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Michael Chiarello 2

Michael Chiarello 2
Did you know?

Michael started a national craze in the mid 1990s when he replaced butter with flavored olive oil his restaurant’s tables. Customers lined up at the kitchen door to buy bottles of olive oil to take home.

Michael Chiarello 2
Michael's Featured Recipe
Polpette of Potato with Avocado, Red Onion, and Cucumber Salad

Click here for recipe

Michael Chiarello is the is the chef-owner of Bottega Restaurant in California’s Napa Valley. He also is the Emmy-winning host of Easy Entertaining with Michael Chiarello, aired on the Food Network.

 

A native Californian, Michael was the founding chef of Tra Vigne Restaurant in 1986, a Napa Valley eatery where he began creating his signature dishes inspired by his Italian family’s traditions and seasonal local ingredients.

 

He had left California several years earlier to study at the Culinary Institute of America, and after graduation, moved to Florida, where he attended the Florida International University School of Hospitality Management. He then opened Toby’s Restaurant in Miami and a year later in 1985 was named Chef of the Year by Food & Wine magazine. He returned to his home state to work at Tra Vigne and has centered his cooking and related businesses in the Napa Valley ever since.

 

In 1995, Michael wrote his first book, Flavored Oils: 50 Recipes for Cooking with Infused Oils, followed the next year with Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars. He published The Tra Vigne Cookbook in 1999 and launched a PBS cooking show called Season by Season the same year. He also released wines from the Chiarello Family Vineyards that year and received a rating of 93 from Wine Spectator.

 

In 2000, Michael left Tra Vigne to found NapaStyle, a media-driven lifestyle retailer, which develops books, television shows, Internet presence, and showcases handcrafted home goods and artisanal foods. He opened the first NapaStyle retail outlet in 2006 in Berkeley, California. He opened stores in other California locations such as Los Gatos, Pasadena, Corte Madera, and Costa Mesa. Finally, in 2008, he opened his Napa Valley flagship store in Yountville, directly across the street from Bottega.

 

Over the years, Michael has opened several restaurants, including Ajax Tavern and Bump’s, both in Aspen, Colorado; Bistecca Italian steakhouse in Scottsdale, Arizona, and Caffe Museo in the San Francisco Museum of Modern Art and Tomatina in St. Helena, California.

 

He is the author of Michael Chiarello’s Casual Cooking, which won a book award from the International Association of Culinary Professionals, and has been a  monthly lifestyle contributor to CBS The Early Show. His Food Network show, Easy Entertaining with Michael Chiarello, has won three Emmys.

 

Michael, his wife and children, live in Napa Valley. Over the years, he has cooked for thousands of people, including Hillary Rodham Clinton, Oprah Winfrey, and the sous chef for the Dalai Lama. His website is www.michaelchiarello.com.

Latest Recipes

Toasted Spice Rub

I originally created a version of this spice mix for a chicken dish, but I also like to use it on lamb, shrimp, and fish. Its delicious ...

(1 Votes)

Pan Stew of Scallops, Peas and Pearl Onions

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I add a little pasta to the pan stew to give i...

(1 Votes)

Polpette of Potato with Avocado, Red Onion, and Cucumber Salad

This dish is the creation of my wife, Ines. The mingling taste and textures of cold, crisp, fresh salad and warm, soft, rich polpette—pat...

(1 Votes)

Halibut and Corn Salad with a “Broken” Tomato Vinaigrette

This is another of those dishes built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad, and the big a...

(1 Votes)

Pan Stew of Shellfish and Tomatoes

WarNing! Once you have read this recipe, you can no longer use the excuse that you don’t have time to cook. Line up the ingredients by th...

(1 Votes)

Saltimbocca of Zucchini

Saltimbocca means “to jump in the mouth,” and that’s exactly what the flavors in this dish do! Although saltimbocca is classically prepar...

(1 Votes)

Lamb Shanks with Mushroom Bolognese

I grew up eating cuts such as shank, short ribs, and oxtails. And I love the flavor imparted by the slow braising these cuts require. Lam...

(1 Votes)

Roasted Artichokes, Carrots, and Fennel with Pan-Roasted Halibut

This is a great one-pot dish that is more a method than a recipe. I’ve kept the seasonings simple. For a heartier dish, you could substit...

(1 Votes)

Chicken with Roasted Lemon and Rosemary Sauce

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. Norbert A. Kostner, the hotel’s head ch...

(1 Votes)

Tra Vigne’s Chocolate Tiarmisu

It looks so innocent: a simple square dusted with cocoa. And then your fork descends through the layers of rich, moist chocolate cake, ch...

