Join Paul Abu-Taleb as he heads over to Terzo Piano to meet with Chef di Cucina Megan Neubeck. Chef Megan will show how she makes one of her favorite dishes on the menu: Cavatelli, oxtail, brodo with parmesan fricco. Located in the Modern Wing of the Art Institute of Chicago Terzo Piano features the signature cuisine of Chef Tony Mantuano.
“Our philosophy at Terzo Piano is grounded on a deep connection with the farmers, the lands and the waters that produce our food. We source our ingredients whenever possible from local family farms, farmers’ markets and artisan producers who practice traditional, sustainable agriculture and husbandry. Then, using these fresh, local ingredients, our chefs employ classic culinary techniques that preserve nutrition and maximize healthfulness. The result is a dining experience that is as wonderful for your palate as it is nourishing for your body and spirit.”