In March 2013, I ate a dish that changed my life. It was at Locanda Verde, and it was simply sheep’s milk ricotta, with herbs and olive oil served with grilled bread. How could that possibly be life changing? Well, it’s because it came from the mind of Andrew Carmellini who is described by his peers as “as a cook’s cook”. The cheese was light and creamy, the amount of herbs and oil, perfect. The bread was expertly charred with just the right amount of salt. Simple ingredients were transformed into something I can’t forget, and can’t wait to have again. When I think about the fact that I almost didn’t get this dish (it was a last minute thought, while we were eating the entrees no less), I shudder to think about how my view of food might not have changed the way it has since then. His food speaks for itself. It is not fussy, or overworked. He understands how to make ingredients shine.
Recently, The New York Times wrote an article on him. Here are some of my favorite bits and quotes from the article: (more…)