Chef Talk: Gaetano “Guy” Cannata of Ortygia

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Ortygia (1418 13th St. W., Bradenton. 741-8646; ortygiarestaurant.com) in Bradenton’s Village of the Arts is the pride of chef Gaetano “Guy” Cannata, who is lauded for his Sicilian, Mediterranean and French fusion-style cuisine. He has been a culinary wiz since his teenage years and is committed to preserving the authenticity of the European fare that has been in his family for generations.

ChefGaetano

Gaetano "Guy" Cannata

Q: You began cooking during childhood. How did being in the kitchen move you?

A: I started working in kitchens when I was 14 years old, as I’ve always had a fascination with food and cooking. My father was a Sicilian-born chef. My mother learned all of her fantastic cooking techniques from him and also from her mother who was from the Abruzzi region of Italy. Food was always the major topic of conversation in my home: where to buy it, how fresh it was and how to prepare it. I’ve also trained and cooked with various European chefs over the years from Spain, France, Italy and elsewhere. The knowledge I gained from them was indispensable, but my love of food and cuisine, as well as the deep respect that I have for food, was a gift given to me by my parents.

Q: How do you keep your menu fresh and stimulating for both you and your guests?

A: We always start out the season with something new. This year, we will be starting our new revolving wine menu. Tuesday pasta night was such a big hit last year that we will be bringing it back this season, featuring three completely original pasta dishes every week. Live weekly entertainment will be featured, and also new this year on Wednesday evenings is “Aperitivo!” It’s hot and exclusively at Ortygia.

Q: What was the most memorable compliment you ever received from a patron?

A: One evening, when I was first starting out, a group of middle-aged men and women (all six dressed in black) came in for dinner. After multiple courses, I asked them how everything was. They all stood up and applauded. It seems that they were all retired restaurateurs from Federal Hill in Rhode Island, where some of the best Italian restaurants in the country can be found. They were on the last leg of a two-week trip and said they were completely disappointed with the food in the area until they ate at my place.

Q: There are so many Italian restaurants in the Sarasota-Bradenton area. What makes yours stand apart from the competition?

A: The most basic feature is the cuisine—a forgotten cuisine that emerged out of Sicily and Naples over 200 years ago called the cuisine of the Monzu; it is a fusion of French and Sicilian cooking. Another thing that sets me apart is that, when people come in for dinner, they usually arrive as clients and leave as friends. I am told over and over again by my clientele that they come to Ortygia not only for the food but for the experience.

Q: What interests you outside of the kitchen?

A: I love music and I frequently play the blues harp with local musicians at my restaurant. I also encourage my customers to bring instruments when they come to visit or dine so we can all play together. Working in the garden on my patio is a real treat for me as well. I’m an avid reader, especially on the subjects of food, world religion, mythology and my Sicilian culture. I travel to Italy and Sicily, and I lead culinary tours through Italy as often as possible. I also love writing food-related stories and articles for various publications.

POLLO CON CARCIOFI (CHICKEN WITH ARTICHOKES)

Ingredients:
2 chicken breasts
1 egg, beaten
1 teaspoon butter
1 tablespoon olive oil
1/8 cup dry white wine
¼ fresh lemon
3 pitted olives, any type
2 artichoke hearts, cut in quarters
¼ cup baby spinach leaves
1 tablespoon Pecorino or Parmesan cheese
Pinch of flour (for dusting)
Salt and pepper, to taste

Method:
Lightly dredge both sides of the chicken in flour, shake off the excess and dip both pieces in the beaten egg. Place the butter and olive oil in a sauté pan on medium-high heat. Put the chicken breasts in the pan, give the pan a quick shake, and cook for five minutes. Turn the chicken over and add wine. Shake the pan and lower the heat to medium-low. Squeeze in the lemon, and add the artichokes, spinach, olives and cheese. Cook the dish for five minutes and then remove it from the pan. Serve with pasta and a vegetable of choice or a salad.

 

Last modified: October 20, 2014
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