I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.   Pick out some small or medium heirloom tomatoes. Prepare topping: 1 cup of Panko bread crumbs 1/4 cup chopped fresh Thai Basil 2 tablespoons olive oil 1/4 cup Parmesan cheese freshly cracked black pepper Kosher Salt Cut tomatoes in half and place them in a baking dish Toss the Panko crumbs with the Thai basil, olive oil and Parmesan...

During the summer months my Mothers basil would grow like weeds. We always had tons of fresh  basil  and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of  my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil. Bucatini is a thick...

It all began back in the early 1990′s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a  line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned  by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table...

Slow Braised Short Ribs, Garlic Broccolini and Horseradish Mashed Potatoes Ingredients ¼ cup olive oil Kosher Salt Black Pepper 4 each 12 oz beef short ribs 1 cup diced carrots 1 cup diced celery 1 cup diced onions 2 cloves garlic sliced 1 each 12 can whole tomatoes, peeled ¾ cup Red Wine 6 cups good veal or beef stock 1 Tablespoon chopped rosemary 1 Tablespoon chopped Thyme Season the short ribs with salt and pepper. Add the olive oil to the hot sauté pan and brown on both sides. Remove from pan. Add the garlic, carrots, onion and celery to the pan and brown for 5 minutes. Add the tomatoes and...