Archive for June 2024
Spaghetti on a Fork to go with our Meatball
Fork with spaghetti to go with our meatballs Going with the flow and being open to change. Wanting to make the best meatballs I could, I used a tried-and-true spicy Italian sausage blend from the king of butchers — a company out of Chicago that my butcher in Bellingham, Washington orders from. People often ask…
Read MoreRiff on the Classic Bolognese
My riff on Bolognese using spaghetti. a slight deconstruction
Read MoreA Jagged Path to Refuge
Cultivating farm-to-table country Italian cuisine at Refugio’s with chef Richard Balogh Written by Annabelle Stefanoff During a family trip to Europe at 16 years old, Richard Balogh, head chef, and owner of Rifugio’s, experienced his first calling to food. I remember eating my first fresh fig from the tree. The only experience I had was Fig…
Read MoreLasagna The Journey and Exploration
The Journey and the Exploration of Lasagna Began many years ago when I opened the Caffe then called Il Caffe Rifugio. Being a Sicilian, American-born in Cleveland, Ohio, and moving to the Great Northwest I always wanted to have a space to craft food and art. Being an Alumni of the University of Cincinnati DAAP…
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