Episode Transcript
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Speaker 1 (00:00):
It's the eightieth anniversary of w E Allies Leora Italian. Yes,
eighty years ago, a show about all things Italian aired
right here on this very station, and who better to
bring it back than Vinnie Benn.
Speaker 2 (00:17):
I'm looking at the the breakfast MANU. It might be
the brunch menu for Heirloom New Haven, little preju and eggs.
I could go for it right now. I might go
straight there from today's show. Or perhaps this one really
gets me. The wooster toast, okay, little whipped rega, some tomatoes,
sunny side up egg on, some focaccia. I remember my
(00:40):
father used to make something you can call it wooster toast,
and it wasn't focaccia, but it was pretty damn close
to that and delicious. We have the chef from Heirloom
on the Project Hotline right now, Seth Mariino, welcome to
the show. I appreciate you taking the time to come on.
Speaker 3 (00:55):
Thank you. Any how are you doing now?
Speaker 2 (00:56):
I've been there once before. It was my daughter's fresh
media in college. Uh she just she has since graduated
from me. She just graduated this past May. How long
have you were you there? Then? The menu has been
through a lot of changes, said heirloom.
Speaker 4 (01:12):
I've been to the chef there for about three coming
on four years.
Speaker 2 (01:16):
Now, so close to it.
Speaker 4 (01:17):
Yeah, we kind of tried to change up the menu seasonally.
We're kind of starting to get a few items they're
going to sit on the menu with more like staple.
We have our long standing items, but I like to
change it up in the seasons, use breast produce.
Speaker 2 (01:30):
You're like Carmi from the Bear are you just getting
Are you getting a ton of those references? Like you
can't leave it alone. That's what they're trying to say
to Carmi this season. They're like, you got six great dishes,
that's all you need. Let him sit on the menu.
But he won't do it. He wants to challenge himself
every night.
Speaker 4 (01:46):
I like to think myself intent with him though, Yeah.
Speaker 2 (01:49):
Yeah, he is pretty intense. It's interest like you got
taglia tel and that that tickled my fancy on the menu.
But but I wouldn't call it an Italian What would
you call the man Americana. I mean, I wouldn't say
it's a predominantly Italian food at all. A lot of bison, yep,
so like so I.
Speaker 3 (02:10):
Would definitely go more kind of Americana. It's kind of
a modern American route. Yeah, you know, we don't settle
into a certain cuisine, but a lot of like what
I do is very much Italian influence.
Speaker 4 (02:22):
I do enjoy a lot of like Japanese flavors. I like, yeah,
just let the ingredients shine.
Speaker 2 (02:27):
Is that about the shishido peppers? Is that what those are?
Those are delicious? Man?
Speaker 4 (02:31):
Oh yeah, those those make a comeback every summer.
Speaker 2 (02:34):
And the roasted oysters were out of this world too.
Is it a farm? Is it a what do they
call it? Farm to fork situation? Uh? As far as
you're using a lot of local.
Speaker 4 (02:47):
That's right, A lot of especially a lot of our proteins.
Speaker 3 (02:50):
We get right here in Connecticut. Our groomty that we
get for our burgers, we get a four mile river farm.
Speaker 4 (02:56):
Right here in Connecticut.
Speaker 3 (02:57):
Our land we get from a farms is right out
of Sandy Hook, and we just a variety of what
we get we all get from right here in Connecticut.
Speaker 2 (03:08):
Yeah, and it is. It's just such a beautiful building too.
But if someone were to go, what would you say?
This is what you got to try? This is a
chef's dish. This is one I recommend the most or
can you not do this? Is that like when people
say I can't pick a favorite child, which I can do.
I can do easily and I've always been able to do.
But that's me.
Speaker 4 (03:28):
I can definitely tell you the ones that get a
lot of traction, all right. I love a lot of
the dishes that I have on the menu, But the
ones that you know people definitely always like is we
do a fresh tomato a carry pasa, which is literally
just tomatoes, garlic, salad, butter and cheese, a little bit
of lemon in there.
Speaker 1 (03:48):
Yeah.
Speaker 4 (03:49):
Carry is like kind of like a big flat Brigatoni.
It's so simple, but it's so good. You can eat
the whole thing in minutes. We just have a new
scallop dish on the menu with a kind of a
free old style suck attache with Andrewy usage corn beans.
Really nice.
Speaker 2 (04:03):
Yeah. Yeah, And this is a new summer You just
launched a new summer menu, right. That's what I had
heard about in the first place, was, oh, you got
to check out the new summer menu at Heirloom.
Speaker 4 (04:16):
That's right when you got there. I think we'd only
been running it for four or five days.
