Traditional dish from Lombardy, grana Padano Cheese, artichokes, Prosciutto, baby spinach
Braised Short Ribs
Red Wine and Port Braised, Chianti, Garlic, Organic Rosemary, Creamy Polenta with Gorgonzola Cheese, Heirloom Carrots
Butter Cream Panna Cotta, Fresh Berries, Harry's Berries Sauce
With over 28 years in the culinary arena, running restaurants, hotels, convention centers and golf courses in Los Angeles, San Francisco and Las Vegas, I am Chef Adamo Crisafulli and I’m here to take your dining experience to the next level.
I’ve worked at the famed Il Mulino and Valentino restaurants, I ran the Riviera Hotel in Las Vegas, after moving back to southern California I was director of culinary overseeing, the Long Beach Convention Center, the Aquarium of the Pacific and the Greek
Amphitheatre. I’ve worked with Jean Louis Palladin, Angelo Auriana, Luciano Pellegrini, Roberto Donna and Brian Massie to name a few.
Being a Personal chef for the last 5 years and teaching cooking classes part time, I feel I am at the forefront of food trends in modern dining, meal prep, catering, cooking classes and private instruction.
“Simplicity with Passion and respect for food and ingredients pleases the soul”, I always say. With this in mind, I use locally sourced ingredients when applicable, organic and sustainable, this plays a major role in my forward thinking menu development tailored for the client, providing fun, creative, whimsical foods that give the ultimate memorable guest experience in their own home or business.
Intimate dining experience for two, high end dinner party for ten, seven course business dinner, party canapes, Brunch, BBQ’s, cooking classes and so much more, I will certainly have you feeling comfortable and full, pleasing your eyes, nose and mouth…
I will bring the food from the land to the hands to the stove to your table with an unforgettable experience.
This is a winter menu, if you would like something more fall or summerish, please let me know by clicking the button, if you want lobster or caviar please let me know as well, we could even do a lobster carpaccio, very small to start, please let me know your thoughts