Prosciutto Far & Near
The Prosciutto Question On our first trip to Italy, I was impressed by how dedicated Italians are to local culture, foods and wine. Not just Italian, but regional products. We never saw Parmigiano Reggiano cheese while we were visiting the Piedmont, they would only use products from within their region. Even modest wine shops had … Continue reading
A Hot Environment Full of Fire, Knives & Yelling
A Chef’s Calling Chef Craig Sharpe started out in a different profession, wasn’t happy and was exploring new career options. He took a temporary job in a kitchen where he experienced the “hot environment full of fire, knives and yelling”. Funny place to find your calling; he immediately knew he was home. Fast forward a … Continue reading
