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| The Real Top Chef Fabio Viviani |
| A Little while Back in 2011 -The New York Optimist Traveled Out to LA to have some fun in the sun. We had the the great opportunity to meet Chef Fabio Vivianni at his Flagship restaurant Cafe Firenze and here's what happened.. |
A few thousand miles from New York City, and about forty-five minutes drive through unfamiliar hilly terrain on the northwest outskirts of
Los Angeles lies the affluent town of Moorepark, California. Moorepark is the home of Fabio Vivianni's restaurant, Cafe Firenze, where
we had our first of several amazing California dinner experiences.
Los Angeles lies the affluent town of Moorepark, California. Moorepark is the home of Fabio Vivianni's restaurant, Cafe Firenze, where
we had our first of several amazing California dinner experiences.
Although still jetlagged, we were hungry and looked forward to a nice Italian meal. My partner was brimming with excitement as she is a
big fan of the hit show Top Chef. (I think you call her condition, being a "Foodie").
She knows all about every chef on the show and Fabio Vivianni is her number one favorite.
I was told by Fabio's PR agency that I would be meeting with him when I set up the review for Café Firenze but I didn’t tell my friend this,
not because I wanted to surprise her but more so because I didn’t actually know who Fabio Vivianni was. I guess I am one of the few
people in this world who don’t watch cable television reality shows. But I might start to now.
big fan of the hit show Top Chef. (I think you call her condition, being a "Foodie").
She knows all about every chef on the show and Fabio Vivianni is her number one favorite.
I was told by Fabio's PR agency that I would be meeting with him when I set up the review for Café Firenze but I didn’t tell my friend this,
not because I wanted to surprise her but more so because I didn’t actually know who Fabio Vivianni was. I guess I am one of the few
people in this world who don’t watch cable television reality shows. But I might start to now.
We arrived at Café Firenze somewhere around 8:00 and were greeted by Fabio’s partner, Jacopo Falleni, a handsome, stylish Italian
man who brought us over to the table and said that Fabio would be right out. As we waitied for Fabio, Jacopo graciously brought us one
of his Cafe Firenze's delicious fruity infused specialty cocktails and our adventure began.
man who brought us over to the table and said that Fabio would be right out. As we waitied for Fabio, Jacopo graciously brought us one
of his Cafe Firenze's delicious fruity infused specialty cocktails and our adventure began.
I looked around at the huge space which resembled an eccentric castle out of a romance novel that
takes place somewhere in the countryside of Italy. The big, comfortable, high-backed black leather
chairs, forty foot ceilings and grand chandeliers created a moody atmosphere. It made me feel regal and
chic (not that I usually need to be in a castle to feel this way but it didn’t hurt). We were in good spirits
and it seemed that after a few sips of these specialty cocktails my jet lag was subsiding and my energy
level was improving with every sip.
takes place somewhere in the countryside of Italy. The big, comfortable, high-backed black leather
chairs, forty foot ceilings and grand chandeliers created a moody atmosphere. It made me feel regal and
chic (not that I usually need to be in a castle to feel this way but it didn’t hurt). We were in good spirits
and it seemed that after a few sips of these specialty cocktails my jet lag was subsiding and my energy
level was improving with every sip.
When my friend found out that Fabio was meeting us in person she nearly lost her mind, it was as if she won a prize on a game show and
she was milking her reaction for the audience. Fabio popped up and surprised us with a very friendly, "Welcome!", before going into a
short introduction of what was to come.
she was milking her reaction for the audience. Fabio popped up and surprised us with a very friendly, "Welcome!", before going into a
short introduction of what was to come.
I could see why Fabio is a TV star. He is charming, good looking, in great shape, hyper-witty and funny. As soon as he smiled, I knew I liked him. His
personality really added to my new enhanced mood. Adding to the atmosphere was the music of Frank Sinatra serenading us in the background.
personality really added to my new enhanced mood. Adding to the atmosphere was the music of Frank Sinatra serenading us in the background.
Café Firenze was Fabio’s and Jacomo’s first flagship restaurant in America
and I think it may have been referred to as the meat and potatoes of his business.
and I think it may have been referred to as the meat and potatoes of his business.
