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Chef Luna Gets to the Point With New Menu!
San Rafael's Vin Antico Celebrates
Chef Paul Luna
Chef Paul Luna
San Rafael, August 9, 2006 – Vin Antico
showcased the talents of celebrity guest chef Paul
Luna at a cooking demonstration today to launch the
restaurant’s new menu and weekly Spaghettata
special, after he spent three intense weeks of
streamlining the fledging restaurant nestled in the
heart of San Rafael, Calif.
Declared one of “6 Creative Restaurant Geniuses”
by Atlanta Magazine (August 2000), Luna spent a
month at Vin Antico to help reshape the restaurant’s
culinary identity, develop a new menu, as well as
define the restaurant’s overall marketing strategy.
(Read more)
showcased the talents of celebrity guest chef Paul
Luna at a cooking demonstration today to launch the
restaurant’s new menu and weekly Spaghettata
special, after he spent three intense weeks of
streamlining the fledging restaurant nestled in the
heart of San Rafael, Calif.
Declared one of “6 Creative Restaurant Geniuses”
by Atlanta Magazine (August 2000), Luna spent a
month at Vin Antico to help reshape the restaurant’s
culinary identity, develop a new menu, as well as
define the restaurant’s overall marketing strategy.
(Read more)
IN THE NEWS
Chef Luna Combines U.S. Flavors with
Sonoran Ingredients (September 5, 2006)
Ramon Garcia, a reporter from El Imparcial developed a
story on Chef Luna's work in Sonora, Mexico. In this
statewide daily newspaper, Garcia reports how chef
Luna will be incorporating ingredients unique to Sonora
and Mexico into the recipes he develops for a local
grocery store and gourmet shop that is expanding its
prepared foods department.
Chef Luna's Eclipse Casts a Shadow That
Spans a Decade (August 24, 2006)
Atlanta Journal-Constitution reporter Meredith Ford
reminds readers that you can’t take the Luna out of
Eclipse, even with the introduction of a new location:
"Luna cleverly introduced Atlanta to real Spanish tapas.
Some of the restaurant's first dishes — gooey pan
Catalan, crisp-fried calamari, ribs in Balsamic reduction
— are still on the menu, every bit as good as they were
when this then A-list chef first started ..."
Vin Antico Earns Rave Review During Chef
Luna's Consultancy ( August 3, 2006)
“Now, Paul Luna's working as a temporary consultant
as well as hands-on-chef," reports Leslie Harlib, food
writer for the Marin Independent Journal, a weekly
newspaper in northern California. "Born of Sardinian
and Spanish parents and raised in Europe, Luna has a
top-notch, if eccentric, reputation in Washington, D.C.,
and Atlanta where he's written about as a culinary star.”
Chef Luna Combines U.S. Flavors with
Sonoran Ingredients (September 5, 2006)
Ramon Garcia, a reporter from El Imparcial developed a
story on Chef Luna's work in Sonora, Mexico. In this
statewide daily newspaper, Garcia reports how chef
Luna will be incorporating ingredients unique to Sonora
and Mexico into the recipes he develops for a local
grocery store and gourmet shop that is expanding its
prepared foods department.
Chef Luna's Eclipse Casts a Shadow That
Spans a Decade (August 24, 2006)
Atlanta Journal-Constitution reporter Meredith Ford
reminds readers that you can’t take the Luna out of
Eclipse, even with the introduction of a new location:
"Luna cleverly introduced Atlanta to real Spanish tapas.
Some of the restaurant's first dishes — gooey pan
Catalan, crisp-fried calamari, ribs in Balsamic reduction
— are still on the menu, every bit as good as they were
when this then A-list chef first started ..."
Vin Antico Earns Rave Review During Chef
Luna's Consultancy ( August 3, 2006)
“Now, Paul Luna's working as a temporary consultant
as well as hands-on-chef," reports Leslie Harlib, food
writer for the Marin Independent Journal, a weekly
newspaper in northern California. "Born of Sardinian
and Spanish parents and raised in Europe, Luna has a
top-notch, if eccentric, reputation in Washington, D.C.,
and Atlanta where he's written about as a culinary star.”
