What are some topics that you all would be interested in talking about?
My name is Anthony Scolaro I am the chef/owner at 111 Bistro in medina and Trio in tremont.
I think one thing to maybe start the conversation would be to discuss some ways to help you make educated choices when dining out. Espescially att 111 or other establishments.
I think it depends on the dish or time of year. For me heavy herbs like sage, rosemary, thyme are all great for hearty dishes that can be cooked and reduced such as soups and stews.
Finer herbs such as basil, chive, cilantro, parsley ect. Are great for adding a ton of flavor at the end of a dish. Fresh herbs should always be added toward the end…[Read more]