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Known primarily for his ItalianAmerican fare, Chiarello returns to the kitchen this spring to try his hand at Spanish cuisine.
This spring, his infatuation takes the shape of a new San Francisco restaurant and a renewed affair with his first love: The longtime Napa Valley resident is known for combining his Italian roots with a wine country lifestyle. This spring he opens Coqueta, a Spanish restaurant on the San Francisco waterfront, and releases Live Fire, his new book about cooking with an open flame.
We recently caught up with Chiarello, 51, to talk about his unexpected love affair with Spain, farming the old-fashioned way and playing with fire.
We think of Michael Chiarello, and we think Italy. But your new restaurant, Coqueta, is Spanish. My eldest daughter is married and lives in Barcelona, which is one of the great cities of the world.
I started making trips to visit her, and then I started traveling once or twice a year to Spain to scout and develop products for NapaStyle, my online store and catalog. I went where the artisans were, and I began to fall in love with the food.
Have you forsaken Italy for Spain? The ingredients in both cuisines are similar. Spain is my midlife crisis—my Porsche Anything we can share? There is something about an exquisite city surrounded by vineyards— and a lifestyle that is similar. Keep your eyes peeled. What is your greatest passion?
It all centers around cooking. I have other inspirations, but food is my passion.
My other projects, such as the Consorzio line of specialty foods I created and used at my Napa restaurant Tra Vigne and sold to customers, were part of sharing a unique dining experience that people could take into their own home kitchens.
As I spent more and more time designing food products and hard goods for the restaurant, I developed a point of view through the filter of the Napa Valley.
And NapaStyle grew out of that. Speaking of wine, you make your own. Do you make your wine to go with your food, or vice versa? How I farm is how I cook. Helena, where we live. We create the wine to go with the style of food we serve. I can make a wine that goes with my restaurants and food, and so we can dream up interesting blends and combinations and varietals.
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THE STORY OF SARASOTA 65 a flourishing business until when Israel Lancaster died He was the "brains" of the concern as well as the most skilled workman. After his death, Israel Lancaster, Jr., and Morris sold their property to Mrs. Mary B. Bidwell, of Buffalo, and the machinery was shipped to Cedar Keys on the Ben S.