Chef Louis Scaramuzzi
Today starts the first installment of my new Sunday series "Dinner with the Scaramuzzi's." The dynamic duo have been together for 17 years and they are both masters in the kitchen. Louie was trained by the Hyatt Regency for six years, and Christina has dreamed of owning her own catering company since she was 6 years old.
They used to own Great Events Catering in Key West and the two are graciously hosting me in their three story Staten Island home with its cozy kitchen. Once you have dinner with them you won't want to eat anywhere else. Louie's meals rival any you can get in the city -- he's cooked for the likes of Jude Law, Sienna Miller, Glenn Close and President Clinton.
They used to own Great Events Catering in Key West and the two are graciously hosting me in their three story Staten Island home with its cozy kitchen. Once you have dinner with them you won't want to eat anywhere else. Louie's meals rival any you can get in the city -- he's cooked for the likes of Jude Law, Sienna Miller, Glenn Close and President Clinton.
Tonight's food masterpiece was Sesame Encrusted Chilean Sea Bass in a Orange Miso Broth. Louie plated the fresh fish with a Bok Choy and Snow Pea Red Pepper Slaw.
To start, it was beautifully plated. I felt like we were eating in a high end restaurant instead of their kitchen, where their two adorable children were screaming and throwing rice.
I was a little hesitant because I've never had sea bass, but oh man, I'm definitely going to have to start eating it more often. It was extremely fresh (I helped carry it from the car hours before), and I think that was what made it delicious -- that and the butter of course. So flaky and moist, pieces of the fish fell away into the broth.
To start, it was beautifully plated. I felt like we were eating in a high end restaurant instead of their kitchen, where their two adorable children were screaming and throwing rice.
I was a little hesitant because I've never had sea bass, but oh man, I'm definitely going to have to start eating it more often. It was extremely fresh (I helped carry it from the car hours before), and I think that was what made it delicious -- that and the butter of course. So flaky and moist, pieces of the fish fell away into the broth.
Chilean Sea Bass
Layered with delicate care, each bite revealed a different texture the further you dug in. First crunchy, soft and then moist, I lapped up every bit of this delectable dish. When I asked Louie for the recipe he didn't remember because he hadn't written it down.
He was inspired by the fresh ingredients and just kept throwing things in. He relied on nothing but his palette and his gut instinct. To me, that's what makes a great chef.
He was inspired by the fresh ingredients and just kept throwing things in. He relied on nothing but his palette and his gut instinct. To me, that's what makes a great chef.
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