So pleased to be mentioned in Joe Fiorito’s article in today’s Toronto Star.
Angelo Bean is a man I admire because, some years ago, he said he wanted to retire from his job at the LCBO and start making Italian sausages. A man after my own heart, and arteries.
And many people have that dream, or its equivalent, but Angelo not only did what he said he’d do, he does it as well as it can be done.
He makes salsicce and salume, and many of his sausages are flavoured with the wine and cider of the region, and he fed us these things and more for lunch, and then he pointed us in several directions and turned us loose.
Here I am with my beautiful, bountiful wife, Karen xo
This year all my Toronto based cooking classes will be held at Grano Ristorante.
I reached an agreement with my friend Roberto Martella of Grano to conduct a class each month on Wednesdays in the north room or the west room leading to the outdoor patio with the beautiful fountain. This arrangement is doubly beneficial as I now have the support of the staff and kitchen for the events and my guests can enjoy the hospitality that Grano is well known for. Read more
Thanks to the folks at County And Quinte Living for publishing such a lovely article on my continuing adventures in wine infused sausage and salumi.
It all began on a mountainside in Naples, Italy…..