Posted by Chef Thomas Minchella in Farmers Market, Pork
on Dec 15th, 2014 | 0 comments
I would like to wish my family, friends, staff and guests a very Merry Christmas and a happy and healthy New Year!
Brown Butter Basted Pork Chops
preparation time: forty five minutes
cooking time: twenty five minutes
two each ten-twelve ounce pork chops
four tablespoons olive oil, divided
three tablespoons butter
twelve sprigs of oregano
kosher salt and freshly ground pepper
Pull some leaves off half of the oregano sprigs. Drizzle the pork chops with two tablespoons of the olive oil. Season both sides with salt and freshly ground black pepper. Sprinkle the oregano over each...
Posted by Chef Thomas Minchella in Breads
on Feb 22nd, 2011 | 4 comments
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...
Posted by Chef Thomas Minchella in Appetizer
on Jan 2nd, 2011 | 4 comments
I want to apologize for not writing any posts for the past month or so. Because of the holiday season I have to buckle down and place my entire focus on the restaurant. Planning for the increase in business starts late summer and early fall. Thats the time I really take a look at my staff and see what positions they will fill and what staff I will need to hire. Along with staffing there comes menu planning, developing menus for special functions, increasing pars, and new ideas for our guests. This gives me no time to do what I enjoy as much as cooking, food photography....
Posted by Chef Thomas Minchella in Seafood
on Jun 21st, 2010 | 3 comments
In the summer months when fresh day-boat Alaskan halibut becomes available, my taste buds begin to salivate. Halibut is most likely one of my favorite seafood of all time. As a young child fresh halibut reminds me of how my grandmother loved to treat her Grandchildren to dinner. I think taking us to dinner was more of a treat for her than for us. Being from a large family we did not have many opportunities for our parents to take us to a restaurant for dinner. We did enjoy many wonderful meals from my mothers kitchen but my parents could not afford to take all nine children to...