Everyone can stay busy when its busy...

One of my bosses told me: "I don't care what you do when were busy as much as I care what you do when were slow."

So Peppe Zullos is closed for the entire month of December to the public but we still do constant private parties, but even with those a few times a week its still easy to get ahead of yourself and find your self looking for something else to do. When were not doing private parties we still cook on a regular basis for the staff themselves so its no real complete down-time. Make Sense? And even if were not cooking with Peppe he always has us out with one of his employees learning something different about restaurant life or slow foods itself.

1997 wine with our dinner.

Today we had a small party, roughly 15 people, it gave us a good opportunity to see every food. Start to finish, and inside and out how its made, most of the time we were off starting other things, making it easy to miss a step or two, but we got to push out all 8 courses slowly for a change and "imparere"   We started out with a basic fresh mozzarella and prosciutto on a bed of borage, followed by arugula and caciocavallo wrapped in sliced pancetta. We then served fried borage with tomato sauce and Parmesan cheese and a Cantalini bean soup with potato and spinach. For pasta we served oricette with tomatoes and diced pancetta.
The main course consisted of the famous veal lasgana and roasted potates but also with baked chicken. For dessert we served the deseret platter and then we served a slice of blueberry pie, a bit out of the ordinary but delicious all the same. once service was finished we got to eat a little bit of everything for our meal, we were luckey enough to have a 14year old bottle of wine with dinner, just because.


the business is getting a bit busier in the next coming weeks seeing as Christmas is approaching, and the restaurant is opening back up in January so we'll be back in the full swing of things soon enough.



Pace&Amore
-R