Friday, March 30, 2007
He Shall Be Leone!
Today we ask master and trendy local chef Leone Toia to review Monz' lunch. Leone recently revealed the secret of his food mastery. ""The main components of every balanced dish should be sweet, salt to cut the richness, and then a little acid."
Monz has a...Monte CRISTO panini from CSC. It's good. We agree! We used to love the delectable french toast, the sweet dusting of powdered sugar, the meaty ham, the gooey cheese, mmmmmm! Hey, sweet sugar, salty ham, probably some acid somewhere in there (and if not, at least some acid reflux!). A materpiece of yumminess!
Today we ask master and trendy local chef Leone Toia to review Monz' lunch. Leone recently revealed the secret of his food mastery. ""The main components of every balanced dish should be sweet, salt to cut the richness, and then a little acid."
Monz has a...Monte CRISTO panini from CSC. It's good. We agree! We used to love the delectable french toast, the sweet dusting of powdered sugar, the meaty ham, the gooey cheese, mmmmmm! Hey, sweet sugar, salty ham, probably some acid somewhere in there (and if not, at least some acid reflux!). A materpiece of yumminess!
Comments:
3 comments
If I know Monz, you meant a Monte CHRISTO - and let me just say I am very surprised Monz would order that!
# posted by 
: 3:28 PM
: 3:28 PM
Don't fret, Juan. It was not a traditional monteC . . . it was a slimmed down version, so to speak. It was to real MonteC's what Paul Christo is to real roofers.
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# posted by : 7:40 PM
: 7:40 PM