Heading into his second season at Breeze, we caught up with Executive Chef Al Cannito to hear about his background in the kitchen, what he’s enjoyed about Nantucket since joining us, and
Answer: I’ve worked primarily in boutique hotels like The Nantucket Hotel. I’ve also worked in Asia…I was a leader on the culinary team that helped open the Mandaly Bay hotel in Las Vegas and the team that opened the famed Ocean House in Rhode Island. It takes about 3-6 months to open a new hotel restaurant what with designing the menu, hiring the staff, perfecting the recipes, etc.
Answer: I like the freedom to create my own seasonal menus and design menus that reflect the location I’m in and the guests that I serve.
Answer: I like the accessibility of the town to the Hotel. Nantucket is so quaint with its cobblestone streets, brick sidewalks, and the New England beach resort architecture. It feels very nostalgic; I really like that.
Answer: I enjoy biking around the Island. I also occasionally like a good cigar and a glass of La Creme (Pinot Noir).
Answer: Well, last night I had a grilled, bone-in ribeye, mashed potatoes, and sauteed asparagus.
Answer: A real easy one that I love is Pork Ragu:
Sautee individual pork ribs (not baby-back ribs) and season them with onion powder, garlic, salt and pepper in a pot – together with olive oil until well browned on all sides.
Add marinara sauce and simmer on the stove for a couple of hours until the meat falls off the bones. Remove the bones ad serve over pasta.
This is an easy recipe that is really delicious.
Answer: I’m working on a cauliflower, rice-encrusted salmon dish right now.