Tasteful
It might seem a stretch to go from New York City to California to, umm, Glen Arbor. Even more so if it includes a side trip to Italy.
But for Chef John Piombo, cooking at Nonna’s at the Homestead resort is extremely fulfilling.
"People in this area are genuine. There’s a sense of community. When you live in the bigger cities it’s just a grind," he said.
Piombo’s culinary adventures started almost in the womb. "I was in the kitchen before I knew how to walk," said Piombo. "With Italians, that’s just how it is.
Though born in the U.S., he spent the early part of his life in Italy, before moving back to America in fifth grade. He still returns to Italy when he can.
As a chef, Piombo deplores the kind of culinary excess he found while working at a fusion restaurant in California.
" I wanted to go back to what I remember: fresh herbs, pesto, basil, garlic – what’s better?"
That’s why the menu at Nonna’s isn’t overrun with ingredients. Scaloppine di vitello is veal scaloppine with morel mushroom sauce and white wine. Bistecca di manzo is wood-fired grilled ribeye with a salmoriglio sauce.
"I want you to taste the steak, the vegetables," he said.
While the menu is somewhat Mediterranean-themed, much of it is based on locally-available ingredients"¦
For the full story, check out this week's Northern Express.
View On Our Website