@chefscolaro
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Anthony scolaro/111 Bistro posted a new activity comment 6 years, 4 months ago
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] -
Anthony scolaro/111 Bistro's profile was updated 6 years, 4 months ago
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Anthony scolaro/111 Bistro posted a new activity comment 6 years, 4 months ago
I am the Chef/owner at 111 Bistro in Medina and Trio in Tremont
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Anthony scolaro/111 Bistro changed their profile picture 6 years, 4 months ago
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Anthony scolaro/111 Bistro posted an update in the group
Chef’s Corner 6 years, 4 months agoWhat 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.
Throw…[Read more]-
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]
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Anthony scolaro/111 Bistro joined the group
Chef’s Corner 6 years, 4 months ago-
I am the Chef/owner at 111 Bistro in Medina and Trio in Tremont
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Anthony scolaro/111 Bistro became a registered member 6 years, 4 months ago