Once again, Boulder Weekly has singled out Laudisio as the best Italian restaurant in Boulder:
"Laudisio`s intimate lighting, warm modern decor and convenient location would be enough to bring diners to its location in the 29th Street Mall. But local patrons’ high regard for the food at Laudisio trumps these other qualities, making it a perennial Best of Boulder winner." Boulder Weekly
A Conversation With Chef Sakima: Part 2
In our last newsletter we featured Part 1 of our conversation with Chef Sakima. This week we conclude the conversation...
So, your father Clyde is Seneca Indian and your mother Cathy is part Cherokee and The Culinary Federation is traditional French training…why Italian food?
I went to Italy on a soccer trip when I was 15. I just fell in love with the whole culture, the food, the wine, the pizza. I loved the way dining was such an intrinsic part of the day for them. There is a simple respect for the food and its place in our lives that really just got into me and spoke to what I had already understood about the treatment of food.
How do you come up with the nightly specials?
The ingredients come first, whatever is fresh and seasonal. The recipes I build are based on past experience, traditional dishes and my own taste of how ingredients go together. The recipes are ingredient-centric, not showcases for my ego. I let the food guide me.
Your favorite dish at Laudisio?
I would have to say the Fettuccine con Funghi, because the wild mushrooms are just so beautiful right now; ask me again next season though, it’ll probably change.
Favorite dish at home?
Easy; whole roasted free range chicken--simple, comfort food. Ida likes pasta, but I see so much of that throughout the day.
Any words of advice for culinary students?
I would tell anyone interested in being a chef to work in a restaurant before going to culinary school. A professional kitchen is nothing like your kitchen at home and sometimes people just don’t know what they are getting into.
Any words of advice for foodies?
Travel … experience different cultures and different cuisines. Don’t be afraid to try new things. Every time I travel my perspective on food changes.
A special thank you to Chef Sakima for taking time to talk to us, and for his artistry in the Laudisio kitchen.
- Lucia Laudisio
