![]() I have two that are my go-to guilty pleasures, but it’s like having a favorite child - I can’t pick just one! My sweet sensation is anything, and I mean anything, that's peanut butter combined with chocolate. SPEAKING IN JUNK FOOD TERMS, WHAT IS YOUR FAVORITE GUILTY PLEASURE? I highly suggest going to anyone who calls themselves a food fanatic. I had the pleasure of going to the “Chefs of the Gods,” a showcase of the world's best chefs, and it was a dream come true to eat food from so many chefs whom I'd admired for so many years. Las Vegas, hands down, is the mecca of culinary achievement and inspiration. WHAT CITY, OTHER THAN TUCSON, IS YOUR FAVORITE PLACE TO EAT? I would make it with her, and I would soak up her energy and laughter. It was her meatloaf stuffed with hard-boiled eggs. I’ll never forget the time I made one of her recipes. If I had the chance to cook and dine with Julia Child, it would be a dream come true! I loved watching her shows every day as I was growing up. WHO WOULD YOU MOST LIKE TO COOK OR EAT DINNER WITH? Capturing the essence of food by elevating its natural flavors and integrity is very important to me. I’m known as the queen of leftovers in my house because I love to repurpose food and give it new life. However, these days I’ve evolved into working more with comfort foods that use simple ingredients and touch the soul. WHAT CONCEPT, INGREDIENT, OR FOOD TREND ARE YOU EXPERIMENTING WITH OR ENJOYING THESE DAYS?Īs a classically trained chef, I specialize in French and Italian cuisine. Those were some of my best memories growing up. I was seven years old and already helping them in the kitchen. We made a lot of Cassatta Cakes and to this day I still remember being given the spatula to lick the bowl. My great-grandmother and aunt used to own a bakery and wedding cake business. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING? Garlic is life for me, and I love the super finely shaved garlic slices it creates, which make it even easier to add it to everything. I currently use the slicer from Pampered Chef. I have used a lot of fun kitchen tools and gadgets in my career, but my life was forever changed the day I bought a garlic clove slicer. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE? I wanted to take this mindset with me forever. It made me realize how simple food can transform you when prepared with love. Her ability to transform a vegetable into a culinary work of art was simplistic and yet so rewarding. The few remaining bites at the end of all the labor were heaven in my mouth. I was literally giddy with anticipation as I ate each leaf. I couldn’t wait to get to the center of them and use the fallen breadcrumbs to make an Italian artichoke sandwich. The tradition involves stuffing each leaf with seasoned bread crumbs, topping them with good olive oil and parmesan, and then carefully steaming them to perfection. The process was lengthy, and the end result was packed full of robust flavors. However, to this day, I still crave my great-grandmother's Sicilian Stuffed Artichokes. Growing up in a Sicilian family, we ate a lot of staple traditional items. WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD? If you buy something through a link, Tucson Foodie may earn a commission. ![]() Mafia Kitchen (Photo by Hannah Hernandez) Her pop-up and catering business, Mafia Kitchen, has brought the flavors of her Sicilian heritage to Tucson, and she's proud of the opportunity to show us all how impactful food that's cooked with love can be. From family recipes to combinations all her own, Andrea Rifenberick has been making cannolis for most of her life.
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