Each month we bring a guest chef into our Chef’s Kitchen column to
give us a tip that elevates their cooking (and hopefully ours). They
also provide a recipe that showcases their tip. Our guest chef this
month is Owner of Assaggio Mauro Golmarvi.
Mauro is a self-taught chef who started his culinary career in
Rome as a prep cook. In 1984, he moved to the U.S. and worked as chef at
La Fontana and Il Florentine in San Francisco and then Valeriano in Napa
Valley. Making a wise move (for us), he came to Seattle, worked as
executive chef at Salute in Citta in Seattle and Calabria in Kirkland
before opening his own restaurant, Assaggio ("to taste") in 1993. He
oversees all restaurant operations and acts as host. He also returns to
Italy regularly to stock up on wine and get new ideas. Once met, never
forgotten--Mauro makes an impression, as does his restaurant
Photo: Mauro Golmarvi, courtesy of Assaggio
Simplify to make things easier and better, by Mauro Golmarvi
A very simple thing to do that makes your life in the kitchen much
easier is to clean after every step of the cooking. Not only does this
make the end of the evening much better, but you have the tools you need
at every step.
To elevate the taste of any meal, use fresh ingredients, not dried.
Dried works, but everything tastes so much better when it's fresh!
