Menu Prep With Christopher Zabita, Sous Chef at Restaurant Marc Forgione

Menu Prep With Christopher Zabita, Sous Chef at Restaurant Marc Forgione

By Erica Nonni, Foodable Contributor

Chef Christopher Zabita (34), Sous Chef at Restaurant Marc Forgione in NYC’s Tribeca, is an experimenter, a forager, an open mind, and a rising star who maintains a flair for reconsidering things that is charmingly down-to-earth for such a revered restaurant. He has worked with Chef Marc “Forge” Forgione since before the latter won Season 3 of “The Next Iron Chef” in 2010. Here, Chris shares his ideas about menu creation at one of this city’s most respected restaurant groups.

I sat down in Restaurant Marc Forgione in Tribeca on a late afternoon in September, right after the staff meal and before the restaurant opened for the day. Chris walked over to join me, stopping on the way to hand something small to Chef Forgione, which he popped in his mouth while taking a phone call and pacing the floor.

An approving nod. 

It’s good, right?

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Move Over, Wheat: Ancient Grains are Set to Make a Comeback in 2014

Move Over, Wheat: Ancient Grains are Set to Make a Comeback in 2014

By Carlynn Woolsey, Foodable Contributor

Move over, rice, oats, and wheat! A new crop of grains is about to go mainstream — and in fact, there is nothing ‘new’ about them. Ancient grains including amaranth, farro, and freekeh (to name a few), are expected to be major players on restaurant menus in 2014. With a nationwide trend toward healthier living taking place, and the gluten-free trend showing no signs of slowing down, these grains pack the nutritious punch consumers are looking for and transition easily in place of traditional starchy dishes. Keep on reading to familiarize yourself with the variations chefs will be reaching for most in the coming months!

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