Chef News

Gio Osso of Virtu on the Ungers, Beau Mac and the Unnecessary Hype Around Farm-to-Table

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Ingredient you love to cook with and why: Honey! It balances everything!

Ingredient or dish you don't care if you ever see again: Haven't come across anything I wouldn't want to try or use again except maybe bugs! Why do people eat bugs? Gross!

What's your guilty pleasure?: CHOCOLATE!!! 'Nuff said!

Most important thing you learned while working at Sugo: Be careful how you structure a deal with partners. Not all partners are created equal!

Best thing about working at Estate House: Fred and Jennifer Unger are two of the nicest, most down to earth people I know. They truly made me feel like family and still to this day I know their doors are always open for me to talk with them. Love them!

Best food memory: Lemon leaf grilled buffalo mozzarella in Capri! Heaven? Yes!

Favorite thing to eat growing up: Refer to question #8. CHOCOLATE! Yes in caps!

Favorite thing to eat now: I've been trying different types of prosciutto, Serrano, all kinds of cured pig. I want to find the perfect combination of characteristics that I want my ham to taste like.

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Nikki Buchanan