Italian through the lens of American bbq
Italian.
Italian food itself is a cuisine of contrasts - and I find myself most intrigued by the distinctions between the North and the South.
In the North, the vast plains give way to a rich array of livestock bringing forth such world renowned items as Prosciutto di Parma and Parmigiano Reggiano. The influence from nearby French and German borders provides the North, respectively, with a distinct richness and fine-tuned preservation techniques.
In the South, we find a culinary landscape greatly influenced by its access to the mountains and the water, which gives way to fresh seafood, tomatoes, and dried pastas from their wheat fields. The cuisine is informed greatly by their relationship to The Moors through items like nuts, fruits, and spices.
American Barbeque.
American BBQ and Southern food has an honest integrity to it borne out of necessity. Simple flavours develop deep character through low and slow cooking, humble and true. The American South showcases the bounty of its region and focuses on seasonality, preservation and rediscovery, while being supported by West African grains, seeds, spices, and legumes, and benefiting from the Creole influence of classic french culinary techniques.
Italian & American BBQ , Together
These regions may seems quite different at a glance, but they are united by their appreciation of and relationship to the raw ingredients of their landscapes, as well as the impact of outside cultural and historic influences. Their food is a tradition unto itself, and has deep familial roots, whether simple or elaborate, with a purpose - to bring everyone around the table, together.
LEAD STAFF
Sean Reeve
Executive Chef
Brockton Lane
Chef de Cuisine
Molly Johnston
Restaurant Manager
Antonio Cayonne
Operations Director
Andrew Jameson
Founder / Director