Tutti Morsi Buoni – literally: all bites good.
Our mission is to replace less-healthy fast-food, fat-bombs one delicious morsel at a time.
- Caramelized sweet onions and mushrooms
- Anchovies and capers
- Shrimp, crème fraiche and shallots
- Smoked salmon and herbed fromaggio
- Artichoke hearts and pesto
- Roasted vegetable minstre and rapini
- Honey goat cheese, purple onions and walnuts
- Spicy soppressata and carmelized onions
- Sausage and roasted peppers
- Arugula, parmesan and lemon vinaigrette
- Baby greens and balsamic vinaigrette
- Apples and apple butter
- Pears and Nutella
- Raspberries, and raspberry jam
- Figs and marscapone
Board of Advisors
Chef de Cuisine at Brooklyn’s hipster hang-out, Five Leaves. Warren hit the New York restaurant scene running, creating historic dinner evenings as head chef at a West Village gastropub catching the attention of the NYTimes and other NY food media. Warren has designed new commercial kitchens for: the Hudson Hotel, Chapter One, Five Leaves - Heath Ledger’s estate’s restaurant, and others. He’s worked under chef David Pasternack at Mario Batali’s upscale seafood restaurant Esca, and has had stages at The French Laundry, and Isle de Re, among other places. Basing his cuisine in American heritage cooking, Warren likes to spend his spare time as a food historian.
Award winning chef and instructor with 4 decades in restaurant and institutional food-service production, management and education. An early locavore in 1985, Clint taught college courses stressing organic and local food, ending with local sourced banquets. Clint is a Culinary Insitute of America (“CIA”) trained chef and baker. He lives in Western Washington and forages fungi for fun.
Doug worked in corporate and institutional food service managing a large hospital system’s food programs. Managing a $3+ million budget with 160+ employees encompassing hospital food services, event catering, restaurants, and cafés, Doug innovated new food service models in a regional medical complex. Doug has a BS in Food Science and Nutrition from SUNY Oneonta, with follow-on course work at Cornell University and the Culinary Institute of America. In his spare time, Doug participates in craft beer festivals, and is an avid apiarist, taking very good care of his ‘other honey.’
Owning real estate companies, which invested in farms and ranches, Pierre has an understanding of agriculture from the ground up. After a successful stint in the world of corporate real estate with Pfizer, Inc, Pierre turned a page in life. Building on his Italian heritage with inspiration from his aunt and cousin, Joan and Stanley Tucci, Jr. – creators of the cookbook Famiglia & Cucina and the movie “Big Night” – Pierre built a wood-fired pizza oven and began making pizzas. He trained in Sonoma, CA with Andrea Mugnaini, the woman most responsible for popularizing wood-fired pizza making in America, and then with Roberto Caporuscio, one of the best pizza makers in New York City, chef & owner of Kesté and Don Antonio pizza restaurants in Manhattan. Pierre competed in the World Pizza Championships in Las Vegas, and has his Neopolitan pizza maker certification.
Check him out!