First thing we tried.. , Fresh imported Burrata cheese flown in twice a week from Calabria, Italy with 25 year old balsalmic, basil and roasted
sundried tomato. The cheese melted in my mouth.
Next course was Gamberoni in Camicia otherwise known as pancetta-wrapped jumbo shrimp filled with gorgonzola over parmesan polenta.
This was served with garlic sauteed spinach.
My guest had delicate, roasted marinated artichokes over white tuna carpaccio, "Fabio's version of sushi". The Sogliola in Padella: Sole
Checca Style, skillet sole with sauteed cherry tomato, roasted cauliflower and basil was fresh, light and full of flavor. One dish after the next
Fabio brought out with a tempo that seemed to make time fly by. He called our next dish: "Mayhem break loose in the ocean": manila clams
steamed open, tossed in light garlic, roasted zucchini and parsley sauce with handmade pasta only made of flour and water. One word
explains this dish--unbelievable! And Fabio didn't stop there.. Next came the escolar with sage, candied meyer lemon, green olive and red
onion caponatta. And what was the climatic moment of our meal, we got "down and dirty...ticket to hell" with Gnocchi Cinque Terre: Gnocchi
Pesto-Potato Dumplings, basil pesto, pine nuts, parmigiano cheese. It was sinfully delicious. Fabio said this dish is "500 years of history..like
his grandma sitting at the table". My guest exclaimed this gnocchi was unlike any she had before.. in her words, it was " the best ever!!" The
final savory seduction of the evening was meatloaf made of Kobe beef, short rib and rib eye with truffled mash potato and veal reduction.
sundried tomato. The cheese melted in my mouth.
Next course was Gamberoni in Camicia otherwise known as pancetta-wrapped jumbo shrimp filled with gorgonzola over parmesan polenta.
This was served with garlic sauteed spinach.
My guest had delicate, roasted marinated artichokes over white tuna carpaccio, "Fabio's version of sushi". The Sogliola in Padella: Sole
Checca Style, skillet sole with sauteed cherry tomato, roasted cauliflower and basil was fresh, light and full of flavor. One dish after the next
Fabio brought out with a tempo that seemed to make time fly by. He called our next dish: "Mayhem break loose in the ocean": manila clams
steamed open, tossed in light garlic, roasted zucchini and parsley sauce with handmade pasta only made of flour and water. One word
explains this dish--unbelievable! And Fabio didn't stop there.. Next came the escolar with sage, candied meyer lemon, green olive and red
onion caponatta. And what was the climatic moment of our meal, we got "down and dirty...ticket to hell" with Gnocchi Cinque Terre: Gnocchi
Pesto-Potato Dumplings, basil pesto, pine nuts, parmigiano cheese. It was sinfully delicious. Fabio said this dish is "500 years of history..like
his grandma sitting at the table". My guest exclaimed this gnocchi was unlike any she had before.. in her words, it was " the best ever!!" The
final savory seduction of the evening was meatloaf made of Kobe beef, short rib and rib eye with truffled mash potato and veal reduction.
Without a shadow of a doubt, this was some of the most amazing Italian cuisine I have ever tasted (no offense mom!).
Each bite was another tantalizing experience, I admit I was a little sad when we closed with a delicious ricotta and limoncello cheesecake
with greyere, raspberry and Meyer Lemon simple syrup for dessert because I knew our culinary feast was ending, we'd have to say
goodbye to Fabio and embark on our long drive back to Su Casa in Venice Beach.
Each bite was another tantalizing experience, I admit I was a little sad when we closed with a delicious ricotta and limoncello cheesecake
with greyere, raspberry and Meyer Lemon simple syrup for dessert because I knew our culinary feast was ending, we'd have to say
goodbye to Fabio and embark on our long drive back to Su Casa in Venice Beach.
Being Optimistic may be the trick to becoming friends with people from all walks of life and I sure was happy to be making friends with this
culinary genius. It turns out we were so impressed with each other that he is entertaining the idea of doing a weekly feature on dining in The
New York Optimist. Fabio we look forward to it and can't wait to see you again (preferably in your restaurant with you supervising the meal).
culinary genius. It turns out we were so impressed with each other that he is entertaining the idea of doing a weekly feature on dining in The
New York Optimist. Fabio we look forward to it and can't wait to see you again (preferably in your restaurant with you supervising the meal).
