Chef Matt Haley’s Tasting Notes

by Dave on July 16, 2009

Dine in Italy and Rehoboth this Weekend at Lupo di Mare Cucina Italiano

With Lupo di Mare, I’ve realized my dream of marrying the beach’s fresh local flavors (sweet corn, heirloom tomatoes, juicy peaches) with a cooking style that brings out the best in those flavors. To enhance a dish, Chef Phil Mastrippolito might add a dash of lemon zest, truffle oil, sea salt, white wine, pine nuts or crumbled Gorgonzola. Oh, and extra virgin oil–always the best. Some of our most popular dishes:

– Grilled octopus with a potato-tomato salad, splashed with black olive vinaigrette.
– Tender breaded veal piccata, livened with lemon, capers and white balsamic butter.
– Slow-cooked pork Bolognese, rubbed with aromatic rosemary, orange juice and orange zest

I’m a huge fan of Mario Batali’s New York, LA and Vegas restaurants, and I’m thrilled to offer a slice of big city dining at affordable prices. Most dishes are under $20. Check out our menu.

Matt’s “Corn Oil” Recipe

You may have noticed that we love extra virgin olive oil, or EVOO for short. Here is a simple way to dress up grilled corn.

Zest of one lemon
Juice of one lemon
Pinch each of crushed red pepper, salt and black pepper
1 clove of garlic
Handful of herbs
1 cup of EVOO

Toss everything in the blender. Grill the corn until charred in spots. Using a spoon, drizzle the oil over the hot corn. The mix will keep in the fridge for a week. Use it on green beans–even steak.

View Matt’s full Tasting Notes here.

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