Jump to content

Roberto Donna

Members
  • Posts

    29
  • Joined

  • Last visited

Contact Methods

  • Website URL
    www.robertodonna.com

Profile Information

  • Gender
    Male

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

Roberto Donna's Achievements

clam

clam (28/123)

  1. Very nice article and full of truth. Alba truffles are a unique product and I keep telling people that tartufi di Alba are very very pungent and strong aroma. If one truffle does not totally fill a room of a beautiful aroma you should be very skeptical of it. Believe me in order to understand fully, you need to go to Alba during truffle season ( october to december) and walk the beautiful little street of Alba and you will smell truffle the all way. Then go in a reputable restaurant and have truffle just on a butter dressed tajarin pasta and you will learn the real power of a white truffle. At the price that truffle are sold here in the States it will be cheaper to go there and get the real flavor. The Article unfortunately explain how bad things are getting in Italy. This is only one small problem we do have. All our excellent product get ripped a part copied and sold for the real one. I blame us ,Italian that we do not care or we are too lazy to take actions in order to protect the beautiful and good things we have. Finishing on the white truffle, my personal point is: Until 10 12 years ago I use to get my truffle direct from my brother in law ( he was born in , which he will by direct from few trifulao that he knows well. I was serving those truffle with pride. After that I reary sell white truffle and If I do I never sell them for Alba truffle if am not sure are from there.Thre is not need to eat food that you are not sure about it. Thanks Don to allert me about the article. Ciao all.
  2. Maitre'd/ Pastry Chef / Baker - for French Bistro <<L'Hommage>> on 5th and K Streets NW New French Bistro located near Convention Center opening in September, 2015 is looking to hire a Maitre D' and a Pastry Chef and talented Baker The Maitre D' (aka Head Waiter) will be in charge of the front of the house, including: supervising the dining room staff; welcoming guests upon arrival to the property; during cocktail hours; prior, during and after service; creating and maintaining the atmosphere of the dining room environment; working closely with the culinary team in executing outstanding presentation of meals; ensuring that guests are satisfied; and having a role as a leader at the resort representing the dining room. The Maitre D' will be the face of the dining room and will act as an ambassador and leader in all areas of guest service. The Pastry Chef / Talented Baker: Long-term positions are available for dedicated and focused pastry cooks that are looking for new challenges and future growth. Flexibility, positive attitude, and a desire to be part of an awesome team is a must. Candidates should be hospitality-minded, focused on personal and professional growth, and whole-heartedly enjoy "making things nice". A minimum of 3-years of experience is required and fine-dining restaurant experience is a plus: - need to have a full knowledge of French pastry and Artisan French breads as well as general pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. - need to have the ability to multitask and work under pressure in a fast paced environment. - be responsible for the production and organization of the pastry station and Bakery store. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produce; and professional knowledge of cooking ingredients and procedures. - must be comfortable in working both production and service. Compensation: Based on experience Please send resume to affari61@aol.com
  3. I just realize that I never did anything special for the DR board on Roberto s 4 or better now 8 , so why don t we do a group of 8 from DR and I will get Mr Hakan ( the owner ) to put the wines for the dinner. Let me know when you get 8 together. That will be fun. Ciao Roberto
  4. Sorry all. Black inck Fettuccine with lobster are going out of the menu until the end of this month ! The price went up 35% today so I will have to charge $ 36 a portion and I prefer to wait for the price to go down again. Freshwater head on shrimp U-10 will take the place of the lobster at $24.95 per portion. Buon appetito.
  5. Here is my reason why I put La Tur risotto in that menu. Yes is very rich but is almost at the end of the savory meal , squab with duck liver follow it ( even richer then risotto ) but the venison start the acid part that is suppost to clean the fat from your palate.And the next course of cheese is not softh and rich but hard and acid ( pecorino di fossa ) with a hint of sweet ( fig marmellate and saba ) get you ready for dessert. that is my reason. And I realy appreciate the comment from the ones that had the meal ,very interesting for me to understand how peoples read my food . I would love to seat and have a dinner cook by you guys. Yes I would love it and it will be super interesting to understand how and why you think in a certain way about Italian food and love to discuss about it. I understood that in this life I learn every day from every body and that is why I love to share. I realy thank you for taking so much time out of your life to taste my food,talk about it and I hope you will keep doing it. Without you costumers I will not be able to share what I love to do the most in my life cook Italian food. Love and peace Roberto
