Carmel Magazine - copy

Spring l Summer 2013

Issue link:

Contents of this Issue


Page 160 of 164

158-159 Food for Thought_Layout 1 4/24/13 3:31 PM Page 2 nary secrets), has been validated. Her products demands proof to ensure transparency. and Star Market in Salinas, and each week she & Wine magazine's Best Chef in California her customers all over the Peninsula. Miyazaki prefecture on the southern islands of can be found at Grove Market in Pacific Grove loads up her Audi to deliver Italian delicacies to What happened in March, though, shocked and thrilled the woman nicknamed the "Sauce Boss." Organizers of a retirement/welcome home party for native son Leon Cogley, among 10 chefs nominated for Food award, serves coveted Wagyu beef from the Kyushu, Japan. It's recognized as the most supe- rior beef in the world, and each shipment comes with 100 percent traceability, including a Panetta (who ended his long service in Washington, D.C. as Secretary of Defense) asked Mangone to help cater a dinner for 400 people. "I couldn't believe it," says Mangone, who prepared two varieties of baked ziti (one with Italian sausage and marinara and the other with roasted red peppers and creamy vodka sauce). She also served a penne pasta with roasted asparagus tossed in a balsamic butter and topped with sundried tomatoes and Romano cheese. "I wanted to be true to our in- common Italian heritage," she says. "It was such an honor to Photo: Kelli Uldall cook for him." Find out more information about Mangone's at CHECK THAT ID Ingredients are a chef 's life- Food & Wine magazine has named Justin Cogley, executive chef of Aubergine, as a 2013 Best New Chef. blood, and the best chefs always search for the highest quality products. But even the besttrained chef can fall for counterfeit products. certificate of authenticity and a detailed birth certificate with each animal's nose-print American USDA Prime beef is graded at 6 Food fraud runs rampant, and federal regula- on a marbling scale of 1-12, while Wagyu beef sumers from buying the wrong species of fish or cut. It can cost up to $150 per pound. In Japan tors lack adequate resources to prevent con- corrupted versions of items such as olive oil, honey or maple syrup. Executive Chef Justin Cogley of Aubergine in Carmel personally sources each ingredient he uses, and when something's imported, he tends to be graded at 12, making it a very rich it is not uncommon for restaurants to price Wagyu at $300 per plate. It's no wonder Cogley wants to see some ID. Aubergine, Monte Verde and 7th, Carmel. 831/624-8578. C ARMEL MAGAZINEā€¢SPRING/SUMMER 2013 159

Articles in this issue

Links on this page

Archives of this issue

view archives of Carmel Magazine - copy - Spring l Summer 2013