Famiglia Italiano

As a chef, the most common question that I get asked is, "What is your favorite meal to make?" My answer is always handmade pasta and gravy. Chef Darrin and I traveled to New Jersey a couple weeks ago and the food experience on that trip revealed why my love for this particular cuisine runs so deep.

My Italian Grandmom Stella and Uncle Vince from South Jersey share their love for us via food. And boy do I feel loved by the end of my visit! Upon arrival, I was delighted to learn that my Grandmom already prepared the gravy and meatballs and my Uncle Vince wanted to make "homemades" (which is what he calls handmade pasta) to go with it. He went to a cooking class of one of his favorite chefs in Philly at Nunzio's where he learned a great recipe for homemades. He enrolled my brother, Brian, Darrin and I to help with the process. We were very happy to do so!

Uncle Vince, Darrin and I made the pasta dough on Saturday. We find that it is always best to let the dough rest overnight, if possible.

Brian and Uncle Vince rolled and cut the pasta, I eagerly and diligently captured photos. The recipe calls for more than a dozen eggs, which surprised me. But the fettuccine was the most silky, tender, paper thin pasta that I have ever enjoyed. It is a memory that will stick with me forever.

Prepping the dough to be cut.

An old pro at work.

Passing on family traditions with teamwork!

The cut pasta hanging out to dry.

Did I mention that my Uncle makes extraordinary wine too?!

That pairs so nicely with the pasta! The pasta is ready for a quick bath in boiling water.

Time to taste our efforts!
And there is nothing like having a beautiful woman serve you some pasta!

Much love to this group! From left to right: Brian, Barry, Grandmom, Jim and Debbie

Famiglia Italiano!

Wine. Lots and lots of wine...

Our dinners are always filled with belly deep laughter, memories and tales of Grandmom Stella's adventures! I love you so much Perla family :) Thank you for sharing your Love of Food with me!

For the love of food,

Chef Jeanine

Farmed Here

The farmer in the dell
heigh-ho, the derry-oh!
The farmer in the dell


Farming has been an important part of my journey as a chef. After completing my studies at The Natural Epicurean I interned at Green Gate Farms in Austin, TX. I picked tomatoes for hours, meticulously harvested green beans, carefully trimmed herbs, fed the pigs, pulled weeds for days and more. I would often go home with scrapes, bites, bumps and bruises.


My experience on that farm made me eternally grateful for all of the farmers out there, especially the organic farmers. It is back breaking work that requires tough character. I think that I know why most farmers put in all of that hard work though. For the love of food! There is a lot of satisfaction in knowing that your work translates into people eating and enjoying better health.

FarmedHere is a Chicago-based company that we were thrilled to stumble upon one day at our local grocery store. During the winter, fresh herbs and lettuces still find their way into our menus, thanks to them. Chef Darrin and I always aim to serve seasonal and local foods. This company has the values and practices that we admire.

• FarmedHere is an indoor farm that relies on vertical growing technology. They use hydroponics which maximizes yield and conserves energy and real estate
• They have a sustainable local distribution model
• Instead of using more energy to build buildings for the farms, they are conserving by reviving postindustrial buildings
• They boost local employment via direct employees, suppliers and partners
• And, of course, best of all, the product is excellent!

Their basil and arugula show up in our hors d'oeurves menu frequently. We are always looking out for companies like this so that we can keep our menus fresh in spite of the freezing temps that are blasting our way. Let the freshness in and enjoy!

For the love of food, Jeanine