TIMES EXCLUSIVE: Mike Salvadoris Chicken Marsala and Tortellini Its safe to say some of the best Italian sauces in the region come out of the famed kitchen inside the Italo American Lodge in Merced … The standard fare is actually exceptional, but there is also a bit of prestige for authentic cooking ability among the lodge members, and many old timers are known for the dishes they prepare on special occasions. This brings us to Mike Salvadori who makes an incredible Chicken Marsala with Tortellini that leaves guests in awe. He says hes been refining his secret recipe for more than 40 years. And despite intense questioning from seasoned reporters over the years, Salvadori still will not reveal how he makes it. Nevertheless, he served it up last Friday for guests at Vern Warnkes fundraiser, and the Times was granted exclusive access to the kitchen for parts of the preparation. His prep and tasting team included Leonard Rich III, Steve Mauzy, Rick Seymour, Frank Swiggart, Andy Anderson and Bob Blum.
Posted on: Tue, 30 Sep 2014 05:48:34 +0000
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