DISH MAGAZINE MARCH 2020
Pan seared filet of Atlantic salmon served
with crab potato salad and oven roasted
tomatoes finished in lemon sauce at the
Niagara Frontier Golf Club in Youngstown.
donato said. “He’s going to bring excite-
ment to the menu, offering specialized
dishes and weekly specials.”
I was lucky enough to have a seat at
Chef Bianca’s table recently, with club
members Beverly Taibi and her sister,
Barbara Taibi, in order to experience and
share the details of the club’s new food
direction.
Chef Bianca prepared a four-course
18
luncheon, serving some of his signature
dishes.
He started the tasting off with an
orecchiette pasta with broccoli rabe and
sauteed sausage. The slight spice notes of
the sausage were balanced by the gentle
flavor of the broccoli rabe. Orecchiette
pasta was the perfect choice to capture
bits of the creamy green sauce in the little
cups of pasta. The toasted breadcrumbs
sprinkled on top were mixed with ancho-
vy fillets and garlic and delivered just the
right amount of crunch with each bite,
but with just a hint of the fish.
Next up was a carefully crafted brus-
chetta, with brie spread on top of small
Italian bread slices softened with a squirt
of olive oil before toasting, topped with
prosciutto, fig, and a dollop of berry jam.
The chef finished the dish with a drizzle