Salem Community Patriot 6 - February 4, 2011


by Doug Robinson Mark your calendars. On Tuesday, February


15, Tuscan Kitchen, 67 Main St., Salem will be expanding their “Authentic Artisan Italian” menu to include a full luncheon menu. Recently, the staff of the Area News Group


was offered a “taste testing” introduction to their expanded luncheon menu. At press time, the final menu was still under wraps, however, I, along


with the staff members from the Area News Group was truly inspired and humbled from our dining experience.


Beginning with their signature loaves of bread,


followed by a delicious Tuscan Kitchen Caesar salad, then two different pizzas, we continued to sample Lobster Ravioli, specially created chicken sandwich (did I mention the one-of-a-kind French fries), and topped off with a plate full of various pastry creations, created by Pastry Chef Lesley Shahbajiean.


Months in the making the luncheon menu has been designed with the same meticulous care and thought which has been the tradition of Tuscan Kitchen. “It has taken months to plan our lunch menu. We want our dining patrons to have the same Authentic Artisan Italian cooking experience at lunch, as they have come to expect and enjoy at dinner” commented owner, Joe Faro. Tuscan Kitchen is “the newest culinary venture between Joe Faro, a successful entrepreneur (one generation removed from Sicily) and Jim Rogers, a


A sandwich on wood oven baked bread with grilled chicken, mozzarella cheese and grilled vegetables is one of the many being reviewed for lunch.


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veteran executive chef and restaurateur.” Together they have created a “menu


Tuscan Kitchen Opens for Lunch When you


walk through the beautiful doors of Tuscan Kitchen, your senses come alive as the pleasures of the pallet are teased and tantalized by the chefs at Tuscan Kitchen, Salem NH. The “Authentic Artisan Italian cooking


created from secret family Italian and


Sicilian recipes, combined with an environment that give the guest a “glimpse into


vegetables within the wood-fire, fill the restaurant Roasted vegetables crackle and bake as they are cooked daily in the 700 degree wood-oven.


truly authentic artisan Italian culinary experience, arouses their senses with the sights aroma, and animation of an Italian kitchen” states Tuscan


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Chef Mike Brockmen (right) from Woodstove (maker of the wood oven) in Bellingham WA talks with Owner/Food Taster Joe Faro about the bread,Tuscan is making from scratch.


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which features made-from- scratch regional, Italian fare, including fresh made pasta made on-premise using an imported Italian pasta machine, a custom build wood fired over for artisan pizzas and breads, showcase rotisserie for poultry and game, and a wood-fired grill for Dry Aged Porter House steaks and other prime cuts of meats.”


Some of the Pastry Chef Lesley Shahbajien’s desserts. Even the cannoli shells are homemade at ‘the Kitchen.’


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Kitchen. The memorable aromas of freshly baked breads, the roaring red and orange fires coming from the traditional 700 degree wood-fired oven, to the open-kitchen dining experience, bring to the Tuscan Kitchen patron a dining experience unmatched by any other Italian cuisine. “Our sauces, demi glazes pasta and pastry selections are all made from scratch” commented Joe Faro. Within the store room, their racks are filled with multiple varieties of flowers, oils, and seasonings. “Our secret” continued Faro, “is to keep is simple. Our flours are organic and our breads mirror the same breads made over a thousand years ago in Italy. The making of bread is an art form and comes from a time when there were no refrigerators, and only water, flour and salt from the sea were available. Tuscan Kitchens passion for perfection, attention to artistry, details from design to décor, combined to a commitment to culinary cuisine for their customers captures the hearts and stomachs for all their customers. And now, their new luncheon menu will only expand their culinary artistry to a wider restaurant patron base. While sipping a glass of wine, or sampling Assaggi from their “farmer’s table for chef sampling or an up close and personal culinary experience” the distinctive cooking language coming from the cracking of roasted mixed


with feelings of warmth, friendship, and family. While the lunch menus remains under wraps, customers who have visited Tuscan Kitchen have found the menu selections of Polepettoni (with Caramelized Tomato and Barolo Sauce), Crostini Di Burratta E Pomodoro (Wood roasted Toma Tomato-Burratta Cheese-Balsamic Reduction), Salsiccia (Tuscan Kitchen Signature Sausage with Wood Roasted Peppers), list only a few of the delectable delights on Tuscan Kitchen’s menu. Whether sitting at the wine bar, enjoying the outside piazza, listening to Jazz on Wednesday night, attending a function within Tuscan’s Kitchen’s function room, or simply sitting and watching the activity in the open-spaced kitchen, the experiences created will be personal, unique, shared, and always a feeling of warmth. “We are moving slowly as we expand other services at Tuscan Kitchen. We have specifically waited to open our luncheon menu so that we could perfect what we do. Our function room is now open as well as our wine bar. While other restaurants cater to the function first and dining second, we are committed to the cuisine creation first, while we remain consistent to culture. As a result, Tuscan Kitchen is now prepared and will be expanding their dining hours to include a lunch menu, beginning February 15.” Tuscan Kitchen has also created the Sunday Pranzo, whereby their restaurant patrons “experience Sunday Italian Family Dining.” The Sunday Pranzo features Aggagi selections , Primi (Braised chicken, sausage and Tuscan Kitchen Meatballs, simmered for hours in San Marzano Tomato Sauce, tossed with handmade Fusilli Pasta), Secondi (spit roasted sirloin with rosemary, garlic and extra virgin rubbed certified angus beef, with wood fired vegetables) and Dolci (house made cannoli). For the younger fare, Tuscan Kitchen offers the Tuscan Kitchen Bambini menu. The menu is designed to not only attract their appetites, but to also


provide them with an activities with word games,


Partner/Chef Jim Rogers explains the ingredients in two of the several pizzas to be offered at Lunch.


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coloring, “Fun Italian Facts” and connect the dots. “We do it the old way” continues


Faro. “We want to have a family gathering, with warm talk, drink, and sample and offer our customers an environment of the ways of old. The limestone walls surrounding our wood oven was imported from Italy. When I make bread, I finish the bread as my grandmother did. We do things the old way


from


our oils, to our spices, to all of our ingredients, we know that our restaurant patrons can be unforgiving, and we hold ourselves to that and we hold ourselves to higher expectations. We are excited about opening for lunch Tuesday, February 15.” Tuscan Kitchen’s passion for excellence and tradition creates a dining experience much like the ancient history of native Italy and Sicily where family and friends come together to celebrate one another while celebrating the meal as well. “Their vision is to fill a void in the restaurant industry that truly respects, celebrates, and honors the varied culinary traditions of Italy’s uniquely different regions.”


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