Mama Mia

We decided to do it Tuscan style tonight and cooked everything either in the wood fired Chiminia or the cheapo grill I have. We roasted the clams on the grill ( freakin outstanding), baked the bread and the potatoes in the coals , roasted the peppers on top of the Chiminia stack, and fired up the porterhouse on the grill, added the anchovies and the wine and we were in heaven.

We're back..just where we started

Cooking Carbone started two years ago with a pizza and an idea. Well I'm proud to say we're still cooking great pizzas. Tonight we devoured two pizzas, sauteed spinach with garlic, sun-dried tomatoes and extra garlic and a green olive, asparagus, artichoke, onion pie, compliments of Chef Franchise

Casa Carbone West Dining

We've been sooooooo busy moving from Vermont to Nevada that we haven't had much time to write BUT we have had plenty of time to eat. Here's some of the yummy dishes that we have been enjoying over the past months. First, Chef Fran's delicious polenta with bean sprouts and marinated tofu, then Mama Rusty's specialty, Chicken enchiladas !