The Alternative Press

Hello my fellow food fanatics! 

Over the next several weeks and months, my plan is to take you on the culinary ride of your life right here in Sussex County. 

I come to you via TAP to bring you a fresh, unique culinary take on what this great area has to offer via the knife and fork.  I will be out there looking for the best eateries, from the local pizza joints all the way up to the four and five star fine dining establishments - and - everything in between. 

Since becoming a resident of Newton last year,  I realize now that Sussex County has slowly but surely become a long-awaited melting pot of diverse restaurant options.  It’s not just another pretty taste…….

Pack up your taste buds and follow me as I bring you on a virtual culinary adventure throughout  the area.  I will bring you an honest, unbridled and in-depth look at the vast array of Restaurants, Bakeries, Deli’s as well as other diverse food options in Sussex and surrounding counties. 

 But hold on a sec.... before I get to that, allow me to introduce myself properly and tell you a little bit about me.

 Who would have thought an Italian-American kid from Queens, New York, a kid who was chained to the stove most of his life, would be writing a food column for a great new online news and information forum like The Alternative Press?  

Fuhgettaboutit!   

 My early childhood memories of mom and grandma cooking Italian feasts in the kitchen ignited my burning passion for food.  Waking up Sunday mornings, I was drawn to the incredible aroma of sautéed fresh garlic and grated Pecorino Romano cheese as Grandma Marie fried up her deliciously decadent meatballs while slow simmering her signature red sauce for our traditional Sunday Italian dinner.  It was one of the many perks of growing up New York Italian. 

The house echoed as I raced downstairs to the kitchen to be sure to devour a couple of those hot and juicy meatballs right out of the cast iron frying pan.  I made it just in time, every time, to get my share before they made their way into the sauce for their day-long simmer.  WOW!!!!   My mouth is watering just thinking about them!!!!

  I have to give credit where credit is due.   By allowing me to help them in the kitchen, my mom (Elizabeth) and Grandma Marie created a cooking machine!  I knew, from an early age, that this passion I felt for the food and the love that went into every fresh ingredient used in my family’s kitchen was something that would consume me for the rest of my life.

   My culinary adventure began at a young age when the Italian deli down the block took me under its wing.   Most of my friends couldn't wait to get to the schoolyard for their afternoon game of stickball.  Not me!!!  I couldn't wait to get to the deli and learn something new!  I swear, I couldn't get enough of the smells, the tastes or the interaction with the people from the neighborhood!  It was addictive!!!

   By the time I turned sixteen, Sal and Gino (the guys who owned the deli) offered me an opportunity to be THE Chef’s helper in the kitchen.  I couldn't believe it!   Of course, I had to get my mother's approval - and I did!  You would have thought I won the lottery - and you know, in a way I did.  I was going to learn from two of the best Italian chefs in New York.

   Over the next three years, working as many hours as I could,  I was like a sponge soaking up the knowledge learning to  create the freshest and most rustic Italian fare you would ever want to sink your teeth into.  Honestly, working at the neighborhood deli did more for my career than any accredited school ever could have.  This truly was the foundation for developing and enhancing my cooking techniques as well as molding and shaping my respect for the food and the art of creating unforgettable dishes.

 At the age of 19, I took my knife skills up to Hyde Park, NY and enrolled in The Culinary Institute of America.   I learned so much at the C.I.A. and used my newly acquired skills to become the Executive Chef for Menu Masters Catering, Inc.   Soon thereafter, I became the co-owner of the catering business and created many a delicacy for many to enjoy!   I was then offered the position of Executive Chef/Chef Consultant for The Darden Group which owns franchise operations such as Red Lobster, Macaroni Grill and Bahama Breeze...just to name a few.   Another amazing culinary learning experience!

   In 2007, I heard about Hard Rock Park, a great new concept for a theme park to be located in Myrtle Beach, SC.  I was offered a position with the Food and Beverage Management team of this award winning Rock-n-Roll Theme Park.  What a package deal!!  Not only would I get paid to do the work I love to do - - but - - I would be privy to some of the best live music concerts ever!!   I had a great time managing the dozens of award-winning restaurants and free-standing walk-up food venues. I was involved with the development and design of the menus, and the hiring/training of 600+ Food and Beverage employees.  During this incredible run,  I had the unique and unforgettable opportunity to cook for some of the biggest acts in Rock-n-Roll (just to name a few:  The Eagles, The Moody Blues, Kid Rock, The Charlie Daniels Band and many more).

My many ventures and experiences have brought me here to you - where I am happy to be.  I hope you find my columns informative, entertaining and helpful!  Mangia, my friends!!!!   See you again soon!!!!