Join John Eisenhart as he teaches you how to prepare Italian dishes for a St. Guiseppe’s Day celebration.

John Eisenhart is the executive chef at Pazzo. He started in the culinary field at the age of fourteen, working at the swank Sonoma Mission Inn, washing dishes and watching the chefs make their magic. Later he graduated from the California Culinary Academy and went on to become a line cook at Aqua Restaurant and then tourant/butcher and pastry assistant at the four-star French restaurant Masa’s in San Francisco. In New York he become saucier at the famed French restaurant La Grenouille and then John landed a coveted spot as sous chef working with Mario Batali to open Babbo in New York’s West Village.

After more than two years experimenting with new flavors and classic techniques at Babbo, John set his sights on Italy, working with top chefs in some of the finest, small boutique kitchens in Lucca, Venice and Alba. It was in Italy that John developed his cooking style of creating fresh, simple, robust and clean flavors - not to mention his love for Italian culture.

When he decided it was time to branch out, John researched American cities and landed in Portland. He instantly knew he wanted to live and cook here. Eisenhart spent his first two years in Portland working as sous chef for Chef Philippe Boulot at the Heathman Restaurant until the position of executive chef at Pazzo became available in 2003. "Pazzo is a cornerstone restaurant in Portland’s dining scene," says John, "We’ve had fifteen years here because we are dedicated to quality and consistency." At Pazzo John takes classic combinations, like Prosciutto and melon, and coaxes out the flavors by using creative techniques. He pickles watermelon rind and combines it with house-cured San Daniele Italian ham. This inspired take on a classic adds extra zing to the salty sweet dialogue, and whets the appetite beautifully as a first course.

-Funghi in Umido-

Stewed morel mushrooms

-Lingua di Vitella di Latte in Salsa Piccante-

Milk fed calf’s tongue in spicy sauce

-Agnelloti-

Tortelloni Italian style, in broth

-Tonno con Piselli-

Tuna and fresh peas

-Babas-

Rum soaked cakes with local fruit