Monthly Archives: September 2011

Post Sunday Dinner with Mark Clayton

Going into this, I knew Mark was a workhorse.  I’ve had the luxury to get to know him through industry events and dinners such as last Sunday.  I had always heard he would work 14 hour days, never stopping to sit and enjoy a meal himself.  This work ethic instantly gets my respect, mostly because it reminds me of myself.  Its refreshing to see young cooks who embrace the demand of the game.

But what I hadn’t realized before last Sunday was that Mark has serious skills.  And has skills in an art that is near and dear to my heart, homemade pasta.  This isn’t easy and demands time and patience.  Patience was something else I noticed about Mark in the kitchen.  It is very easy for cooks to lose focus and get flustered as crunch time nears.  Mark never lost his cool. Chris Leung made an equally chill sous.  Great qualities all around.  Going to be a big player at restaurant conat.

Also want to thank Julio Hernandez for the gorgeous Italian wine pairings.  We have some great stuff in house right now through his recommendations.

Also want to thank the dynamic Barista couple Patrick and Candace for the refreshing iced coffee beverage.


Sunday’s Menu can be found on previous blog post.


Below are a few images from Sunday’s dinner courtesy of food lover and buddy, Randy Ho.

Sunday Dinner with Mark Clayton

Wine pairings are posted below for those joining us on Sunday for Mark’s hand-made pastas.

Wine pairing option will be $50.

We will also have several Italian selections by the bottle a la carte.

Sunday Dinner

September 18, 2011



puffed pasta

marinara, buttermilk ricotta, capers & basil

NV BISOL “Jeio” Cuvée Rosé (Veneto)


pasta salad

buckwheat, pickled cabbage stems, mushroom, apple, cilantro & chile

2010 CANTINA DEL TABURNO Greco (Campania)


tortellini “en brodo”

sweet potato, ham, pickled collards & toasted walnut

2010 CANTINA DEL TABURNO Greco (Campania)


”medieval lasagna”

fermented wheat, anchovy, onion & thyme

2009 SCARPETTA Barbera del Monferrato (Piedmont)



lasagne verdi al forno (lasagna of Emilia-Romagna)

ragu alla bolognese, bechamel, parmesan & balsamic vinegar

CLETO CHIARLI Lambrusco Enrico Cialdini Secco (Emilia-Romagna)


spaghetti ai frutti di mare

spaghetti, gulf seafood, charred tomato, garlic & herbs

2008 SUAVIA Soave Classico “Monte Carbonare” (Veneto)


parisian style gnocchi

japanese squash, maple, apple cider vinegar & cardamom

2010 SARACCO Moscato D’Asti (Piedmont)