For Reservations Call 526-2265

Appetizers:

• Carpaccio of Beef with Rocket and Fresh Figs with a Dijon Mustard Vinaigrette
• Salmon Gravlax  House cured salmon with peppered vodka and blood orange

Entrees:

• Classic Beef Wellington, Tender beef filet topped with foi gras pate with mushroom Duxelle baked in puff pastry
• Seafood Brodetto , An Italian seafood stew with shrimp, calamari, mussels and clams with tomato white wine broth

Dessert:

• Dessert Sampler for Two, Mini chocolate Mousse filled Cannoli’s, Chocolate dipped strawberries, Tiramisu and cream filled pastries

Saturday was the New Hampshire Dairy Associations contest that took place at the Holiday Inn in Concord. It was a promotion to raise awareness of local dairy farmers. The contest was “The Best Macaroni and Cheese” categories included best traditional, most unique and many more. Nonni’s Italian Eatery took “People’s Choice 2011” Of the 400 attendees we were chosen as best of for 2011.

Chef Mat made the BROOKLYN BOMB, a double stuffed baked potato with macaroni and cheese. The surprise on the bottom was a dollop of sour cream, green onion and bacon. POW what a combo…check out the winning recipe ingredients and step by step cooking instructions if you would like to take a stab at recreating our winning dish for yourself.

Ingredients:

• 2 Medium russet potato’s, baked at 350 degrees for 40 minutes. Set asside to cool.
• 1 cup elbow macaroni cooked in salted water 6 minutes the cooled down and set aside.
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated sharp cheddar cheese
• 1 pinch cayenne pepper
• Salt and pepper to taste
• 2 cup heavy cream
• 1/4 onion
• 1 clove
• 1 bay leaf
• 1/4 stick butter
• 1 tablespoon flour
• Sour cream
• Cooked Bacon
• Green Onion

Step by step cooking instructions:

1. Place heavy cream, onion and clove and bay leaf in a heavy sauce pan and simmer for 30 minutes to release flavors.
2. Make a roux combining equal parts melted butter and flour and cook together slowly for 10-15 minutes.
3. Strain the cream mixture and slowly whisk it into the cooked roux in a heavy gage sauce pan.
4. The mixture will thicken. Continue to cook over medium heat for thirty minutes.
5. Remove from the heat and fold in all the cheeses as they melt continue to stir.
6. Season with salt and pepper and taste for preferred flavor.
7. Add the cayenne pepper and the cooked macaroni to the cream and cheese mixture.
8. The consistency should be thick and heavy. Set aside to cool.
9. Now cut your baking potato’s in half and scoop out the inside of the potato leaving the skin in tack.
10. Mash the potato filling and fold into the macaroni and cheese mix.
11. On the bottom of the scooped potato place a small dollop of sour cream followed by a piece of cooked bacon and some chopped green onion.
12. Now fill the potato with the Potato Macaroni and Cheese Filling.
13. Bake once again in a 300 degree oven for approximately 15 minutes until golden brown crust has formed.

Enjoy my friends, Chef Mat

Mat’s first job was at a local grocery store where he continued to work through high school. While attending college at John Jay Criminal College of New York, Mat got a job at Balducci’s, a gourmet food store where he learned all about the art of presentation and the importance of quality. Later he was promoted to the deli department where he learned about specialty foods, meats, cheeses, truffles, fois gras, arborio rice and other delicacies. As Mat had the opportunity to talk to many local chefs who came into Balducci’s to buy special ingredients needed for their menus, his dream of becoming a chef grew.

Early into his third year of college, Mat announced in class that it would be his last day, and if anyone wanted his books they could have them. This was the turning point in his career, and he never looked back. He then decided to attend the Culinary Institute of American (CIA) in NY.

While attending the CIA, Mat served a six month apprenticeship at the 21 Club in Manhattan where he started at the bottom. He said that the most important thing he learned during that apprenticeship was to be a team player. It was difficult, but he loved it and learned things “The Old School Way”.

After graduating, Mat held many prestigious positions such as Executive Chef for the Metropolitan Tower Club, an exclusive Midtown private live-in hotel. There he cooked for the likes of Miles Davis, Martin Scorsese, and Dr. Ruth. He later went on to become the Executive Chef for the Hyatt International Casino and Hotel in Greece. One of Mat’s crowning achievements was helping to open a $60 million resort in the Grand Bahamas which consisted of 13 property restaurants and employed 300 chefs. This also included promoting the first “Bahamian Chef ”.

Shortly after Mat and his family returned to the U.S. 9/11 occurred. It was then that Mat decided he wanted to move to a place where he could safely raise his two daughters. After moving to New Hampshire Matt opened up a small B&B in Henniker. Shortly after that the first Nonni’s opened in Hillsboro, followed by a second location in Concord. Last year the newest Nonni’s opened in New London.

Through all of his experiences, Chef Mat has come to learn that what brings people together is the celebration of food and family – that’s what Nonni’s is all about! Mat brings a small piece of “Little Italy” to all of his restaurants, so that you’re able to dine on authentic Italian-American comfort food, “just like Mama used to make.”

- Interview by: Helen Ryba