POV: cooking for 10 guests as an Italian private chef in Springfield, MO #privatechef #italianchef
Early dinner. Main course with meat for the table. Pescatarian for one.
Everyone was happy — this is what I made.
Risotto alla Milanese with braised beef cheek, demi glaze and parmigiano fondue.
Squid ink linguine with wild caught snapper ragù alla mediterranea.