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August 27, 2007 – Change is in store for Ferraro’s
Bar e Ristorante, and it all started when Chef Paul
Luna was brought on board to head up its kitchen
last April. On September 4, Chef Luna will be
releasing a new dinner menu at the resort hotel’s
Italian restaurant and applying his distinctive style to
the establishment.
Adhering to a strict regimen, Chef Luna’s distinctive
approach to food mirrors his idiosyncratic approach
to life. Guests can expect a menu that's "straight to
the point" and poetically devoid of unnecessary
flourish. Take the Penne Arrabbiata, which reads,
“Chunky Tomato Sauce, Garlic, Red Pepper Flakes”
or the Filetto di Branzino Arrostito that states
“Roasted Hawaiian Seabass, Sauteed Napa
Cabbage, Garlic Confit, Roasted Fingerling
Potatoes, Warm Rosemary Vinaigrette”.
“I don’t think people need to chew the fat to
understand what they are about to eat,” comments
Luna. “In fact, if I could have my way, I would take out
words like ‘warm’ or ‘infused’ too. Simplicity is what
cucina rustica is about, and that’s what I’m going for
with this new menu.”
But maybe the most astounding and, at the same
time, appealing aspect of this menu are the missing
ingredients: butter and cream. Because most of the
high-end eats represented on Maui are influenced by
French cuisine, finding dishes without butter or
cream can be a challenge.
Luna assures that guests who will be eating from
Ferraro’s new menu won’t notice the missing
ingredients, but will feel that the food has a richer,
more distinctive flavor. “Butter definitely masks the
taste of food. I haven’t been able to eat butter or
cream since childhood, and it’s probably the best
thing that’s happened to me as a chef.”
Bar e Ristorante, and it all started when Chef Paul
Luna was brought on board to head up its kitchen
last April. On September 4, Chef Luna will be
releasing a new dinner menu at the resort hotel’s
Italian restaurant and applying his distinctive style to
the establishment.
Adhering to a strict regimen, Chef Luna’s distinctive
approach to food mirrors his idiosyncratic approach
to life. Guests can expect a menu that's "straight to
the point" and poetically devoid of unnecessary
flourish. Take the Penne Arrabbiata, which reads,
“Chunky Tomato Sauce, Garlic, Red Pepper Flakes”
or the Filetto di Branzino Arrostito that states
“Roasted Hawaiian Seabass, Sauteed Napa
Cabbage, Garlic Confit, Roasted Fingerling
Potatoes, Warm Rosemary Vinaigrette”.
“I don’t think people need to chew the fat to
understand what they are about to eat,” comments
Luna. “In fact, if I could have my way, I would take out
words like ‘warm’ or ‘infused’ too. Simplicity is what
cucina rustica is about, and that’s what I’m going for
with this new menu.”
But maybe the most astounding and, at the same
time, appealing aspect of this menu are the missing
ingredients: butter and cream. Because most of the
high-end eats represented on Maui are influenced by
French cuisine, finding dishes without butter or
cream can be a challenge.
Luna assures that guests who will be eating from
Ferraro’s new menu won’t notice the missing
ingredients, but will feel that the food has a richer,
more distinctive flavor. “Butter definitely masks the
taste of food. I haven’t been able to eat butter or
cream since childhood, and it’s probably the best
thing that’s happened to me as a chef.”
Chef Luna Receives
Formal Intro to Maui
Maybe you have seen him
smoking a cigar while riding his
bicycle to work. Those who
know the man with the silver
braid will say he needs no
introduction; but for those who
don't, he was officially
introduced to the island by Carla
Tracy in “Side Orders” of the
Maui News where he was
quoted as saying, “With this
beautiful weather here, you
need food very light and very
straight to the point.”
Formal Intro to Maui
Maybe you have seen him
smoking a cigar while riding his
bicycle to work. Those who
know the man with the silver
braid will say he needs no
introduction; but for those who
don't, he was officially
introduced to the island by Carla
Tracy in “Side Orders” of the
Maui News where he was
quoted as saying, “With this
beautiful weather here, you
need food very light and very
straight to the point.”
