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Chef Michael's Blog
Chef Michael Laukert
Volpi Foods welcomes Michael Laukert, renowned chef, specialty food consultant and former Culinary Director for Michael Chiarello’s NapaStyle television series on Food Network, PBS and Fine Living.
In addition to writing this blog, Chef Michael is consulting with Volpi to develop recipes utilizing Volpi Italian meat products.
To read more about Chef Michael, click here.
Inspirational and busy week of food
There is no doubt that this week will be one for the record book, it has been highlighted by a visit from a long time friend and fellow chef, new product R & D, recipes along with wine and cheese pairings for Volpi Un Mundo salame and will draw... Read More >
EARLY SIGNS OF SUMMER INSPIRE UPDATE TO AMERICAN CLASSIC – “BLT”
Now that is finally starting to feel like Spring in the Rocky Mountains, I can’t believe we’re only a few days away from Mother Nature making the transition to Summer, where does the time go….. Since my early days as a cook in Napa Valley,... Read More >
“Un Mondo” – “One World”
It is through the visionary eyes of Lorenza Pasetti that the John Volpi Company has opened their arms, mind and spirit to embrace the entire world. It is not just the special moments in our lives or our work that put us in contact with those outside... Read More >
GRILLING SEASON BEGINS FOR THE WEEKEND WARRIOR
In anticipation of the upcoming Memorial Day weekend there is a little spark that ignites in all of us knowing that the unofficial first day is here to kick off the grilling season. Not to say that I haven’t been using the Weber grill during... Read More >
House-Cured Pancetta Stesa and Arrotolata Completed
I am excited to announce that the journey of our ‘house-cured’ pancetta has come to a close and very happy to say with much success. It has been a fun to watch and document the process of ‘home’ curing using traditional Italian cured meat... Read More >
‘House-Cured’ Pancetta – Salt Cure Completed
The ‘House-Cure’ Pancetta curing time is over and everything looks great! It is now time to move on with a good rinse, dry and string up for aging. However, before I get into the next steps let me recap…. A quick look back at day six brought... Read More >
Day Three, Four and Five with our ‘House Cured’ Pancetta
Update for Day Three, Four and Five: It is the morning of Day Three time to check in on our progress with our ‘house-cured’ pancetta project. After unwrapping the sheet pan, notice additional moisture released overnight. It measures out to... Read More >
Day Two – House-Cured Pancetta
Update for Day Two: It was exciting to unwrap our ‘house-made’ pancetta today and check the progress after 24 hours. As expected there was a decent amount of moisture released from the pork belly and almost no sign of the curing salt mix. ... Read More >
House Cured Pancetta – Day One
I can honestly say that I am as excited as ‘a kid in a candy store’, my pork bellies have arrived and they are beautiful! I can suggest a few ways to order your own pork belly, first a local butcher that provides a ‘hands-on’ operation... Read More >
Simple, Straight-forward Easter Brunch Menu
There is certainly something that can be said towards the excitement and anticipation of Easter weekend. Our children are enjoying Spring break from school; families are scurrying about preparing for the first big celebration and gathering... Read More >
Featured Products
Authentic Volpi
An almanac of family recipes and traditions by Sarah Kellogg and Chef Michael Laukert.
Un Mondo Chorizo
A Spanish mainstay, this dried sausage is rich with smoky paprika and fresh garlic.
Herbes-de-Provence
The combination of spices from Provence is an orchestra of flavor like no other.
