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Great chef, magnificent foods
Acclaimed chefs can be obnoxious and pretentious…Chef Gio Osso is anything at all but that! Heck, he is satisfied to share tales about his childhood…like…while in his large chair his mother would have to place a pot, spices and wood spoon in front of him so he could fake to prepare dinner prior to she could get him to eat. Chef Gio is real, down-to-earth, funny and super passionate about building off-the-charts foodstuff with an edge at Virtú!
So you say “Award Winning”
Chef Gio has received tons of awards like Esquire magazine’s award for Best New Places to eat in The us and James Beard Award Foundation nominee just to name a handful of!
Locale – Place – Locale
Virtú is situated in the only bed and breakfast in Scottsdale – the Bespoke Inn. He shared his solution recipe in the suite’s kitchen above his cafe (a place you could want to move to and hardly ever go away because it is sooooooo neat!)
Scottsdale or Southern France?
A big olive tree is the centerpiece of the outdoor courtyard that feels extra like you are going for walks in to Southern France than Scottsdale, Arizona. String lights and candlelight totally transforms the patio at evening.
Virtú is situated at:
3701 N Marshall Way
Scottsdale, AZ 85251
“Flavors of Scottsdale” is sponsored by Downtown Scottsdale, property to the dining establishments featured alongside with dozens far more, and by the Metropolis of Scottsdale’s Office of Range, which supports and encourages the city’s motivation to an inclusive community.
Roasted Asparagus with bacon candy, feta, duck egg, and foie gras hollandaise recipe
Recipe courtesy of Virtú Straightforward Craft
Yield: 4 servings
1 bunch medium asparagus stems trimmed
1 tsp olive oil
4 duck eggs (might substitute with rooster eggs)
6 slices thick minimize bacon
1 ½ cups sherry vinegar
½ cup sugar
2 Tbsp feta cheese crumbles
3 oz foie gras
3 oz clarified butter
2 egg yolks
½ tsp lemon juice
Salt & Pepper to taste
For the hollandaise:
Set up a double boiler on your stove prime with shallow simmering h2o. In a small pan render the foie gras until finally wholly liquefied. Skim off any undesired particles from the prime. In a non-reactive mixing bowl place the yolks and get started to whisk in excess of the double boiler eradicating from the heat from time to time. Whisk until finally you get the eggs to a ribbon phase. Slowly but surely insert the clarified butter and foie gras fats alternating in between the two. Period with lemon, salt and pepper and established apart until eventually use.
For the bacon candy: Cut the bacon into cubes and spot in a cold pan over medium heat. Permit the bacon to render it’s unwanted fat right until crispy. Strain the fat from the bacon and established apart. In the identical pan, deglaze with sherry vinegar and incorporate sugar. Permit cut down till a syrup consistency and incorporate bacon back again to the pan comprehensively tossing via. Clear away from heat and established apart.
For the dish: For the asparagus, coat in olive oil and period with salt and pepper. You can grill the asparagus at this stage or spot in a 400 degree oven right until just fork tender but nevertheless a very little chunk and some char colour. In an egg pan cook the duck eggs to your liking. I like mine sunny facet up for this dish. Organize asparagus on a serving dish and prime with the cooked duck eggs. Sprinkle with the feta cheese crumbles and bacon candy. Drizzle the whole dish with the foie gras hollandaise and serve!
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