Star-Like
Bloom
by Angela Moonan
Chef Barry Honan continues to evolve his vision and his artful creations through food.
T
urkey and stuffing never made it to the Thanksgiving table in the Maglio-Honan house. Elizabeth Maglio wouldn’t hear of it. She never served yams and cranberry sauce either. Instead, she prepared the recipes her mother and grandmother had taught her. It set the stage for an Italian production every holiday season. Following tradition meant big family gatherings every week, but on holidays, well, it elevated to a whole other level. Elizabeth would call young Barry into the kitchen for prep. Barry would stir his mother’s tomato sauce and roll the meatballs. New Jersey may be a thousand miles away and many Michelin stars ago, but he can close his eyes today and smell that distinct aroma of his mother’s kitchen. It’s Chef Barry Honan’s earliest and cherished memories. It’s where he first began to wonder if there might be something to this cooking thing. Cultivating a love of celebrating and connecting around the table, for Barry, means the food is the star of the show. 26 LovingOurFood.com
