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140 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 8 O wner and General Manager Denis Boaro, along with wife Yanina, run popular restaurants Gusto in Seaside and Basil Seasonal Dining in downtown Carmel. Basil was the first dining establish- ment in Carmel to be certified as a "Green Restaurant," and uses organic, local, seasonal ingredients. As popular as the restaurant has been, things are about to get even more interesting: Boaro, from Venice, Italy, has hired celebrity Chef Andrea Palmieri from Rome to helm the kitchen. The two met when Palmieri was dining at Gusto several years back while visiting the Monterey Peninsula with his family. Palmieri fell in love with the natural beauty of the area and decided to relocate his family to Carmel. "We became good friends," Boaro says. "We are from the same country and have a passion for the food. When you love it, as a result, you can taste it." Chef Palmieri has his own TV show in Italy and runs the popular BucaVino restaurant in Rome; however, he says he relishes the opportu- nity to utilize California-grown ingredients and to become a part of the small, friendly town of Carmel. "This will be a genuine Italian, gourmet project," Palmieri says. "I love the community here and have a passion to make something for the locals without Americanizing the food. I am bringing my kitchen to Basil." About 90 percent of the menu will change when Palmieri takes over this spring. "Eventually it will be all his dishes," Boaro says. Some new items include Mozzarella in Carrozza: breaded mozzarella, lightly fried, served with local marinated anchovies and fresh San Marzano tomato sauce. In addition, standouts include the Octopus Catalana with pickled red onion and Monterey sea salt; Speck, Brie and Bosc pear cake with Parmigiano hot cream; salty Krapfen with Carbonara espuma; braised beef with prunes and poached pear in organic Heller Estate Port red wine; and Italian apple pie with artisan Zabaione gelato and organic raisins. Future plans include catering events, cooking classes and private din- ners, which Palmieri offers in Rome. Basil will stay open later than most Carmel restaurants to go along with the Italian style of late-night dining, and will be open seven days a week, with brunch served on Sundays. "We will have pasta, the fresh fish of the day, vegetarian dishes, vegan, gluten-free…something for everybody," Palmieri says. "I want everyone to eat in my restaurant." "If we do it, we do it right," Boaro adds. Palmieri and Boaro also plan to train employees on their new techniques in the kitchen so that they invest in the restaurant and create a foundation of loyalty. The food will be healthy, fresh, creative and most of all, inviting. "We love eating good food with people, having wine and having a good time," Boaro says. Basil Seasonal Dining is located on San Carlos between Ocean and 7th in Carmel. Call 831/626-8226 or go to www.basilcarmel.com for more informa- tion. Follow Chef Palmieri on Instagram at genuineitaliangourmet. From Italy, With Love Celebr ity Chef Andrea Palmier i of BucaVino Relocates to Basil B Y B R E T T W I L B U R As popular as the restaurant has been, things are about to get even more interesting: Boaro has hired celebrity Chef Andrea Palmieri from Rome to helm the kitchen.