04/09/15 12:22pm

Sotto 13’s Ed Cotton and friend.

The first time I met Ed Cotton, executive chef of Sotto 13, he showed me how to make a turducken, a rather involved process that clearly demonstrated the second-generation chef’s love of all things charcuterie. In addition to being an expert charcuterer, pizza man, and pasta maker Cotton’s an L.I.C. guy and I am happy to announce that he will be cooking at The Catskills Comes to Queens. Thanks for taking the time out of your busy sked to answer 7 Questions Ed!

How did you become a chef?
I became a chef because of my father. I found what he did for a living very fascinating. I must have been five or so. It was interesting seeing cooks chop, cut and prepare things. That looked so fun to me.

What’s your favorite thing about being at the helm of Sotto 13?
One of my favorite things about being at the helm is that we have such a small kitchen and staff, so it’s very easy to talk to my staff. I can show them stuff and talk to them whenever because there’s nowhere to hide.

So let me get this straight. You’re making rabbit mortadella hot dogs for The Catskills Comes to Queens? How in the world did you come up with that idea?
Yes, I’m going to call them morty dogs. I love making all charcuterie, sausages, terrines, and all that stuff. We currently make rabbit mortadella for one of our wood-fired pizzas, so I wanted to take it in another direction. So that’s when I decided to make a rabbit mortadella hot dog. The garnishes won’t be as traditional as a normal dog but it will complement it for sure. (more…)

02/26/15 11:23pm

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…)