ancetta and bacon get treated like cousins, but they’re built differently from the cure up. Here’s what actually separates them, when each one belongs in your pan, and which substitutions work without wrecking the dish.
Pine nuts cost a fortune and people treat them like croutons. Sebastian breaks down how to actually cook with them, from toasting to brown butter to the one mistake that wastes a forty-dollar bag in about ninety seconds flat over a hot burner.
Cream gets a bad rap. Sebastian explains why rich, decadent sauces are still worth celebrating—when they’re done right. From smoky poblano to sherry-laced mushroom, this is a love letter to food with backbone.
Chef Sebastian reflects on how green chile became a secret weapon in his pasta playbook. From tomatillo cream to smoked poblano oil, this post breaks down why the bold, earthy heat of the Southwest works so well with Italian technique.
Chef Sebastian rounds up five of his favorite farmstands near Reno. From late-summer peaches to early spring greens, these spots deliver the kind of ingredients that inspire what ends up on his table, and sometimes, in his breakfast burritos.
Chef Sebastian reflects on how his cooking bridges the gap between his Italian roots and the rugged, flavorful influences of the American Southwest. From scratch-made pasta to green chile heat, he shares the philosophy behind his kitchen.
Chef Sebastian shares how he blends Italian culinary tradition with the bold, earthy flavors of the American Southwest. From pine nuts and green chiles to handmade pasta and citrus zest, discover how two distinct food cultures come together on one plate.