Having said that ... the couple of examples he gives of culinary brainstorming that supposedly reflect Torrisi's "fierce and sometimes mischievous creative itch" sounded mighty familiar.
"What about repackaging scungilli along the lines of escargots?"Hmm - you mean like Michelle Bernstein's escargot-style baby conch that she was serving back in 2007 at Michy's?
"Italian-Jewish would be the term for a Passover-pegged riff on porchetta that the group deliberated at even greater length. Porchetta is a classic Italian pork roast, but they wondered aloud about substituting lamb. And, for a glaze, what about using Manischewitz, a semisweet kosher wine? Would the nuances be right?"I dunno, maybe you could ask Ilan Hall, who was doing Manischewitz-braised pork belly when he opened up The Gorbals in 2009.
Va Intorno ... Viene Intorno