Chef Fabrizio Cooks at James Beard House NYC

October 13th, 2015 Cookbook

Sea Salt owner and chef Fabrizio Aielli recently had the honor of cooking at the James Beard Foundation House in New York City as part of the Southwest Florida dinner with Norman Love Confections, Rumrunnners at Cape Harbour, The Ritz-Carlton Resorts of Naples and Cru. Here’s Chef Fabrizio’s finished masterpiece from the dinner, a free-range chicken-stuffed Pine Island octopus ink ravioli with white truffles, homemade ricotta, Venus clam ragù and liquid egg yolk. (photo creed: Rina Oh)

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