In the kitchen with: Bottega Trattoria

We had the most fabulous morning with Kayrn Kimberley, owner of Bottega Trattoria a few weeks ago. Bottega’s Executive Chef, John Costanzi, let us in on some great secrets when it comes to assembling an Italian bruschetta platter (or Tagliere as we’d call it in Italy). Knowing the Italians don’t like to waste an ounce of food, we learned how to put together an assortment of ingredients that you can find leftover in your fridge, including day-old bread! We experimented with ingredients such as prosciutto, whipped cheeses, eggplant, tomatoes, roasted peppers and all sorts of herbs.  Essentially, bruschetta can consist of any toppings as long as you’ve grilled the bread and drizzle extra virgin olive oil and salt overtop.

In addition to being a full functioning restaurant and lounge, Bottega offers monthly cooking classes. The classes are taught in house by Chef Costanzi. We cannot wait to register for the pasta session (which includes wine and dessert)! For more information or to register, call 306-954-2931.

We are also teaming up with Bottega to offer one of our readers an in house cooking class with Chef Costanzi. To enter the giveaway, please check out our instagram (@blondewalkempire) and follow the instructions.

Buon Appetito!

In the kitchen with: Bottega - blondewalk

Full name: Executive Chef John Costanzi
Recipe: Bruschetta

The story behind this recipe:
Bruschetta is an Italian dish which is a great way to use up left overs and utilize small amounts of ingredients as well as showcasing seasonal food and using what is around. The ever popular tomato bruschetta has been done many ways but all of them let the tomato speak for itself. There are no limits to what a bruschetta is or can be. That is the beauty of it.

What/who inspires you when you cook?
The guests!! I am very much a people person and I love nothing more than hearing from the people that I have cooked for about how much they enjoyed their food. When you work as long and hard as chefs do, there has to be that gratifying experience at the end or else you will go crazy. It’s those small moments of “compliments to the chef” that I live for.

The one kitchen tool you cannot live without:
A spoon. I love my spoons. They have so many uses, but a small soup spoon is where the finesse comes from. Control, finesse, beauty.

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

In the kitchen with: Bottega - blondewalk

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Photos: Karyn Kimberley Photography  | blondewalk

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