Mario Carbone and Rich Torrisi
You'd be hard-pressed to find pair of busier chefs than Rich Torrisi and Mario Carbone: in the past few years, they've opened two of New York's most sought-after restaurants, Torrisi Italian Specialties and Parm, and racked up countless nods, including the Food & Wine best new chefs award this Summer. At their flagship restaurant, Torrisi, they became known for innovative twists on American classics, from potato gnocchi with pastrami ragù (inspired by deli meat) to Champagne-foam-topped oysters Rocafella (inspired by Jay-Z).
Mario Carbone, Ray Isle, and Rich Torrisi at the NYC Wine & Food Festival
As the hosts of a New York City Wine & Food Festival seminar, Torrisi Family Dinner, the two showcased reinvented dishes like "fresh" polenta (polenta made with sweet, peak-season pure-corn cornmeal, milk, butter, local cheese, and fresh thyme) and French country-style pâté made with Italian beef sausage and burnt onions in lieu of pork. Over wine pairings from Ray Isle of Food & Wine, the culinary tour de force had an opportunity to talk about the inspiration behind their restaurants, what keeps them going, and what's next.