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.
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.
Recipes, cooking tips and blogs on creating a sustainable and self-sustaining kitchen. The Kitchen Ecosystem is a new way of looking at the food you buy, prepare, and discard. The secret to really tasty food is to make dishes with as many seasonal ingredients as possible, and eat them when they are fresh, preserving some for the off season, replacing the commercial products in your pantry with homemade ones, and using the byproducts like stocks, zests and juices to assist in the preparation, and bump up the flavor, of future dishes.