Vote for Marcie & Val Philebrity's Phoodie(s) of the Year!

PASTA!

One of the most exciting parts of our job is making our own pasta! Marcie is busy these days making pasta recipes for the approaching winter months. Everything you see above was created in our kitchen using different dies and a pasta extruder. From left: Our pasta dies; Tuffoli; Bucatini; Caserrece; Trecce; Squid Ink Tonnarelli; Paccheri; Our fresh pasta resting on sheet trays in the kitchen!

How Do We Do It?...

with a little help from mama...

(george, marcie, chris & nikki)

Three Restaurants, One Card...

"Whenever these get here our day gets a percent better. ...and that's a lot!"

These beautiful greens brighten our day and our kitchen. We use the purple mustard, rainbow chard, and purple kale in our calabrian style greens and our gnocchi. Thanks to Blue Moon Farms for always delivering the goods!

Congratulations to Marcie! Congratulations to George!

As busy as things are at Barbuzzo these days, we always have time to share our talents and passion (and delicious food!) with others...

Marcie headed over to Moore College of Art recently to participate in "Dish it Up"--an event held by Women Against Abuse. There she competed with other chefs to make the most delicious purple dish...and won! Her beet ravioli stuffed with sheep's milk ricotta and topped with hazelnut brown butter proved to be a big hit.

Elsewhere...George, Barbuzzo's beloved Chef de Cuisine, is featured on thefeast.com making botifarra sausage, something he has done a lot of since the restaurant opened--everyone loves that stuff! Watch the video here!

Lunch @ Barbuzzo starts November 15th!