I believe that everyone’s favorite cuisine is Italian. That is why I am cooking with one of my favorite Italian chefs, Joey Campanaro. He’s been building a New York restaurant empire with his flagship The Little Owl, followed by Market Table and his newest, The Clam, all in Greenwich Village. No matter which one of these restaurants you dine in, you will find some of the most amazing Mediterranean dishes – fresh seasonal foods served in a friendly, casual, around the corner kind of setting.
Today we will be making two dishes – his signature, Salad Dressing Chicken with escarole and beans, followed by Grilled Scallion Dijon Lamb Chops with a watercress, parmesan and pickled onion salad.
And we’ll also tag along on Joey’s trip to Italy to visit his cousin. He cooked in her restaurant and then she came here to cook in his. (Thanks go to Joey for providing the footage).
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Joey Campanaro’s love for cooking started from time he spent in the kitchen with his family. After studying restaurant management and soaking up Europe’s cuisine and culture, Joey returned to the states to work in kitchens across the country, winding up in New York City, first at the helm of The Harrison in 2001.
Joey Campanaro is passionate about sustainability and childhood obesity and how things we do today, will affect our future.
APPEARANCES: Today, Martha, Food Network, Iron Chef America
Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |