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1098 st. POLO, Venezia 30125, Italia Si e cercato il resto ora sono buonissimi
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January 2013 Volume 1 - Issue 1 041 222 8090
N E WS & LE T T E R S
Meet the chef : Gianfranco Chiarini
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“The real atmosphere of Italy”, Rialto
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Erlend Øye as the ‘opening’ of Rialto
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Real Italian Atmosphere Breakfast, Lunch, Dinner ‘Now Serving From 8 EUR on Weekends’
VENICE — On May 31, developer Jim Schneller Jr. convinced the Platteville Common Council to renew the Class B liquor license formerly held by The Timbers restaurant. The payoff for that decision will come in mid-May, when Benvenuto’s Italian Grill is scheduled to open on Progressive Parkway off East Business 151. The groundbreaking for the restaurant will be Monday at 10 a.m.
“It is Italian, but there’s so much more as far as far as steak and seafood, and never being frozen.”
The ownership group includes the restaurant’s managers, Alan and Julie Klein. Julie Klein formerly managed the Governor Dodge Hotel & Convention Center in Platteville.
The building will have capacity for 120, including 50 in a private room. The bar will seat 30. The restaurant will be open daily for lunch and dinner. The menu includes pizza, various pastas, steaks, prime rib, pork chops, fresh seafood, and desserts. The building design will include a kitchen visible from the room.
“When we first were approached about doing this, we said no, because we were in the restaurant business,” he said.
Benvenuto’s owns restaurants in Madison, Fitchburg, Beaver Dam and Oshkosh. The Platteville Benvenuto’s is the second of three franchised Benvenuto’s; the others are in Middleton and, also under construction, Zion, Ill. The restaurant will employ 25 to 35.
“We have great pastas, great salads,” he said. “The part I think everyone will be really surprised with is the seafood — the only part that’s frozen is the Friday night fish fry.” Benvenuto’s will contribute to the community through nights in which a certain percentage of sales is donated to a charity.
By Steve Prestegard, Editor. Venice Journal journaleditor@centurytel.net
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Gianfranco Chiarini, Chef Leader of The Opening ‘The World-Italian Chef Now Back Hometown’ commitment and respect to my followers and supporters who expect from my creativity and leadership all commitment and example.
How is life as a chef in Europe? Very gratifying and extremely competitive. Competition drives you to investigative creativity.
Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Multi-Continental Cuisine, culinary, and scientific research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, and design and development of exciting new culinary concepts. From Italian and Colombian origins he grew up between Italy, Venezuela, and the U.S., and later decided to join the Instituto de Alta Gastronomia de Caracas in the early 90s, from where he graduated as International Chef. Chef Gianfranco Chiarini has also served as Executive chef, Culinary consultant, and Specialty Chef for multi-national hotel chains such as: Inter-Continental Hotel Group, Sheraton, Hilton, Shangri-La, and boutique deluxe hotels around the world.
What has been your biggest achievement in recent years? My marriage with my wonderful wife and the respect of my fellow colleagues.
Are therestruggles, or challenges you have faced in your career as a chef? Many, but mostly being away from my parents for many years, and not having a stable home base.
How long have you been a chef?
In three words, describe yourself.
I’ve been this wonderful profession over 25 years.
Self-motivated, humble, and passionate.
Who inspired you?
In three words, describe your culinary art.
Chefs like Joel Robuchon and Paul Bocuse had been a useful major source of inspiration because of their passion, discipline, and commitment to quality of food and honest.
Passionate, futuristically creative, but yet classic.
What drives you? My love for life and my profession, but mostly my
“Passionate, futuristically creative, but yet classic.”
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‘Erlend Øye’s Lounge Opening at Rialto’ Somewhere like Bergen or Leeds, there are enough people doing similar things end up knowing everyone. That was my experience when I moved to Manchester. It was so different; you quickly got to know everyone. And people were so interested - ‘oh, someone new?’ here it’s like ‘yawn, another new person.’ How do you find other aspects of the cities London, Bergen other than music? The thing [is] - England, compared to Norway, becomes [in terms of] quality of life, like, I don’t know, Manchester United versus Hull. In Norway the air is great, the water is great, food is great, people work less, houses are really warm [laughs] even without heating because they are insulated. There are all these things that make life a very nice affair. Here
it’s like, you get something else; you get the music and you get the chance to get somewhere, which is why I am here, you really struggle to be comfortable. Presumably what the song English House is about. I lived for six weeks in Hornsey Lane, Highgate, Archway. One of those houses where you have central heating that is put on between 8 and 9, and 6 for the evening. So, if you don’t have a day job, you’re gonna freeze.
It has been quite a year for the two young chaps who call themselves the Kings of Convenience; journey from relative obscurity to top 40 ‘stars’ being one of the more reassuring and satisfying rags-to-riches tales in recent years. Just when we’re thinking young European muso types listened to and regurgitated nothing but Jeff Buckley, along comes the unassuming and subtly brilliant debut album, Quiet is the New Loud two guitars, two voices and a truckload of beautiful tunes. An interview with Erlend Oye by James Hindle / pictures by Ben Graville
January 2013
Soloist K.O.C. Warms Italian Restaurant
Italian Pasta
Rialto Restaurant & Market
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less sauce, garlic and herbs. However Italian cuisine is best identified by individual regions.
1098 st. POLO Venezia 30125, Italia 041 222 8090 Call Us, We Deliver “Si e cercato il resto ora sono buonissimi!�
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