Chef Recipe Files
How the pros are utilizing IMV products!
I wanted to create a collaborative area, a collection of how Il Mondo Vecchio products are being used by both professional chefs and those in pursuit of aspiring to be a professional chef.
This section will be continously updated as chefs incorporate Il Mondo Vecchio into their menus, competetive or as a simple expression of their passion for Cibo Grande reflected in creative dishes.
Simply click on the recipe name (*if available) below (a link for a PDF file) to print off at your liesure and enjoy.
*Some dishes are so simple the ingredients are in the name. Other more complex dishes with have recipes accompany them.
EXECUTIVE CHEF
MATTHEW FRANKLIN of;
Southlands Mall, SE Aurora, CO
Amuse-Bouche:
Petite Fingerling Potato with Duck Breast Prosciuttini,
Gorganzola and Arugula Chiffonade
Chef Franklin did this Amuse-Bouche that was just awesome! My one and a half year old son Matteo ate almost two servings alone!
Finally, Aurora Southside has a restaurant and team that foodies and wine enthusiasts can enjoy.
This place is awesome, I have been there on several occasions and they have rivaled or exceeded anything in Downtown Denver.
Thank you Wine Experience!!!
EXECUTIVE SOUS CHEF
BRIAN HUBNER
CHERRY HILLS COUNTRY CLUB;
Cherry Hills Village, Colorado
Introducing the first recipe of which is a Gold Medal Award Winning dish by Executive Sous Chef Brian Hubner of Cherry Hill Country Club, Cherry Hills VIllage, CO
Chef Hubner is a young aspiring culinarian and competitve force. He has a long list of accolades as a Johnson and Wales student and graduate in countless competitions such as: Best Young Chef Rotisseur National 2004 Chaine de Rotisseurs, was most recently the Coach of the JWU intra Campus Competition team taking a Gold Medal as well as Sysco Sponsored 2008 Knoeble Cup which included IMV's Veal Pancetta. "Your product helped me take the highest gold that weekend out of over 50 competitors!" B.H.
Chef Hubner has been gracious enough to submit his interpratations inclusive of IMV Veal Pancetta.
Additionally CHCC has been utilizing IMV Corned Beef since its beginnings. Tante Grazie Chef Hubner for your continued appreciation of IMV products.
Chef Hubners Award Winning Recipe and CHCC Menu Item:
ASPIRING CULINARIAN, FOOD STYLIST, JOURNALIST & CHEF IN TRAINING:
TYLER NEMKOV
"Food for Thought"
Tyler Nemkov is currently pursuing his love of food at Johnson & Wales University in Denver, Colorado majoring in Culinary Arts. He is a Colorado native from Littleton and is immensely passionate about the city (and state) in which he resides.
"Food is my passion. My mom insisted on exposing our family to a wide variety of world cuisine and I have been a ‘fearless eater’ since then. I am not afraid to at least try anything, and usually will like what I try." T.N.
Having worked at a few different restaurants and aspiring to a life of culinary adventure, Ty is just not exactly sure how he is going to do it yet.
"It is in my observations and interactions with this mindful individual that he has a great start". M.M.D.
Check out more at his Food Blog .
His interpretations "messing around" or playing with food, as he casually calls it, of IMV Nitrite Free Pancetta used in this recipe.
IMV Veal Pancetta Bruchetta
Mark M. DeNittis (Grand Food & Wine Affair 2008 Sugarland, TX)
Pancetta "Gift" Wrapped Crisp Herbed Chibatta Cube
with Fresh Tomatoes, Basil and Arugula
ADDITIONAL Chefs coming soon!!!.