Dave Sibio

I would love to call it “my signature dish”, however it is a dish heavily based on my families polpette recipe. A braised mixed meat sugo, ground veal, beef and pork meatball mix, seasoned with Grano padano, soffrito, pangrattato and herbs. It has been refined through years of fine dining experience, but still holds true to its essence. A simple meatball dish with whipped ricotta, basil pesto and extra virgin olive oil. It is always a winner at dinner parties and on restaurant menus.

My culinary inspiration has been, and always will be my Nonna. She is the reason I fell in love with cooking. My first memories of food were her and my Nonno feeding me fresh cucumbers and tomatoes from the garden seasoned with nothing but salt, as well as fresh focaccia dipped in her sugo. The love she has for our family, and her passion for simple, yet delicious food will forever be ingrained in my memory.

If I were to win the $25,000 I would invest in the kitchen equipment at the restaurant I am currently working at. We are operating in a limited space and doing upwards of 1200 guests daily during peak season. This money would allow us to explore new methods of cooking. I would also take some time to travel, and further my knowledge of both Northern and Southern Italian cuisine.