Who’s your chef?
Linda Harrell of Cibo e Beve, offers anecdotes about new spring menu additions, preparing dishes quickly and more in this edition of "3 questions with."
When you're entertaining at home, do you feel pressured to prepare elaborate meals?
I like things simple when I'm home, so for social occasions, I prepare dishes that everyone can enjoy; it doesn't have to be fancy. Plus, I cook all day at work, so I like to relax at home.
What two dishes can you prepare in under 30 minutes?
A classic Italian tiramisu with eggs, mascarpone and sugar--no whip cream. I can also cook any pasta except those that need baking in under 30 minutes.
What's new and exciting on the spring menu?
People love the Chilean sea bass with lobster risotto and spring vegetable succotash. The Tuscan pasta, which is hand-rolled, is a simple dish that whisks people away to Italy. I also make a home-made style gelato pie, which is very popular. It's an Oreo [cookie crumble] and bacon crust with gianduja--an Italian hazelnut chocolate--topped with a chocolate ganache.
BONUS: When you’re not at Cibo e Beve, where do you dine in Atlanta?
I love St. Celia and celebrated my birthday there. Chef Craig Richards is amazing. Aria is excellent and chef Gerry Klaskala does great things with the menu. When I want to grab and go, I stop by Pita Grille; it's an Israeli spot with great shawarmas.
Cibo e Beve, 4969 Roswell Road, Sandy Springs. 404-250-8988 . ciboatlanta.com
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