When an ingredient comes into season in my region (New York, Colorado), I handle it many ways. I eat some fresh, I preserve some, I use the preserves in other recipes, and I make byproducts from the waste stream that I use to bump up the flavor of other dishes. Over time I’ve developed a pretty old growth pantry/freezer/fridge. I call this inventory a kitchen ecosystem, and from it, I can make fast, delicious meals that reflect my wallet, my ethics, and my taste.
Everyone’s kitchen is a system of one sort or another. Specific cuisines are based on a collection of flavors, composed of fresh and preserved foods, byproducts and condiments. The foods we each keep in our home, our region, our country interconnects to create a system that defines us. I am exploring this idea with Neni Panourgia, a Greek chef who practices integrated cooking, with absolutely delicious results.
Cent’anni is an Italian toast that hopes for good health for 100 years. This is a project I am doing with my dad, the chef Edward Giobbi, who is 87 and still cooking fantastic meals for himself and my mother twice a day.