This week I am sharing a recipe that is a great family and friend pleaser. Serve this dish with some good French baguette bread cut at a 45-degree angle (aka "bias" in culinary terms), toasted crisp, rubbed with garlic cloves and drizzled with EVO (extra virgin olive oil.)
This week I am sharing a recipe that is a great family and friend pleaser. Serve this dish with some good French baguette bread cut at a 45-degree angle (aka "bias" in culinary terms), toasted crisp, rubbed with garlic cloves and drizzled with EVO (extra virgin olive oil).
Place some good Parmesan in a separate platter next to this one and serve with a bold Chianti Classico or Barbera d'Asti.
2 medium globe eggplants cut in 1/4-in. rounds
4 large roma tomatoes cut in half length wise
2 medium zucchinis cut in 1/2 in. rounds
1/2 cup of olive oil 1/2 of pure and 1/2 of EVO
Sea salt and fresh pepper to taste
Brush the prepared vegetable with the pure olive oil. Season generously and set on a slow side of your grill or on the lowest rack of your oven (set oven to broil) and cook, turning regularly, until cooked all the way through.
Once you remove from the grill, drizzle with EVO and set aside.
Serve with fresh mozzarella roasted tomato coulis and fresh basil.
Fire roasted tomato coulis
4 oven roasted tomatoes or one 12 oz. can of organic fire roasted tomatoes
Chef Feker Born in Persia, Michael Feker realized that his calling was to be a chef and enrolled in the California Culinary Academy (CCA).
While at CCA, Chef Feker was trained in classical French style by one of the best chefs in the country, Roberto Gerometta. Later, he was chosen by Gerometta to represent the Academy aboard the Royal Viking Cruise line for a four-month around-the-world assignment. It was this experience that gave Chef Feker the ability to master his artistry while simultaneously cooking for large groups of diners.
After completing his studies at CCA, he worked at some of the best Italian restaurants in California including: Harrys Bar and Grill in San Francisco, and Los Angeles establishments such as Chianti Cucina, Locanda Veneta and Sostanza where he was executive chef. Chef Feker was also selected to work temporarily as corporate chef at Nestle Corporation while Gerometta consulted for the company internationally.
Chef Feker was named Californias Best New Chef of the Year in 1991 and Best Chef of the Year in 1993 by the California Food Writers Association (CFWA). Il Mito received a four star rating in 1994 and 1995 by the same organization. Il Mito was also named Best of L.A. by L.A. Magazine in 1992.
In 1997, Chef Feker opened his first Il Mito in Milwaukees Walkers Point neighborhood. Then, in 2006 he opened a second location in Milwaukees growing suburb of Wauwatosa. Then, in early 2008, he opened The Chef Michael Feker School of Culinary Magic adjacent to Wauwatosas Il Mito.