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Clove · 09-20-2007, 01:13 PM

[quote=BerryBaby
Happy to see that got to meet him. Is he as good looking in person???[/quote]

When he came out of the kitchen, it was about 10:00 PM and the service was starting to slow down. He had been working from right after lunch service. He looked good, a bit "kitchen-worn" and much younger than he looks today. He's very athletic looking and did have a small sports background - went to college on a baseball scholarship.
We discussed my culinary travels and his. He took me into his kitchen and we made a Salsa di Noci for some ravioli that he had on the menu that night.
Then he showed me his little trick for pizza dough and I stole it for my own.
I was in Vegas, several years ago when he opened "Olives" at the Bellagio and, when he saw me, he pulled me aside and told me that my Salsa di Noci was on the menu. What a surprise!

09-20-2007, 01:13 PM	#14 (permalink)
Clove Senior Member Join Date: Sep 2007 Location: Central PA Posts: 425 Blog Entries: 1 Recipes: 19 Rep Power: 3	[quote=BerryBaby Happy to see that got to meet him. Is he as good looking in person???[/quote] When he came out of the kitchen, it was about 10:00 PM and the service was starting to slow down. He had been working from right after lunch service. He looked good, a bit "kitchen-worn" and much younger than he looks today. He's very athletic looking and did have a small sports background - went to college on a baseball scholarship. We discussed my culinary travels and his. He took me into his kitchen and we made a Salsa di Noci for some ravioli that he had on the menu that night. Then he showed me his little trick for pizza dough and I stole it for my own. I was in Vegas, several years ago when he opened "Olives" at the Bellagio and, when he saw me, he pulled me aside and told me that my Salsa di Noci was on the menu. What a surprise! __________________ Clove Last edited by Clove; 09-21-2007 at 11:40 AM.