FROM ITALY TO SOUTH FLORIDA

As an Italian, I was raised with a love for cooking and eating great food. I started working in the service industry when I was 17, and quickly realized culinary school was where I needed to be. After graduating from Johnson and Wales Culinary Arts program, I moved to South Florida to begin my career. In 2006 I started my own business, now called 5 Forks Catering, where I specialize in high end 5-course meals tailored to meet the needs of each of my clients and their guests. When creating
menus, I offer options that bring the culture and
taste of South Florida, but also offer my own unique flavors and food experiences.
One of the things enjoy the most is creating unique sauces that can completely change the experience of a dish. A favorite dish of mine to prepare is a local blackened mahi fi let, served over a flavorful lobster risotto cake, topped with key lime slaw and shaved veggies. Finished off with my sweet chili beurre blanc sauce, it is always a best
loved dish. When it comes to a fl avorful sauce for my locally sourced coal fi red fi lets (served with fresh green beans, blistered cherry peppers, and au gratin potato souffle) I prepare a savory red wine reduction. Made with locally grown rosemary, garlic, onions, a cabernet wine, and a generous amount of butter, it perfectly compliments and elevates the dish. This is my most requested entrée, and one that never disappoints.