Show 39, August 24, 2013: Chef Michael Cimarusti of Providence and Connie & Ted’s continues…

Michael Cimarusti of Providence and Connie and TedsChef Michael picked-up his lobster tutorial and then took us through the preparation of a hot lobster roll. It’s deservedly one of the most popular menu items at Connie & Ted’s.

All the breads and buns used at Connie & Ted’s are prepared in-house by the pastry department. This even includes the oyster crackers used in the clam chowders. Michael observed that they make everything in-house except the ketchup.

Chef Cimarusti previewed the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.