Five-Minute Pow-Wow: Chef Tony Mantuano Talks Tastes, Tours, and Italian Soul

ruelalablog — Wed, 26 Jan 2011 12:11:28 +0000

WORLD-RENOWNED CHEF AND HOST OF OUR AUTHENTIC FOODS OF ITALY: TOUR THE ITALIAN COUNTRYSIDE BOUTIQUE SHARES HIS INSIGHT INTO THE FAVORED CUISINE

A culinary tour through Italy is all about the senses – the tastes (first and foremost), the smells, the scenery. And of course, the people who make it all so delicious. Chef Tony Mantuano (maybe you recall him as one of the most revered and beloved contestants of Top Chef Masters) hosts the tour with his wife and culinary partner, Cathy. The expedition departs Rome and journeys through Molise, giving guests “insight into a little-known region’s food, wine, and history.” We sat down with Chef Mantuano for his take on all things Italian.

Rue La La: The itinerary takes Members through several villages and home-style restaurants. What’s your one favorite meal?
Chef Mantuano: The specialty of the region is called Pampanella – delicious and unforgettable. [Editor's note: Pampanella is a pork dish, marinated overnight with garlic and ground sweet pepper.]

Rue La La: When we think Italian, we think hearty pastas, rich sauces, and creamy cheeses. How do you keep it light and healthy?
Chef Mantuano: It’s all about dining Italian-style with sensible portions, vegetables, and wine.

Rue La La: What’s an ingredient we should never compromise on when preparing Italian food?
Chef Mantuano: Aceto balsamico (balsamic vinegar). There is no substitute for the real thing. Also, extra virgin olive oil – it’s the one food I can’t live without. One of the best comes from Molise-Il Traturello, which we will be visiting on this trip.

Rue La La: What’s your ultimate Italian meal?
Chef Mantuano: Insalata di puntarelle (puntarelle chicory salad with anchovy sauce), linguine con vongole (linguine with clams), and abbacchio al Romano (Roman-style roast lamb), all paired with rarified Italian wines (Pigato from Liguria and Brunello di Montalcino, to be specific), an assortment of cheeses, and a good espresso.

Rue La La: What’s one ingredient a chef should always keep on hand?
Chef Mantuano: Capers. They give a distinctive flavor to many dishes, but they are often overlooked when stocking the pantry. Plus, they have a good shelf life.

Rue La La: Describe the power of Italian cuisine in three words.
Chef Mantuano: Satisfying. Healthy. Soulful.

Our Authentic Foods of Italy: Tour the Italian Countryside Boutique opens Wednesday, January 26 at 11AM.

Five-Minute Pow-Wow: Stonewall Kitchen Shares Some Tricks

ruelalablog — Sun, 19 Sep 2010 14:50:14 +0000

AN INTERVIEW WITH CO-FOUNDERS JONATHAN KING AND JIM STOTT

We sat down with Stonewall Kitchen for the scoop on their history, philosophy, and how to make the best blueberry pancakes (Hint: New Englanders might have an advantage).

Rue La La: Tell us how the journey started.
Jonathan: We had an abundance of produce from our gardens… We both love to cook and experimented with lots of fruit and many recipes. We also didn’t have a lot of money at the time and wanted to use the jams, jellies, pickled veggies, and mustards for holiday gifts for family and friends. Jim’s grandmother, Pearl Oxner, had a great recipe for blueberry pie and we actually adapted that to make the first run of Wild Maine Blueberry Jam.

Rue La La: There is an interesting combination of sweet and savory in many of your rubs and sauces.
Jim: The blends of salty and sweet, tart and sweet, and hot and sweet are a tastebud phenomenon. Sea salt with caramel and chocolate is unbelievable. The salt brings out the best of all the sweetness just as a hot chili pepper combines with dark chocolate to make an explosion of flavor. It must be the combinations and the chemical reactions with your tastebuds that make these combinations such palate pleasers.

Rue La La: The process of applying rubs and marinades is like a delicate art. Tell us your tricks!
Jim: You can actually marinate chicken, pork, and beef for just about an hour and still get the flavor and tenderizing benefits. Try using a pre-made marinade, or create one of your own and pour it completely over the meat and cover. Large ziplock bags work particularly well. If marinating longer, be sure to place the dish in the refrigerator. Generally, don’t marinate for more than a couple of hours. Dishes can be left overnight in the fridge, but chicken in particular can get mushy if left too long.

Rue La La: We need insider blueberry pancake secrets!
Jim: Well, if you can’t use our Blueberry Pancake & Waffle Mix (which is fantastic), start by not beating the batter too much. Overbeating will activate the gluten, and make for tougher pancakes. Ladling the batter onto the griddle first and then placing a handful of berries on top of each pancake individually works really well as opposed to stirring the berries into the batter ahead of time.

Rue La La: Maine’s slogan is: “The way life should be.” What does that mean to you?
Jonathan: Good honest value and simple goodness are two qualities Mainers appreciate more than any others. Even though some of our products may have lots of interesting ingredients, they all come from simple, flavorful recipes that let the ingredients shine.

Our Stonewall Kitchen Boutique opens Monday, September 20 at 11AM ET.

Rue La La » culinary

Five-Minute Pow-Wow: Chef Tony Mantuano Talks Tastes, Tours, and Italian Soul

Five-Minute Pow-Wow: Stonewall Kitchen Shares Some Tricks