CHEF RECIPE FILES

Chef Recipe Files

Il Mondo Vecchio - Salumi

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, culinary competetitions 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 have recipes accompany them.

2010

Chef Lucas Plant Portland, OR

The Secret Society Lounge

Duck Prosciuttio Wrapped Melon with Truffle Honey

The Il Mondo Vecchio Ploughman's Platter of Salumi

Chef Elise "Spingy" Wiggins

Spring Scallops

Wiggins Scallop Spring 2010[1][1].pdf

Panzano @ Hotel Monaco

www.Panzano-Denver.com

Chef/Owner Cammie Buehler

Epicure Catering @ Cherry Basket Farm; Omena, MI

Savory Gumbo with IMV Duck Buttah (recipe coming soon)

http://www.caterleelanau.com/

DeNittis Recipes

Meaballs, Braciole, and Lemon-Rosemary Braised Meat Pot

Primal Cuts-DeNittis Recipes 2.pdf

DeSantis Recipes

Carbonara and Bucatini all’Amatriciana

IMV DeSantis RECIPES1.pdf

2009

White Buffalo Club - Jackson Hole, WY

Chef R.J. Harvey

Cowboy Style Baked Beans with IMV - Veal Pancetta

(PDF FILE CLICK THE RECIPE NAME)

Southlands Mall, SE Aurora, CO
Chef Jason Lee and his
Duck Prosciutto Wrapped Melon
with Toasty Smoked Laced Almonds and Honey Drizzle

Petite Fingerling Potato with Duck Breast Prosciuttini,

Gorganzola and Arugula Chiffonade

In 2008 Chef did this Amuse-Bouche that was just awesome!

My one and a half year old son Matteo ate almost two servings alone!

Finally, Aurora burbs 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!!!

2008

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's Award Winning Recipe and CHCC Menu Item:

2008 Knoeble Cup Gold Medal Recipe

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!" Chef Hubner

Chef Hubner has been gracious enough to submit his award winning recipe inclusive of IMV Veal Pancetta.

Tante Grazie Chef Hubner and Cherry Hills C.C. for your continued appreciation and use of IMV products.

2008

ASPIRING CULINARIAN, FOOD STYLIST, JOURNALIST & CHEF IN TRAINING:

TYLER NEMKOV

"Food for Thought"

His interpretations or "messing around" with food, as he casually calls it, of IMV Nitrite Free Pancetta used in this recipe:

Creamy Risotto with Butternut Squash and IMV Veal Pancetta

Another menu idea although not having a recipe was:

Duck Lardo rendered and used as the clarified fat to make a hollandaise for Quail Eggs Benedict

Tyler Nemkov had previously pursued 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. Additionaly Tyler has worked for The Westword as an online writer.

"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.

Mark M. DeNittis

2009 Salumi Skewer

(Grand Wine & Food Affair 2009 Sugarland, TX)