Jake Addeo serves time-honored Italian recipes with a modern twist. He studied at the Italian Culinary Institute for Foreigners and the Culinary Institute of America. Taking a break from the kitchen, he tells the Resident about diving for sea urchins and what he cooks for himself.
Any tips for entertaining at home?
Keep it simple, and don’t be afraid to order out the desserts.
Where is your favorite place to eat in the city?
Sushi Seki, it’s open late and is arguably the best sushi in the city.
What do you cook for yourself at home?
When time permits, my fiancée and myself cook up some great breakfasts, mainly she does the “cooking up.” She is definitely the chef at the apartment.
Which ingredients should everyone have in the kitchen?
Sea salt, Siracchi sauce, pancetta, soy sauce and beer.
What tool should everyone have in the kitchen?
A vegetable peeler.
Any tips for getting a good dinner reservation?
Have someone call as your “secretary” and name drop for you.
What makes a good meal?
Being in Italy.
What is the best meal you’ve ever had? The worst?
The best was white wine and fresh sea urchins off the coast of Sicily that we dove for and opened with the wine key. The worst was mushroom hamburgers, passed off as real burgers as a child. They were great until I found out what was going on.
Do you have any memorable stories from the kitchen?
Plenty, but too many famous chefs would be on Page Six, if I told.
What is the most common misconception about eating out?
Guests thinking that they are the chef. Years are put into creating menus and ideas and some guests believe it’s “have it your way.” Please trust your chef.
Addeo’s Heirloom Tomato Carpaccio
2 heirloom Tomatoes
2 cups jumbo lump crabmeat,
picked through and free from shells
¼ cup scallions, sliced thin
2 cups extravirgin olive oil
Ground black pepper
Trim out the stem end of tomatoes and slice an “x” on the bottom half.
In rapidly boiling, salted water, blanch tomatoes for five seconds, then place in an ice bath.
Peel off the tomatoes’ skin and discard.
Slice tomatoes into thin slices and reserve the juices and seeds.
Strain seeds from the juices and discard them.
In a bowl, whisk together the fresh tomato juice with the olive oil; season.
Combine the crab meat with the scallions and dress with the tomato vinaigrette.
On cold plates, carefully layer the tomato slices to cover the entire plate.
Season with salt and pepper.
Top the tomatoes with the crab salad and finish with more olive oil.