Chef Michael Rossi

 

"In thinking about my own cooking style, I am always pulled to the MARKET.

This is a place where people gather to find the best, fresh and seasonal ingredients.

I have always found a marketplace wherever my culinary travels have taken me across the globe from Orange County, CA to San Francisco to Maui, HI to Los Angeles and to Italy. The marketplace is that one special part of town where a public market is set up. You can always find the very best fresh, locally grown products, including produce, fish and meat.

I would say, then,  that my cooking style reflects the SEASONAL MARKETPLACE.

Not only cooking food from a particular country but embracing the special bounty of each season, always using the best available products and cooking the food from that country with perfection!"
Michael Rossi

Professional Education:
California Culinary Academy
San Francisco, CA, U.S.A.

• Associate of Occupational Studies Degree in the Culinary Arts
  Honors:

• Danielle Carlisle Walker Award
  Comprehensive President’s List

• Perfect Attendance Award

• 1996 Scholarship Recipient of the James Beard Foundation

Italian Culinary Institute for Foreigners Costigliole d’Asti (AT), Italy

• Master’s Program in Italian Cuisine

Court of Master Sommeliers
Guild of Sommeliers

• Court of Master Sommeliers Introductory Course Examination

NRA* CERTIFICATIONS:

• Nutrition for Food Service Managers

• Safety & Sanitation

• Menu & Facilities Planning

• Food and Beverage Cost Control

• Hospitality Human Resources Management

*National Restaurant Association

Menu 1

1st Course
Pan Roasted Wild Stripe Bass with Castroville
Artichoke, Sugar Snap Pea, and Asparagus Ragout with Meyer Lemon Sauce

2nd Course
"Forest Mushroom Extravaganza"
Morels, Yellow Foot Chanterelles, Black Trumpets and Oregon Porcinis with an Arugula and Speck Panini

Entree
Spring Lamb Chops with Fava Beans, Baby Turnips and Minted Salsa Verde

Dessert
Strawberry Zabaglione
 

Menu 2

1st Course
Gulf of California Rock Scallops with Sun Crest
Peaches and Sweet Garlic Sauce

2nd Course
Handmade Saffron Cavatelli with Lamb Bolognese and Pecorino Romano

Entree
Honey Glazed Duck Breast with Braised Rhubarb and Fresh Sorrel

Dessert
Blueberry and Basil Sorbet
 

Menus Ideas

1^st Course
Crisp Santa Barbara Shrimp "Cigars" with Autumn Vegetable Slaw and Aged Balsamic Syrup

2^nd Course
Oak Roasted Breast of Petaluma Quail with a Sauce of Orange-Blossom Honey and Ginger

3^rd Course
Pan Seared Foie Gras with Quince, Pistachios and Ice Wine Reduction (pomegranate / apple jelly)

Entrée
Grilled Bone-on Rib Veal Chop with Roast Pumpkin Whipped Potatoes and a Medjool Date Merlot Sauce

Dessert
Chilled Tangelo - Yogurt Parfait with Blood Orange Sauce

A Fantasy of Indulgences

~ From the Garden ~
Tender Braised Cardoon with Fontina d'Aosta Fondue

~ Of the Sea ~
Sweet Butter Roasted Lobster Tail on Borlotti Bean Purée and Stewed Red Onion

~ On Earth ~
Glazed Breast of Duck with Honey and Spices on Sweet & Sour Shallots and Exotic Fruit Chutney

~ And Land ~
Venison Osso Bucco with Black Olives and Caramelized Carrot Purée

~ Sweet Endings ~
Pear and Chocolate Cake with a Pear Eau-de-Vie Anglaise

On October 24, 2002,  Michael Rossi was the featured chef at A Taste Of Italy.

The event was presented by the Disneyland Resort and the Niebaum-Coppola Winery at the Disneyland Resort's PCH Grill located in the Paradise Pier Hotel in Anaheim, CA.

In September 2002 Michael, was the guest of the Italian Culinary Institute for Foreigners in Asti, Italy as they celebrated their 10th anniversary.

If you have questions about how to make any of these menu items please contact us and we would be happy to help you enjoy our menus.