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 Tannozzini's passion for cooking food started when he was a child and he fondly remembers helping his Grandmother Victoria prepare her Italian specialties on a Sunday afternoon. After earning a degree in hospitality management at Florida State, he apprenticed with various chefs before taking on the challenge of overseeing kitchens at the Sebastian Beach Inn in Melbourne Beach, Fla., Chellie's in New Orleans and the Jefferson House in East Norriton. He also owned his own restaurant, The Blue Note, in Melbourne, Fla. Last year, Gail Mitchell, the owner of Gypsy Rose, hired this talented chef to create a new menu and a new attitude at his restaurant. And he has done just that. When you walk into the kitchen at Gypsy Rose, you know that Chef Tom is comfortable in this environment. He loves to create interesting and delicious dishes that look as good as they taste... and he has a good time while doing it. Chef Tom loves seafood so we asked him to share one of his favorite seafood dishes. He hopes you enjoy it.
Cedar Planked Salmon
 1 Cedar Plank
(from any specialty gourmet store)
1-8oz. center cut salmon
4 oz. jumbo-lump crabmeat
Spray plank with pan spray, add salmon and grill until almost done. Add crabmeat to plank and warm in broiler. Top with Green Onion Vinagrette.
Green Onion Vinagrette
1 tsp dijon mustard
1 garlic clove
1 stalk green onion, sliced thin
1/4 cup extra virgin olive oil
salt & pepper to taste
Whisk all ingredients together. |
