pretty successful – so it was interesting to see the techniques and sometimes when we would get the recipes, they were more informal, where others were more precise down to the gram. Overall, it has been fun to learn about the chef’s history, their inspiration for the dish and their style of cooking. In every one, there has been a different learning experience. AM: For you dishes that you created, how did you go about deciding what it was going to be and what ingredients that you would be using? Do most of them come from Eataly that can be purchased there? CHEF AH: For the most part, yeah! I would say that when I do a dish, you can purchase the products here at Eataly, but it also depends on the flow of the guest menu that the chef wants to
do. If they want to do an antipasta, then maybe we do a pasta. If they want to do a pasta, then it doesn’t make sense for us to do a pasta for the four course tasting, so we will try to do an antipasta. The collaboration is always the main course and it’s about finding that balance and that the flow of the menu is natural. For this month, the whole menu had a country feel to it. Chef Kreuther’s dish had the apple cider braised rabbit with saffron butter, so we liked this idea of refined rustic cooking, and I love Testa so I thought that would work and he loved it too. So we agreed on this dish which flowed well with the rabbit and then for the main course, pork 3 ways was simple and elegant and continued the sweet sour play. When we did the collaboration with
