Wife of the Chef

Patricia Sheehan

This easy, breezy read recounts the wild roller coaster ride of owning and managing a restaurant—but from the viewpoint of a species known as the "wife of the chef."

While the average reader might see their idea of the glamorous chef’s wife’s life blown out of the water in this sharp back-of-the-house tell-all, those of you in the business will simply nod your head and laugh in recognition of all the perils and foibles Courtney Febbroriello suffers.

The chef’s life was detailed famously in Anthony Bourdain’s wicked Kitchen Confidential. Wife of the Chef details the adventures of the unheralded "better half." Although that sounds pretty sexist and condescending in these enlightened times, the fact is, the chef (of whatever gender), gets all the glory, while the partner in the venture generally inherits much of the grief.

Febbroriello and her husband, Christopher Prosperi, own Metro Bis in Simsbury, CT. She chafes at the unfair reputation chef’s wives have as women who spend their days shopping and getting manicures, only to show up shortly before opening to seat guests and schmooze.

While her spouse, an incredibly hard worker in his own right, basks in the glow of fawning customers and local celebrity, Febbroriello finds her days and nights filled with bailing waiters out of jail, creative financing and bill paying, broken dishwashers, incompetent vendors and fickle, demanding customers. It’s a constant dash from one crisis to another—and yet she wouldn’t have it any other way. Febbroriello loves her chosen path in this frenetic life—she just wants a little respect.

recipeofthemonth

Honey-Hot Buffalo Chicken Pizza

Yield: 4 12-in. round pizzas

1 lb. 8 oz. (about 4 cups) chicken breast meat, grilled, boneless, cut into 3/8-in. dice, or shredded
4 (12 oz. ea.) 12-in. unbaked thin pizza dough shells
1/4 cup olive oil, divided
12 oz. blue cheese, finely crumbled
8 oz. celery, finely diced
as needed parsley, chopped

Spicy Honey Pizza Sauce

Yield: 1 quart

3 cups tomato-based pizza sauce
1 cup honey
2 tsps. hot pepper sauce

1. Mix chicken with 1 cup sauce; reserve.

2. Per pizza: Brush 1 pizza dough shell with 1 Tbsp. olive oil.

3. For the Spicy Honey Pizza Sauce: Heat 3 cups pizza sauce with 1 cup honey. Remove from heat. Stir in hot pepper sauce, to taste. Spread 3Ú4 cup Spicy Honey Pizza Sauce over one pizza.

4. Spread 1 cup chicken over sauce.

5. Bake at 500°F until lightly browned, about 10 minutes.

6. Sprinkle pizza with 3Ú4 cup cheese, 1Ú2 cup celery and parsley.

7. Cut pizza into 6 wedges.

Recipe and photo from The National Honey Board.

Embargo Eases; Lower Ground Beef Prices Likely

The U.S. embargo on Canadian product has eased, which should signal lower ground beef prices this month. The chicken breast, pork belly and salmon markets may head lower this month as production increases. Tomato supplies are likely to become more available, while the lettuce markets may edge higher as growers try to increase profitability. The cheddar cheese market is likely to see some inflation as milk output continues to experience a seasonal lull.