A farmer, a chef and a winemaker.
The evolution of epicurean expression that is Massimo Navarretta has taken many beautiful forms along the more than 30 year journey. Along the way, I’ve been fortunate enough to express myself with restaurants like Enoteca, Scampi, and now Onotria. Growing up on a farm in the vibrant agricultural Italian town of Caserta I stay true to my roots and it is expressed in every dish, as I share glimpses of the first flavors introduced to me as a boy. Starting from my travels in culinary school, I came to understand how through food I could clearly express the essence of each regional cuisine.

Forging relationships with what were, at that time unknown artisanal wine producers (who would later become known as the great producers of their respective regions), I isolated the pronounced flavors inherent in the soil and paired them with local ingredients and intensifying the flavors of each hand crafted dish. This creative and calculated gamble has lead to one of the finest and most sought after cellars in Orange County, coupled with a menu offering dishes whose flavors are complimentary down to your last bite. I am pleased and honored to have you as my guest.

Mangia bene, vivi felice

Thursday, July 19, 2012

Old Fashioned Goodness.

What constitutes an heirloom tomato? 

Well simply, the variety's seeds must have been passed along for generations, typically no sooner than the 1940's. So essentially, an heirloom tomato is just an old-fashioned fruit. It's no secret that old fashion, especially in our world where old is defined in a technological time span of 7 months, is a rarity to appreciate and celebrate... at least in the world of tomatoes. Heirlooms come in a variety of odd shapes and sizes with a unique and bold spectrum of color. Each bite of an heirloom bursts with the unique flavor of it's variety. The images in this album are of Yellow Brandywine, Cherokee Purple, Green Zebra and Brown Derby tomatoes. Look for them on the new summer menu at Onotria.

Posted by Raymond Martherus at 11:02 AM
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