(1 Votes)

Crispy Sausage-Stuffed Olives

This appetizer packs a lot of southern Italian attitude in every bite. I love to catch my guests off guard with a flavor they don’t expec...

(1 Votes)

Crispy Risotto Balls with Warm Mozzarella Centers

Sicilians call these crisp and delicious rice balls arancine, or “little oranges,” because they turn golden in the hot oil. Romans make a...

(1 Votes)

Pop Culture Popcorn

Is there anything worse than when a food you have loved for years suddenly turns up on the if-you eat-too-much-it-will-kill-you list? Or,...

(1 Votes)

Roasted Tomato Soup with Sunny-Side Up Crouton

This recipe was created to celebrate the tomato in all its summer glory. Too many tomato soups are made with tasteless tomatoes. You need...

(1 Votes)

Grilled Avocado and Tomato Salad with “Green Goddess” Dressing

I went to university in Miami, where the avocados are gigantic but not nearly as flavorful as the California crop. I resorted to grilling...

(1 Votes)

Grilled Gaucho Steak with Blue Cheese and Pita

On a long trip to South America, I fell in love with the Argentinean way of cooking and eating beef. On the pampas, the steak was skewere...

(1 Votes)

Spiced and Honey-Glazed Ham

It seems like everyone loves honey-baked hams. The salty cure of the ham against the sweet crystallized sugar crust is simply irresistibl...

(1 Votes)

Parmesean French Fries

At the Ajax Tavern, my one-time restaurant in Aspen, I served these French fries with shaved black truffles and truffle oil. I called the...

(1 Votes)

Chocolate Panini

Warm, oozing chocolate sandwiches for dessert … need I say more? In the purest example of casual entertaining, I often host a panini part...

(1 Votes)

Calabrese Antipasto

In my childhood home in California’s Central Valley, this antipasto was far and away the favorite and the most frequently on the table. I...

(1 Votes)

Breakfast Panzanola

Italians have panzanella (bread salad). Americans have granola. Combine elements of both and you have a fun way to serve the flavors ever...

(1 Votes)

Warm Potato-Tomato Salad with Dijon Vinaigrette

Although everybody, deep down, loves potato salad, I think people have largely moved away from the heavier mayonnaise versions. I make mi...

(1 Votes)

Whole Citrus Margarita

All the flavor of citrus is locked up in the skins. This method extracts every bit of it for a once-in-a-lifetime margarita.

(1 Votes)

Radicchio Slaw with Warm Honey Dressing

The more I learn about the cooking of the southern United States, the more I see similarities with southern Italy. Both regions love swee...

(1 Votes)

Trenne with Shrimp Bolognese

My shrimp Bolognese might raise a few eyebrows in Emilia-Romagna, where a Bolognese sauce is always made with meat and simmered for hours...

(1 Votes)

Marinara Sauce

When the tomatoes from your garden or from the market are spectacular, make a double or triple batch of this sauce and freeze it. Then y...

(1 Votes)

Lasagnette

Lasagne represents a lot of effort on the part of the cook, so guests are always impressed by it. These little lasagne (lasagnette, in It...

(1 Votes)

Homemade Ricotta

My mom usually made ricotta instead of buying it. She would mix it with honey, and we ate it on bread for breakfast. Or she would stuff h...

(1 Votes)

Baked Swordfish with Salsa Puttanesca and Basil Oil

In Italy, salsa puttanesca is used on pasta, but I love it on firm, meaty fish, like swordfish or tuna. It’s also great on sautéed eggpla...

(1 Votes)

Basil Oil

This recipe gives the basic method for making a flavored oil from any herb. Because herbs vary in intensity from season to season (they t...

(1 Votes)

Forever-Roasted Pork with Toasted Spice Rub

I published a version of this recipe in The Tra Vigne Cookbook, but it is so popular that I decided to bring it back with a twist. If you...

(1 Votes)

Turkey Polpettone with Radicchio Salad

These highly seasoned turkey burgers have a surprise inside: an oozing nugget of mozzarella. In Italy, polpettone are large meatballs, an...

(1 Votes)

True Tiella

Tiella is the Italian name for a deep earthenware baking dish as well as for anything cooked in that dish. For me, the word conjures up a...

(1 Votes)

My Mother’s Tomato Sauce

This is the sauce I use in my mother’s tiella. I never asked how she made her tomato sauce, and it’s too late now, but this is as close a...

(1 Votes)

Fine Dried Crumbs

I think it’s ludicrous to buy bread crumbs, although I know many people do purchase them. Why spend money on an inferior product when you...

(1 Votes)

Potatoes “Da Delfina”

Outside of Florence is a famous restaurant called Da Delfina, which is renowned for serving locally foraged herbs and wild game. That’s w...

(1 Votes)
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