Spinner

the latest

filter
March 20, 2014
HeaderImage_Casa_Mono_10_Blood_Orange

Casa Mono and Bar Jamón celebrated their 10th Anniversary this winter.  On January 24th and 25th, Casa Mono hosted a ten-plate dinner featuring some favorite dishes from our ten year history. We documented the day minute-by-minute, plate-by-plate to bring you an exclusive look behind the kitchen doors.  Watch Chef de Cuisine Anthony Sasso and his…

tags:
andy nusser Anthony Sasso Bar Jamon behind-the-scenes Casa Mono
March 17, 2014
HeaderImage_Casa-Mono_Exterior

By Tess Koenig

    Welcome back to Staff Spotlight: a monthly series where we’re digging deeper into the minds behind the magic. She started as a coat check in Mario’s restaurant years ago and recently celebrated ten years as managing partner at Casa Mono/Bar Jamon. Not to mention the success of Tarry Lodge‘s various locations. Say hello to…

tags:
andy nusser Anthony Sasso Bar Jamon Casa Mono Mario Batali nancy selzer po
March 13, 2014

La Pergola is the ONLY restaurant in Rome with three Michelin stars. Go behind the scenes and watch Chef Heinz Beck make an incredible seafood dish he calls, simply, “The Sea.”

tags:
italy La Pergola roma rome seafood
March 13, 2014
Header_Image_101213_Roma_BRoll Photos_Oct172013_63

  Fifteen minutes from Rome’s city center atop Rome’s highest hill (appropriately dubbed Monte Mario!) sits the Rome Cavalieri Hotel. The place is a time warp: marble and gold cover the lobby, which leads out to a massive pool deck reminiscent of Vegas’s early developments. If Don Draper went to Rome, this is where he’d…

tags:
cavalieri heinz beck italian italy La Pergola restaurant roma
March 12, 2014
Post_Image_Holidaze 2013 Group

  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…

tags:
advice aspire career Chefs failure pastry practice
March 12, 2014
HeaderImage_Del-Posto-Passport

We are excited to announce the launch of Passport to Italian Cuisine, a ten-course series of cooking classes at Del Posto in collaboration with Food & Wine magazine. Learn the fundamental building blocks of Italian food from its most celebrated practitioners: Pastry Chef Brooks Headley, Chef di Cucina Matt Abdoo, Eataly’s Chief Oliologist Nick Coleman, Food &…

tags:
Del Posto
March 10, 2014
HeaderImage_recycling

By Elizabeth Meltz, Food Safety & Sustainability Director - B&BHG

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…

tags:
BBHG Elizabeth Meltz food safety Food Waste green Jonathan Bloom leanpath
March 5, 2014
HeaderImage_Brine-2

The best way to cook a thick cut of meat, like a pork chop, is simple: brine then cook slowly.   Brining was originally used as a means of preserving meats and other perishables. Since the advent of refrigeration, such preservation techniques have become unnecessary. But brining is now popular for another reason entirely: increasing…

tags:
brine Capers peppers pork chop

"Food is much better off the hand than the fork."

What’s Happening

Anderson's Bookshop

Thursday, October 23rd, 2014
7:00PM - 9:00PM

Join Mario in Naperville, IL for a conversation about his new cookbook, a Q&A and book signing to follow!

CONNECT WITH
MARIO
@MARIOBATALI ON
@MARIOBATALI ON