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Chef Tom Valenti
Chef Tom Valenti, chef-owner
Ouest
Tom Valenti is one of the most revered chefs in New
York. Although his intensely flavored cooking has
drawn raves from the food press for over a decade,
Valenti has earned some of his most rapturous praise
over the last two years.
Tom is the author of Welcome to My Kitchen and a new
cookbook to be published in the fall of 2003. He heartily
endorses MacNut Oil and is the contributor of all
the recipes you see on this site.
Valenti is the chef-owner of Ouest, which opened on
New York's famed Upper West Side in 2001. Tom single
handedly transformed one of New York's premier neighborhoods
from one where people left to have a good meal, to
a food destination. In fact, he was the first and
still only chef to ever appear on the cover of New
York Magazine with an article entitled, "How
the Upper West Was Won."
His culinary training began in his Italian grandmother's
kitchen and matured with Guy Savoy in Paris. Upon
arriving back in New York, he became sous-chef at
Gotham Bar and Grill under the tutelage of Alfred
Portale. From there, he became the chef and partner
of Alison on Dominick Street restaurant where Food
And Wine Magazine named him one of the top 10 chefs
in the country. While at Alison's, he made lamb shanks
famous.
Tom then moved to Cascabel, which topped Ruth Reichel's
(the New York Times food critic) top 10 favorite restaurants
list of 1994. Tom then enriched Butterfield 81, which
was chosen as one of the top 10 restaurants in New
York City by Gael Greene, the food critic for New
York magazine.
When Tom opened up Ouest, history was made as he was
named one of the top 10 chefs in New York City in
2002 and one of Gourmet magazine's top 50 chefs. Ouest
is one of the hottest tickets and toughest reservations
in town, attracting both neighborhood people, and
celebrities alike.
Not only is Mr. Valenti a talented
chef, he also has a heart of gold. He is the founder
of Windows of Hope - founded after the WTC tragedy
of 9/11 to help the families of those in the food
and beverage industry. He has raised over 20 million
dollars to date.
MacNutOil Versatility
Salad-Dressing: On
its own or as a key ingredient in many salad dressing
recipes.
Stir-Frying: With its high smoke
point, low viscosity and a sweet nutty flavor, it
is the ideal stir-frying oil.
Pan-Frying: Whether cooking fish,
eggs, poultry or pancakes, it is an exquisite culinary
oil that will compliment natural flavors.
Marinades: With the low viscosity
and high temperature range of macadamia nut oil, it
makes an excellent marinade ingredient.
Basting: Keeps meats moist while
enhancing flavor.
Baking: From breads to cakes to confectionery
to toppings, MacNut Oil is the choice of knowledgeable
cooks and bakers. Due to its light and delicious flavor,
it has many more applications than olive oil.
Color & Fragrance: Has a rich
golden color and a nutty fragrance.
MacNutOil Certification
. By the National Heart Foundation (Aus.)
. As Kosher (Aus)
. Can be certified as Halal approved
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