First off, OK. OK, I get it. You want sausage to be medallions and not sausage crumble. 100% of you voted that way. And, I agree. Sausage crumble is an idea I had. It was a bad one. It’s behind mynow. The survey monkeys…

As I dined this evening on my beloved Saskatchewan Farmer’s Sausage I got to wondering about sausage on sandwiches and pizza. My first instinct is to grind it, season it, stuff it, roast it, and slice it. Then I take the sausage medallions and…

Presently, the menu is based on roast meat which we brine and season in house, sausage which we make in house, and cheesecake which we make in house. At every turn – my consultants, readers to this blog, friends, etc – ask me, “Why…

Cheesecake. Why cheesecake? At my first meeting with my consultants one of them commented, “It sort of seems like The Flying Banzini is an amalgam of your favorite things?” And, you know, I suppose that’s true. I love cheesecake. I always have. And, I…

I spent the last two days in Woodbridge, ON at PreGel Canada learning to make gelato. This photo is the finish of our fine work. PreGel is an Italian company with a major North American headquarters in the U.S. and two Canadian offices –…

At risk of repeating myself, the current menu if this: Every day we brine and roast pork and beef. The former it will be a porchetta, the latter with be a fairly tradition Sunday roast. We also roast, in very limited quantity, one specialty…

I have continued to think about a lot of things for The Flying Banzini. Truthfully, though, most things seems bogged down as I search for a location. I have put in an Offer to Lease on a location that I am quite excited about….