MY MOST MEMORABLE DISHES Homemade raviolis because they remind me of the lady that taught me how to cook, my grandmother Josephine Liberato. She spent so much time explaining dishes to me, but what amazed me most was how happy she made everyone else. Twice-baked potato was something I made thousands of in my early chef days in the mid ’90s. I swore to myself I would never make another but just recently cooked it for my kids and they loved it. I appreciate it now because I’ve come so far in my career since then. Blue claw crabs with spaghetti is something I would have every August in New Jersey with my family at my beach house. We would catch the crabs, make the pasta and eat it together as a family. Some of the best times of my life with my family. Now I’m recreating that for my kids and wife. Nick Liberato is a worldrenowned restaurateur and executive producer on Restaurants on the Edge, now in its second season on Netflix. Together with his team Chef Dennis The Prescott, and interior designer Karin Bohn, they travel around the world to transform restaurants and the owners’ mindsets on what it takes to have a successful business. 75 epicureasia.com
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