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Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants
Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants
ratings:
Length:
25 minutes
Released:
Dec 18, 2022
Format:
Podcast episode
Description
In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.
Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Released:
Dec 18, 2022
Format:
Podcast episode
Titles in the series (100)
Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America