BY SHARON SETO
HauteKITCHEN
IN CONVERSATION WITH SHARON SETO I “carrot” about you expressed through the power of food. Tony Gemignani
Gemignani’s motto “RESPECT THE CRAFT”
“Respect the craft.” –Tony Gemignani
I find people, including myself, often puttering around in the kitchen. We are cooking side by side, bonding. Others connect with old friends
Q&A
or build new relationships by sharing recipes. Whether you are a professional chef or a home cook, food ties communities, food ties cultures,
HAUTE LIVING X TONY GEMIGNANI
THERE IS NO MORE INSTRUMENTAL TOOL THAN FOOD TO CONNECT US ALL IN GOOD TIMES AND BAD. WITH SHELTER-IN-PLACE,
food ties traditions, food ties memories, and food ties us all together. serving up new plates for family and friends really excites me. Variety counts. To keep it interesting, I will be mixing it up with a variety of people—those from the industry and those who aren’t. All have a common ingredient: a big heaping tablespoon of love for food and people! In our hot Haute Kitchen, here are two fabulous haute cooks who can’t wait to dish out some haute stuff for your tables this summer!
HL: You are a global pizza legend. What are you sharing in Haute Kitchen? TG: Insalata grilled pizza, which translates to “salad,” and the master recipe all from The Pizza Bible cookbook.
TONY GEMIGNANI Among countless accolades, Gemignani is a 13-time World Pizza Champion as well as Food Network Gold Medalist and owner of the wildly popular Tony’s Pizza in North Beach, San Francisco, which is one of his 28 concepts in Northern California and Las Vegas. Tony has appeared on numerous popular shows including Good Morning America, NBC’s Today, and The Tonight Show with Jay Leno. Tony was the first non-Neapolitan to take the “World Champion Pizza Maker” title at the World Cup held in Naples, Italy. Police escorted him to protect him from the local crowds for fear of being attacked. He was instructed not to cheer when he won. Tony grew up on a local Bay Area farm, cooking in the kitchen beside his mother. Mother and son served only fresh fruits and vegetables straight from their farm. This mindset of using only the freshest ingredients has stayed with him ever since and is reflected in all his dishes.
HL: They sound delicious! For each recipe, why this dish is special or meaningful to you? TG: It’s summer and pizzas on the grill can be so amazing. I’ve been grilling pizzas since I started making them nearly 30 years ago. It’s so familyfriendly and communal. HL: Are there under-the-radar tips or secrets for any of these recipes? TG: When it comes to grilling pizzas and you’re using a gas grill with two zones, heat one zone to
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PHOTO CREDITS: (TOP LEFT) COURTESY OF TONY’S PIZZA NAPOLETANA; (TOP RIGHT) ©SARA REMINGTON
Step into Haute Kitchen, a gathering place to meet new friends and to connect and share with one another. Trying new recipes and
