PRESS
19 Dallas Chefs Spill the Beans on What
They Cook at Home
Staff
November 8, 2016
Spoiler alert: You can actually make most of it, too.
We’ve always wondered what the best cooks in the city whip up when they’re off the clock. Well, just like any
other occupation, it’s not always fun to take work home with you, but sometimes you just can’t help it. Here’s
a look at what 19 top Dallas chefs cook on their days off.
Daniele Puleo: Chef at CiboDivino Marketplace
What he makes: Parchment baked fish. Here’s how to do it: Lay your fish on top of parchment paper and top
it with onion, tomato, olives, thyme, salt and pepper. Wrap the paper around the fish and fold the sides so
that the juices stay put. Bake at 350°F for about 20 minutes and then serve. It goes great with a glass of Pinot
Grigio.
http://www.purewow.com/food/what-dallas-chefs-make-for-dinner