It began with pizza. Livio Velardo was pursuing a psychology and teaching degree, working at a pizzeria for extra cash. But before long, the current chef de cuisine at New York’s Gotham Bar and Grill determined he preferred the kitchen to the classroom.
Velardo has since cooked on both coasts, at San Francisco’s now-shuttered Rubicon, as well as at New York City’s Montrachet, Tabla and New French, now all closed, where he honed his bistro skills. For the latest edition of the Sous Chef Series, he shared a recipe for a basic, incredible wedge salad with bacon and a buttermilk dressing. Refreshing and versatile, you’ll want it in your cooking arsenal when the dog days of summer roll around.
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