Overview
Location: New York
Bio:
One of the first, and also the simplest, dishes chef Tim Caspare learned to cook while apprenticing in a Italy was an Umbrian-style pork shank. That was back in 2004, at the beginning of a career that would take him from cooking rustic foods in the rolling hills that surround the Umbrian capital of Perugia, to the kitchen of Eleven Madison Park in NYC, and to the haute California cuisine of Quince and Cotogna in San Francisco. Now, he helms the kitchen of avant garde pizzeria Pasquale Jones in NYC. That’s a long way to carry a shank.
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