Page 77 - Cityview_May_June_2014

MARK DAVIS

connors Steak & Seafood

My favorite meal to make is lasagna Bolognese
with a chopped salad and salted caramel ice cream

for dessert. To eat? It’s Dry-Aged Bone in Ribeye
with Black Truffle butter and creamed spinach.

JEFFREY DEALEJAnDRO

the crown and goose

My inspiration for choosing to become a chef was local

flavors and meats. I think the art of cured meats and
butchery are underused—it’s a dying art, unfortunately.

DEROn LITTLE

Seasons caf́

My cooking resolution

was to finish a culinary
training program I have

been working on for 14

years. This program will
change the way kitchens

operate and how employees
are taught. My perfect

kitchen is one that provides
a learning environment

to culinarians that will

change their lives.

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