It’s never too early to start planning a meaty Easter meal. With the holiday coming up in a few weeks, you’d be wise to act fast and make a reservation at one of Chicagoland’s top steakhouses, like Prime & Provisions and Perry’s Steakhouse, both of which are offering holiday menus for the occasion.
Chef Fabio Viviani is cooking up a mouth-watering Italian dish with a spicy twist.
Hailing from Florence, Chef Fabio Viviani. At age 11, he worked nights at a local bakery (since he was too young to officially join the staff) and during his teenage years, he held several positions in the restaurant industry, even serving under the mentorship of Simone Mugnaini, an iconic figure in the Italian restaurant industry.
Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Alessandro Panzani and Saverio Carmagini, Viviani owned and operated five restaurants in Florence, a farmhouse, and two nightclubs by the time he was 27. Although a well-respected businessman in Italy, he was ready for a change and in 2005, Viviani moved to Ventura County, CA, where he opened Café Firenze in Moorpark, CA.
Butter’s popularity soared in the first half of the 20th century when supplies were plentiful. Shortages and rationing of the fat during World War II, however, paved the way for a margarine boom that peaked in the 1970s and ’80s.
No more. Every day, Siena Tavern in Chicago prepares about 500 baseball-sized, golden-fried dough balls called coccoli. The decadent $17 appetizer is served with stracchino cheese, prosciutto di parma and truffle honey.
“It’s basically butter and egg, and that’s it,” said Benjamin Dirck, sous chef at Siena, operated by DineAmic Group, which owns five other restaurants. “Butter is what gives it the richness and makes it nice and flaky.”
As this season of “The Bachelor” comes to a close, former contestants Andi Dorfman, Whitney Bischoff, Kaitlyn Bristowe and Carly Waddell were spotted in Chicago over the weekend.
The four women shot a campaign for OVA egg freezing specialty center and dined at Siena Tavern in River North on Sunday.
Chef Fabio Viviani’s name is on a line of California wines, a collection of cookware and a series of best-selling cookbooks. The Italian import, who gained popularity during the fifth season of Bravo’s Top Chef, also owns or co-owns more than a dozen restaurants inspired by his native country, in cities including Cleveland, Chicago and San Diego.
In February, he opened his first restaurant in New York state and his first restaurant at a casino: Portico by Fabio Viviani, at the del Lago Resort and Casino, 1133 Route 414, near Waterloo.
Celebrity chef Fabio Viviani, owner of Siena Tavern in Chicago’s River North, stopped by Café 5 to discuss being inducted into the Chefs Hall of Fame by the Chicago Culinary Museum and share the recipe for his sweet corn ravioli.
Fabio Viviani Shares His Foodie Faves Around Chicago in Advance of His Induction as Chef of the Year
Chef Fabio Viviani may have been born in Florence, Italy, and arrived in the USA via California, but his rapid-fire introduction of innovative concepts to Chicago—since 2013 he’s opened Siena Tavern, Bar Siena, BomboBar, and Prime and Provisions—has quickly made him one of the city’s adopted sons. Case in point: on Wednesday, March 8, The Chicago Culinary Museum and Chefs Hall of Fame will induct Viviani as Chef of the Year at the 2017 Chefs Hall of Fame Culinary Experience
For 14 seasons, Top Chef has entertained with casts of cooks and clowns, charismatic charmers and caustic cutthroats. Some years have been better than others, but the overall meal, taken at once, is nothing short of delicious.
To celebrate Thursday night’s finale of Top Chef: Charleston, we’ve ranked the 14 seasons, from the most rotten apples to the creamiest of the crop. Each was graded on a variety of factors, from challenge design to casting.