For you to appreciate the true reasoning behind this creation we need to go back a bit. 36 years to be exact. The first time my father sent me to Nice in the south of France to stay with my dear friends the son of the minister of industry for a summer vacation.  This is really about a classic manifesting itself in contemporary or better yet a different way.  

Chef Michael Feker’s Bloody Mary Marinaded Flank Steak

with Gaucho-Style Argentinean Chimichurri

With the weather getting warmer, barbecue season is upon us. All those great flavors and refreshing accompaniments can compliment and feed your culinary soul. When moderation goes out the window the guilt factor sets in. Barbecue foods are delicious, but they are typically high in saturated fat, chock full of calories, and low in fiber. Because nobody is a bigger barbecue fan than me, I made it my mission to reinvent some of the traditional barbecue dishes that will satisfy even the most diehard barbecue fans.

Artichoke and Crab Dip

Or join me at my table for Lunch, Dinner or Sunday Brunch to try my other healthy, flavorful creations at IL MITO Enoteca in Wauwatosa!

Asparagus and Shrimp Risotto

Ingredients

• 1 Pound green asparagus
• 1 Pound of shrimp peeled and deveined
• 1 small onion
• 2 cloves garlic
• 4 cups of stock chicken or vegetables
• 1 lemon
• 3 oz. Parmigianino
• 4 tablespoon of butter
• 2 cups of Arborio rice
• 1 cup of dry white wine/ Pinot Grigio
• Few sprigs of basil
• Salt (sea salt fine)
• White pepper (fresh ground preferred)

This week I am highlighting artichokes.

My menus, as well as Lunch and Dinner specials are created based on my love for healthy flavors, and with the guidance of the seasons. Benefit from my knowledge of the chemistry and the fundamentals of food and ingredients. Or you can taste my passion by joining me at my table at IL MITO Enoteca in Wauwatosa. This week I will be highlighting Spring Asparagus - read and be teased. BON APPETITO!

Taste the benefits of this simple, flavorful and healthy recipe!

It has always been my dream to bring people together for unique dining experiences. At my exclusive cooking school, I invite guests to dine with me at my Chef’s Counter. It is this experience that I hope you will treasure as much as I do. Throughout our meal, I encourage interaction from my guests as I prepare their meals in front of them. Why do I do this? I do it because I am passionate about  sharing my love of the art of cooking with others. And, by the end of the evening, my guests have become my personal friends. Whether you choose to dine at my state-of-the-art cooking school or at the intimate and cozy Il Mito restaurant (your home away from home), you will be truly amazed. In the cooking school, I offer a variety of classes. Whether the class is Regional Tour of the World, One-on-One hourly sessions, Corporate Team Building or the popular Tosa Lunch class, I promise you will leave with a smile on your face and a head bursting with information about the marriage of cooking, food and flavor … not to mention a very full and satisfied stomach!