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Category Archives: Los Angeles

Chi Spacca’s Chad Colby On Salumi

      Much like Brie is to French cheeses, prosciutto has become the household name of the Italian cured meats, ubiquitous in restaurants and for purchase even in big box supermarkets. But what about the rest of the salumi? Before we breakdown the terms, we chat salumi with chef Chad Colby of chi SPACCA,…

First One In, Last One Out

  In response to the overwhelming amount of inquiries we receive from aspiring chefs seeking advice from Mario, we’re giving you that… and then some!! Here’s a little insight into the masterminds that make up Mario’s team of chefs. We’re inspired… and hope you are too!   What are some learning experiences as a chef…

What’s Eating Me:

It’s become common knowledge that 40% of food in America goes uneaten.   To get our food from farm to plates we utilize 50% of all U.S. land, 10% of the total U.S. energy budget and 80% of all the freshwater consumed in the U.S. (August 2012 NRDC ISSUE PAPER by Dana Gunders) Needless to…

chi SPACCA

  Sandwiched between Osteria Mozza and Mozza2Go, the dark-toned, warmly lit chi SPACCA space seats 35. Dining at chi SPACCA—surrounded by shelves of wine and a lively open kitchen—is like being a guest in an Italian home, with great company and magnificent food.   chi SPACCA’s meat-driven menu—executed by Executive Chef Chad Colby (formerly of…