One of the biggest challenges to working in Wisconsin is the availability of fresh produce in the Winter. We try to bring in as little as possible, as we are aware that they travel from California or Mexico. The quality is not very good and the price is to high. Although our guest are educated diners they still want Fresh basil and Tomatoes with there Fresh Mozzarella salad. So we are faced with that challenge and we cope with it by making fresh pesto and slow roasted Tomato Confit. We will also add marinated garlic and marinated artichokes. This salad is inspired by the Great Chicago Chef, Tony Mantuano from the only 4 star Italian Restaurant in Chicago, Spiaggia. When I was at Ristorante Brissago I was fortunate enough to have him visit as a Guest Celebrity Chef, not once but Twice, and not only was he there, we also had the Privilege of Mr. Giuliano Bugialli , Visit us at the same time. But that is a story for another day. So here is a Picture of our Pesto, and I can assure you after you taste this pesto you may never want just a Basil leaf on your salad again.
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