From the Kitchen of: Enzo Febbraro

Today’s Chef Feature comes from Chef Enzo Febbraro of Bond 45 at the National Harbor.  The restaurant (who’s other location is in the middle of the theater district in New York) boasts a mozzarella bar, antipasti bar and is just a few steps from the water!

What is your favorite kitchen gadget?
A hand-held immersion blender!

What is the most overrated food/technique in restaurants today?

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
All Asian foods.

What is your favorite local product or purveyor to work with?
I really like Virginia Hams.

What is your biggest customer pet peeve?
Guests who think every dish is completely prepared by the chef – cooking is a big team effort and each cook brings special skills that come together to make a great dish.

What do you drink/eat after work?
Red Wine – Bombay Sapphire Gin & Tonic and I like simple spaghetti with a fresh tomato sauce.

What is your favorite thing to cook at home?
I cook all day and night so on my day off I tend to eat out – my family loves clams and mussels so I’ll make them in several different ways from time to time. If we have a big party at home, I’ll cook but I don’t usually have the same foods.

Keep reading for Chef Febbraro’s recipe for Parmesan Corn Pudding which is one of the delicious side dishes that was served on Thanksgiving!Parmesan Corn Pudding

4 quarts water
2 –  500 g. packages Polenta Bramata
1 cup Parmesan Reggianito, grated
2 cups fresh, yellow corn kernels
Salt and pepper to taste.

In a medium-sized saucepan, add the water, salt well, cover and bring to a boil. Slowly add the polenta and continuously whisk. Continue to whisk polenta, bring to a simmer and cook over
medium heat. Cook polenta for 20-22 minutes, constantly whisking, until the mixture becomes thick. The consistency of the polenta should be thick like porridge. Remove pot from heat. Add Parmesan and fresh corn kernels. Season polenta with salt and pepper to taste. Pour mixture into a separate container, cover and keep warm until ready to serve.

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