  6. EricaandBlueboy and Sthitch I had fun cooking for you last night.Thank you for sharing your points very much appriciate . Too bad that me and Alberto did not have the chance to thank you and say good night when you left. Ciao Roberto
  7. Thank you very much for the report,very helpful . Sorry for the salt in the sauce ,I must have it reduce too much. The squab was squab no duck ,but I think is a good thing that you like it. The ice crystal in the ice cream are the spices in orange juice .Like I said before is very helpful because from now on I will people know about before they eat,thank you very much and it was fun to cook for the 4 of you last night,come back again for all new dishes next time. Ciao Roberto
  8. Thank you all. Just one word about Fiola and Al Dente and Roberto's 4. Fiola is a great restaurant at a different price point, and a totally diferent style of cooking from Al Dente (and I think this is a great thing for all the restaurant customers that love italian food). I think is not fair to compare the three. Three different ways to dine and spend your money. Roberto's 4 is again a different experience from the other two. Roberto's 4 is a place where the chef (me) when it is possible cooks a dinner for 4 people serving them a meal he would like to eat himself that day. There is not any pretence to be the best or incredible, but just good solid food that makes people happy and makes them feel like they're in Italy for that evening. It's not an elegant, fancy, quiet place. It is a table in the kitchen, and a busy one! Not really a romantic place, but a place to eat real italian food. We all work to make it a fun place to eat and the last two nights were the first and we look on improving it every week. I love all your comments, but I suggest and agree with some of you that wrote before me that those 3 restaurants are not to be compared, but you should use them and enjoy the food that they produce. Thank for all the years of support that some of you gave me and keep doing. I will follow the trend from now on. Don please spell-check for me. [Done.] Ciao to all!
  9. You are talking about the work of one of the best chef in this area!!!! Chef that cooks serius good food !
  10. Hello, I am very sorry you did not have a good experience during a your meal , I was there and I remember the request from my waiter for a dish of grilled vegetable ( that I do not have on the menu) I wish I new you wanted a vegeterian dish ( I have a 5 courses vegetarin menu on the regular menu ) . The long wait was due not to your order but to the 6 course choosen by another guest . So I realy would love to invite you back and cook for you . I think Bibiana is a super restaurant so I would love to learn more about when you will come to have an italian vegetarian dinner cook by me . Ciao and thank you for sharing your experience with us that is the only way we can do better.
  11. Do not worry we will make a great dinner for the vegetarian . We do have a lot of vegetarian dishes on the menu.
  12. YES! And I made a mistake on writing the menu , we are using pecorino on that dish. I really made a big mess on this dish , first one T on spaghetti and then Parmigiano , well the only good thing is that this is the simplest dish on Italian cooking but the most difficult to cook well , and thank god I cook better then how I write! Thank you .
  13. yes lunch and dinner ! no I did not see it those dam double TT Thank you !
  14. Hello everyone, I just want to thank you all , for your great support and for the time you took on write all your reports ! It was very helpful for us in order to understand our weak points and try to improve them. Opening a restaurant is always a big challenge . I really enjoy to meet some of you and I am sorry I did not make it to everyone but some nights we were super busy and it was impossible for me to come out of my ring. I will offer the same deal during the week of Thanksgiving and on the first week of January 2011 , but I will post it just before then . We just started the bar menu and we will keep the the dinner menu at the bar at a la carte with $18.00 for each dish. Thank you , Roberto MENU DEL BAR Affettato Misto $14 Shaved finocchiona salami, mortadella, pancetta, prosciutto, Italian ham, cacciatorini served with grilled bread, cornichon & olives Uova al Pomodoro $6 Two eggs fried in olive oil with tomato sauce Spiedino di Manzo alla Siciliana $12 Garlic marinated thin slice of beef, breaded in parmesan cheese, roasted served with polenta Polpettine al Pomodoro $12 Little meat ball simmer in tomato sauce Crostini di Salsiccia e Formaggio $10 Roasted thin slice of bread topped with sausage & cheese Alette di Pollo alla Napoletana $10 Chicken wings sautéed in garlic, rosemary & lemon juice Spaghetti Amatriciana $14 Homemade spaghetti with ragu of braised onion, pancetta & tomato Sauce Penne con Ragu di Salsiccia $14 Penne tossed with sausage & tomato ragu Spagheti Cacio e Pepe $12 Spaghetti tossed with parmesan cheese & black pepper
×
×
  • Create New...