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| Chef Domenico Iavarone |
A series of messages and phone calls over the past several
months between Chef Domenico Iavarone and I always included an invitation: come by and take a look at what’s
going on. I must admit my curiosity
nearly killed this cat.
Iavarone, after collaborating with chefs such as Gennaro
Esposito (Torre de Saracino) and Oliver
Glowig (Capri Palace), and a few seasons at Maxi (earning him a Michelin Star),
the chef decided to make a change. To
start a new adventure opening up a brand new restaurant in Torre del Greco –
Jose’ Restaurant.
I have had the honor to visit the chef a couple of times
there – the restaurant is scheduled to open soon. It is incredibly interesting to see and hear
about what goes into opening up a new place.
The struggles, the victories, the frustrations, the challenges, then the
satisfaction of saying – Ecco! We’re nearly there!
Nothing like Restaurant
Start Up, believe me.
My last visit was last Saturday. The chef was fine tuning the menu, taking
part in a photo shoot for his press kit, and also explaining each dish to the
dining room staff.
Any chef worth his
salt knows that a well informed staff is crucial. The staff took notes, asked questions, and tasted
each dish.
Dishes such as…
Eggplant and mixed salad.
Uovo al purgartorio - poached egg in tomato sauce with shrimp.
Asparagus, sweetbread, and scampi.
Me? I was taking it
all in. So involved in the action that I
didn’t eat. Iavarone noticed, so he whipped
up a quick appetizer – tortelli pasta
topped with fried artichokes and a cynar sauce.
I took my little prize package, headed out to the garden and enjoyed it
in the company of daisies in this amazing villa – Villa Guerra- with Mt Vesuvius
in the background.
I was ready to leave, so I headed back into the villa to say
goodbye to the chef. Not before dessert!
Iavarone said with a smile.
Okay- if you insist!
Raspberry and chocolate!!!
In bocca al lupo –Chef!
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