Chef's Corner


Welcome to Chef's Corner

Here you'll find great recipes, discussions on wine and food, and a platform where you're free to roam and discuss topics. Enjoy Chef Peit's blog, and be sure to check out his videos. Need more Chef's Corner? Join us on Facebook and Twitter. too!

About This Blog:

Hi, this is Chef Chris Peitersen, Johnny Carino's Executive Chef. I'm always testing new dishes, trying new foods, looking for the next great dish at Johnny Carino's. I'll be sharing my culinary adventures with you. You'll get a sneak peak about what's on the horizon and the some behind the scenes action for how your favorite new dishes get to your plate.

October 06, 2011

I am often asked to explain what differentiates Carino’s Italian from the rest of the Italian restaurant world.  The answer to that is quite simple.....and delicious.  Carino’s Italian is what I like to call “Italian with a Twist”.  We have perfected our homemade Italian classics like Lasagna, Eggplant Parmesan and Tiramisu.  On the other hand, we have ventured out and created cult classic dishes like the Italian Nachos, Sicilian Firesticks, Jalapeno Garlic Tilapia and the Spicy Shrimp and Chicken.  All of these dishes are Italian and have classic ingredient components, however they contain ingredients, flavors and concepts that we have ‘invented’ here in the United States.  Now I will be the first to tell you, Carino’s is not the truest old world authentic cuisine – we are American Italian.  When I was doing my culinary training south of Naples, Italy, I realized very quickly that authentic Italian cuisine does not include Alfredo sauces or breaded versions of Chicken Parmesan.  However, here in the United States, those are some of our most requested dishes.  The best example that I can give you is our Shredded Beef Pappardelle, a very popular dish on our menu that uses braised pot roast served with pasta in a burgundy wine and tomato cream sauce.  It is out of this world, the only thing is – if it were authentic from an Italian cuisine standpoint, it would be made with Wild Boar like they do in Tuscany.  And although that is very delicious – I would rather serve it to you at Carino’s in an American Italian version.