02/26/15 11:23pm
SOTTOPIZZA

Sotto 13’s pork pie pizza topped with head cheese.

Last November I had the privilege of being taught how to make turducken by Ed Cotton, the executive chef of Sotto 13. “Come back some time; I’d love to feed you,” he told me after our lesson and frankenbird photo shoot. A couple of weeks ago I finally took him up on that offer.

The meal began with that week’s special pizza, pork pie. Provolone cheese, caramelized onions, and cabbage are topped with pork shank meat. Once the pie comes out of the oven it’s blnaketed with housemade coppa di testa and lashed with mustard vinaigrette. It’s like a subtler, more sophisticated version of an Italian combo sandwich. Cotton changes out the pizzas regularly and recent iterations have included beef carpaccio with creamy kale, wild mushrooms and fontina and this week’s special: spicy lamb sausage pizza with n’duja, ricotta, and mint. (more…)

10/14/13 10:05am

Good morning dear readers. In between slurping noodles and eating offal it has come to my attention that the good folks at General Mills launched the first-ever National Cereal Lover’s Week today. As part of the festivities the company has created a web site, Hello, Cereal Lovers, and enlisted the aid of celebrity chef Justin Warner of Do or Dine. Warner can be seen in the above video making a lovely sounding scallop ceviche that uses Chex as a textural component and a not so lovely sounding Cocoa Puff Carbonara.   (more…)