OFF THE MENU-an Interview with Marissa Guggiana

  • Wed
    Oct 12
    7:00 pm -
    8:00 pm
  • Fri
    Oct 14
    7:00 am -
    8:00 am

Staff MealHow about this for a gig?  Travel arOff the Menuound the USA interviewing chefs about their favorite foods, tools, music, etc. and sharing staff meals with the owners, chefs, and the rest of the restaurant's crew in preparation for writing a book that includes recipes for those dishes.  That's what Marissa Guggiana did and her latest cookbook, Off the Menu-Staff Meals from America's Top Restaurants, is the result.

The book showcases her visits to 51 restaurants through more than 80 recipes.  Each restaurant is profiled along with its owners and chefs.  One of the most interesting sections in each profile is the Escoffier Questionnaire.  "The Escoffier Questionnaire," Marissa wrote, "was inspired by my conversations with chefs from across the United States... Like the more famous–currently–Proust Questionnaire, the questions are designed to elicit short responses that are long on meaning."The intimacy of the book is one of its prime assets as you get a feel for the personalities of the profiled restaurants.  Another ingredient I particularly like is the chef's tips. Kathy and I will coax some of those tips out of Marissa during our discussion. 

Marissa previously wrote the best-selling cookbook, Prime Cuts-Cooking with America's Best Butchers.Here's a little insight into how she describes herself from her Linkedin profile:

Marissa GuggianaMarissa Guggiana's Summary

Community, sustainabilty and positive solutions.


Writing, sharing ideas and instigating viable change.

Off the Menu is available in bookstores this week.  "Ranging from small plates to multi-course extravaganzas, from an inspired use of leftovers or entirely new offerings, the concept is simple: a well-fed staff is a happy one. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time--and transcend them to create meals worthy of their compatriots. Marissa has taken the most remarkable, soulful, and mouthwatering of these dishes, from red wine risotto and fettuccini with veal ragu to glazed pork belly and shrimp tacos, and translated them for the home cook."

Siren Hall's Stir FryBluestem Trifle

Join us for another delicious sixty minutes on Great Taste.  Catch the stream at on Wednesday at 7:00 PM CT or Friday at 7:00 AM CT.