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Everyday
Cooking Guest:Chef Mike White
Chef Partner-Biaggi's Ristorante Italiano
January 16, 2011
Chef Michael White: The Career of a chef has the tendency to reinvent itself many times throughout the years and Chef Michael is a prime example of this fact. His love of gastronomy beginning as a young child growing up in urban Pittsburgh Pa. the ethnic divide amongst family inspired him. As a young chef in this area of the country, the push and pull of Italian, Irish and European Cuisines allowed him the freedom to experiment freely and find his personality in cooking. A Saucier at Salvatore in Pittsburgh gave him a rich base of Northern Italian sauce and bread making. Progressing to a Corporate Chef position at Supple Restaurant Group in Eastern Wisconsin allowed for a multitude of experiences from the classic American brewery of Fox River Brewery to the Contemporary Seafood of J Restaurant. With Opening s in Lambeau Field and Hilton Hotels Chef Mike experienced everything from High volume brats, hotdogs and pizza to high end wedding presentations. Eventually, Chef Michael’s path led him to Madison with tenures at a classic steak house, Johnny Delmonico’s and contemporary American cuisine at Fresco. Chef Michael’s latest challenge is Chef Partner of Madison’s Biaggi’s Restorante Italiano where the sights and smells of a classic Italian kitchen add to an exciting culinary journey.
For more information about Biaggi's Ristorante Italiano at www.biaggis.com
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Butter stuffed Mission Figs with Cheddar Goat Cheese
6 ea fresh mission figs
½ cup unsalted butter
1 fresh navel orange
1 tbsp minced shallot
1 tsp Worcestershire sauce
2 tbsp fresh thyme
2 tbsp grand marnier
6 thin slices cheddar goat cheese
6 thin slices White Jasmine Cumin Gouda
Pre set oven to broil setting. Slice each fig in half and arrange on a small ungreased cookie sheet. In a medium mixing bowl add soften butter minced shallot, Worcestershire sauce, thyme, and liquor. Add the juice and zest of half the orange. Fold all items together lightly, Salt and pepper to taste. Place roughly 1 tbsp of butter in to each fig half. Cover each stuffed fig with half a piece of each variety of cheese. Broil till cheese is melted, about one – two minutes. Serve immediately as an appetizer individually or pair up with garlic noodles or rice pilaf for a wonderful, fresh meal.
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