Please all, give it up for "Mamma Uccia"!

Mike "Steady" Adaskohttp://www.blogger.com/profile/12810090429642826045noreply@blogger.com2