| Bradford Ellis Chef,
Quattro on Fourth
 The
cuisine of Central Italy is at the heart of the Quattro
experience and Brad Ellis’ heart is in searching
out the best of the best fresh ingredients. Anecdotes
of family trips to ‘the finest farm for fresh
vegetables’ before a big family dinner with his
father, hint of the passion that set him up for his
career choice.
It takes time to tweak favourite recipes to reflect
personal style and yet keep guests’ favourite
dishes familiar. You don’t mess with a good thing
and take a chance that people won’t come calling
for the old familiar plate.
With just a year under his belt as Sous-chef at Quattro
before being asked to take on the Chef’s position,
he now can set the pace in the kitchen with the amiable
and professional Corsi father and son, Antonio and Patrick,
firmly behind him so that he can pursue this passion.
Previous studies at the culinary programme at VCC, and
3 years as sous-chef at L’Arena (where learning
included all aspects of the restaurant business) have
formed the base for a long career for Brad.
 You
get a sense that he is still fine-tuning – his
new team, his style and his passion for seasonal, light,
fresh, clean flavours. "Let the food shine on its
own", says Ellis. Central Italy. Think warm sunshine,
rich history, fabulous food. Indeed.
His favourites from the menu include: Strozzapreti con
Rucola – beef tenderloin, fresh tomatoes, arugula
and Pamigiano, Galleto al Mattone with herbs, garlic
and pepperoncini and Anatra Melata - roasted duck breast
with a maple and grilled apple succo, toasted almonds.
Try this last one at home. |
