Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!
Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!
By
Tom Jackson
