Michael White

By Food & Wine
Updated May 24, 2017
Credit: © Lucy Schaeffer
Dishes from the award-winning Wisconsinite chef, including grilled fish with artichoke caponata.
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Grilled Mackerel with Sicilian Caper-Tomato Salsa

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"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

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2 of 5

Angel Hair Pasta with Squid, Mussels and Zucchini

Credit: © Stephanie Foley
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For wine pairings try a lively, floral northern Italian white.

3 of 5

Crunchy Vegetable Salad with Ricotta Crostini

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Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

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4 of 5

Grilled Fish with Artichoke Caponata

Credit: © Stephanie Foley
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To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.

5 of 5

Orecchiette with Sausage and Chicory

Credit: © Lucy Schaeffer
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At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in.

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