September 1, 2011
Dena Marino
One thing you don't know about me is that I love motorcycles and would love to have a Ducati someday.
If I could trade places with one chef it would be Alice Waters. She has always bared her soul in her food.
One of my most memorable meals was at Checchino dal 1887, a charming restaurant in Rome. I was overwhelmed by its inspiring simplicity.
If there were no grey salt, I'd have no reason to live. It is the supporting character in much of my cooking.
My go-to drink is Dogfish Head 60 Minute IPA. Cold and out of the bottle.
If I were on death row my last meal would be Nona's Gnocchi at Botttega Ristorante (Napa Valley) and any piadina (flat bread) from Tomatina (Napa Valley). Pork roll, egg and cheese on a hard roll from any Jersey diner. Razor clams a la plancha from Casa Mono in New York City. Pistachio gelato from Rome and a mixed box of macaroons from Laduree in Paris.
My worst culinary creation was strawberry risotto. I thought everyone would love my recreation of a dish I had in Bologna. I was wrong.
If I could change one thing about me it would be to overcome my daily struggle to balance a professional career with being a wife and mother.
My favorite junk food is Haagen Dazs Chocolate Peanut Butter Ice Cream, preferably from Mrs. Walker's Ice Cream parlor in NJ. That's where I had my first job,.
If I weren't a restaurant operator, I'd love to be a farmer.
Dena Marino is the chef and co-owner of Miami-based MC Hospitality Group. She has received national media attention for her cooking at D19, Ellina and Ajax Tavern in Aspen. Her culinary chops, she says, were formed under Michael Chiarello at Tra Vigne in Napa Valley.
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