September 26, 2016
Chef Serge Albert prepares pomodoro sauce in a five-gallon pot as a base for a number of different dishes. Today he has prepared just enough for the Linguine alla Aragosta by sautéing fresh garlic with onion slices and fresh mashed Italian tomatoes. “Those are the best.”
Stories this photo appears in:
Alexandria People at Work: Chef Couple Cooking through 26 Years at Tempo
Sharing cooking duties.
"First I give the lobster a shower." Serge Albert puts the 1.5 pound Maine lobster under running water to get off "whatever is on there." Today he is making Linguine alla Aragosta, one of the customer favorites at Tempo on Duke Street. "We have one customer who comes in twice a week and orders it,” he said.
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