• Chef, Trattoria Cuoco. A Tom Douglas Restaurant.
• Former Chef, Etta's, Dahlia Lounge, Executive Sous for TDR
• Alum of Brasa, Fandango, El Gaucho
• Florida Native, Raised in Wenatchee, WA
Winner of the Charles Smith Wines meatball competition, these veal and pork meatballs are made by hand and lovingly simmered in marinara. Enjoy these meatballs, described by The Stranger as "a bold rendition of a classic—it was everything I expected, but also totally arresting," with creamy polenta and green garlic braised kale.
meatballs (veal, pork, onions, garlic, bread, provolone cheese, egg, salt, pepper), marinara (onions, garlic, white wine, bay leaf, canned tomatoes, olive oil), polenta (chicken stock, polenta, fontina cheese, salt, pepper), braised greens (olive oil, spring onions, green garlic, San Marzano tomatoes, Lacinato kale, thyme, lemon, salt and pepper), parmesan