Anne Quatrano
Anne Quatrano

Anne Quatrano

F&W Star Chef » See All F&W Chef Superstars Restaurants: Bacchanalia, Floataway Café, Star Provisions, Little Bacch, W.H. Stiles Fish Camp (Atlanta) Experience: La Petit Ferme and The Grolier Club (New York City); 21 Federal (Nantucket, MA); The Bimini Twist, Zuni Café (San Francisco) Education: California Culinary Academy in San Francisco Who taught you how to cook? What is the most important thing you learned from him or her? My paternal grandmother, who taught me the generosity of feeding people graciously. What was the first dish you ever cooked yourself? And what is the best dish for a neophyte cook to try? An easy-bake chocolate cake, in an Easy Bake Oven I got as a gift for my fifth Christmas. For a neophyte, I’d suggest slow-roasted leg of pork. Brine for a few days in a simple salt brine. Rub with toasted fennel seed, garlic and chile flakes, then slow cook it in a 225-degree oven for 18 hours, basting it with fresh lemon juice while it cooks. Who is your food mentor? What is the most important thing you learned from him/her? Judy Rodgers, from Zuni Café, who taught me respect for the ingredient and the place from which it came. Favorite cookbook of all time? The book I most often go back to read is The Taste of Country Cooking by Edna Lewis. What's the most important skill you need to be a great cook? Patience, passion, palate. Is there a culinary skill or type of dish that you wish you were better at? I would like to feel comfortable cooking Indian food. What is the best bang-for-the-buck ingredient, and how would you use it? Eggs, eggs, eggs. They’re the perfect food: slow-cooked in a brothy vegetable pistou or filled with spring greens and a little pork. What is your current food obsession? Fresh sheep’s-milk cheese. What do you consider your other talent(s) besides cooking? Design or styling, both for the restaurants and our store. If you could invent a restaurant for your next (imaginary) project, what would it be? A lobster shack on a beach. It would be counter service only, and we would only serve one item: lobster rolls—the cold kind with homemade mayonnaise, a little celery and a butter-toasted roll. If you were going to take Mario Batali out to eat, where would it be? I’d take him for a meal prepared by Nadia Santini at Dal Pescatore in northern Italy. If you were facing an emergency and could only take one backpack of supplies, what would you bring, and what would you make? Prosciutto, butter and baguettes—and a few figs, if they were in season. What ingredient will people be talking about in five years? Turkey eggs, because they’re twice the size and twice the protein of standard chicken eggs. They are very rare and delicious and used to be considered a delicacy. Do you have any food superstitions or pre- or post-shift rituals? I am a germaphobe and afraid of pans, pots, bowls or sheet pans that are left wet.
Gazpacho Salad
Rating: Unrated
5
This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.
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Quatrano uses black bass, which she loves for its flaky texture, but snapper, branzino or small cod would also work well in this dish. She simmers the fillets in a broth scented with fresh thyme, fennel and orange zest, then drizzles thick, garlicky aioli on top. Slideshow:  Grilled Seafood RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 
Quatrano has a simple trick for making these duck breasts juicy and flavorful: Just a few hours before pan-roasting, she rubs them with a fresh herb and salt mix, which lightly cures the meat.   Slideshow:  More Duck RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 
Sparkling Citrusade
Rating: Unrated
New!
This drink makes a lovely alternative to the iced tea everyone drinks in warm Georgia weather. More Brunch Recipes
This classic smoked salmon and chopped egg sandwich is exactly what we need after a long night out.Slideshow:
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Ligurian Olive Oil Cake
Rating: Unrated
6
Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italian oils. Slideshow: Cake Recipes 
Jumbo Brownies
Rating: Unrated
3
"Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta. Baking Tips from F&W Editors More Great Chocolate Desserts
This classic smoked salmon and chopped egg sandwich is exactly what we need after a long night out.Slideshow:
Ligurian Olive Oil Cake
Rating: Unrated
6
Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italian oils. Slideshow: Cake Recipes 
Jumbo Brownies
Rating: Unrated
3
"Like all great desserts," says Anne Quatrano, "these brownies have only three pertinent flavors: chocolate, butter and walnuts." Quatrano, an F&W Best New Chef 1995, is the chef of a small empire of restaurants in Atlanta. Baking Tips from F&W Editors More Great Chocolate Desserts
A classic ham and cheese sandwich with a fried egg on top. Could there be anything better? We think not.
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This classic Italian dish benefits from 6 ounces of delicious pancetta.
Traditional Southern cooks make pilau by browning rice in oil, then simmering it in stock. But chef Anne Quatrano, of Atlanta's Bacchanalia, skips the browning and cooks sweet, delicate Carolina Gold rice with okra and shrimp to create a satisfying main dish. She likes the Carolina Gold rice from Anson Mills (ansonmills.com). More Southern Recipes
This classic baked egg and asparagus gratin is a perfect weekend brunch addition.