Enjoy this “Gnudi” recipe from chef Todd Sicolo
By Michelle M. Winner
Chef Todd Sicolo has been on my radar since I dined on his food at the Arizona Biltmore’s Wrights. There he brought a spin to classics like Beef Wellington and table-side Caesar salad, with a nod to the stellar part the Biltmore has played in modern history; Irving Berlin wrote ‘White Christmas’ here at the pool and Sinatra and Liza have belted out a few songs at the piano. Chef Todd is now Executive Chef at the AAA Four Diamond Royal Palms in Camelback.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)