Speaker 2 (04:20):
Yeah, and great staff there too, and just a beautiful building.
You're doing a fantastic job there. You planning on sticking
around or because I know, chef could be a globe
trotten gig.
Speaker 4 (04:31):
It can be. I mean for the time being, I
got my feet planted where I am.
Speaker 2 (04:35):
You're a Meridian guy, right, born and raised in Meriden.
Speaker 4 (04:38):
Yes I am.
Speaker 2 (04:38):
Yeah, Seth Marino again. And like I said, the breakfast,
just spotting that one item that I did reminds me
of you know, my father used to make it. It
was eggs and tomato sauce. They old Italian bread that
he toasted and it was delicious or the little cheese
melted on it. The wooster toast is just a spruced
(04:59):
up version into that. And I could go for it today.
Blistered tomatoes, whipped ragottuh, sunnyside up egg that's the way
you gotta go because you got to get a little
bit of that orange in with the red with the
sauce uh. And on focaccia with a balsamic glaze too,
and some pickled shallots. Divine
It's the eightieth anniversary of w E Allies Leora Italian. Yes,
eighty years ago, a show about all things Italian aired
right here on this very station, and who better to
bring it back than Vinnie Benn.
Speaker 2 (00:17):
I'm looking at the the breakfast MANU. It might be
the brunch menu for Heirloom New Haven, little preju and eggs.
I could go for it right now. I might go
straight there from today's show. Or perhaps this one really
gets me. The wooster toast, okay, little whipped rega, some tomatoes,
sunny side up egg on, some focaccia. I remember my
(00:40):
father used to make something you can call it wooster toast,
and it wasn't focaccia, but it was pretty damn close
to that and delicious. We have the chef from Heirloom
on the Project Hotline right now, Seth Mariino, welcome to
the show. I appreciate you taking the time to come on.
Speaker 3 (00:55):
Thank you. Any how are you doing now?
Speaker 2 (00:56):
I've been there once before. It was my daughter's fresh
media in college. Uh she just she has since graduated
from me. She just graduated this past May. How long
have you were you there? Then? The menu has been
through a lot of changes, said heirloom.
Speaker 4 (01:12):
I've been to the chef there for about three coming
on four years.
Speaker 2 (01:16):
Now, so close to it.
Speaker 4 (01:17):
Yeah, we kind of tried to change up the menu seasonally.
We're kind of starting to get a few items they're
going to sit on the menu with more like staple.
We have our long standing items, but I like to
change it up in the seasons, use breast produce.
Speaker 2 (01:30):
You're like Carmi from the Bear are you just getting
Are you getting a ton of those references? Like you
can't leave it alone. That's what they're trying to say
to Carmi this season. They're like, you got six great dishes,
that's all you need. Let him sit on the menu.
But he won't do it. He wants to challenge himself
every night.
Speaker 4 (01:46):
I like to think myself intent with him though, Yeah.
Speaker 2 (01:49):
Yeah, he is pretty intense. It's interest like you got
taglia tel and that that tickled my fancy on the menu.
But but I wouldn't call it an Italian What would
you call the man Americana. I mean, I wouldn't say
it's a predominantly Italian food at all. A lot of bison, yep,
so like so I.
Speaker 3 (02:10):
Would definitely go more kind of Americana. It's kind of
a modern American route. Yeah, you know, we don't settle
into a certain cuisine, but a lot of like what
I do is very much Italian influence.
Speaker 4 (02:22):
I do enjoy a lot of like Japanese flavors. I like, yeah,
just let the ingredients shine.
Speaker 2 (02:27):
Is that about the shishido peppers? Is that what those are?
Those are delicious? Man?
Speaker 4 (02:31):
Oh yeah, those those make a comeback every summer.
Speaker 2 (02:34):
And the roasted oysters were out of this world too.
Is it a farm? Is it a what do they
call it? Farm to fork situation? Uh? As far as
you're using a lot of local.
Speaker 4 (02:47):
That's right, A lot of especially a lot of our proteins.
Speaker 3 (02:50):
We get right here in Connecticut. Our groomty that we
get for our burgers, we get a four mile river farm.
Speaker 4 (02:56):
Right here in Connecticut.
Speaker 3 (02:57):
Our land we get from a farms is right out
of Sandy Hook, and we just a variety of what
we get we all get from right here in Connecticut.
Speaker 2 (03:08):
Yeah, and it is. It's just such a beautiful building too.
But if someone were to go, what would you say?
This is what you got to try? This is a
chef's dish. This is one I recommend the most or
can you not do this? Is that like when people
say I can't pick a favorite child, which I can do.
I can do easily and I've always been able to do.
But that's me.
Speaker 4 (03:28):
I can definitely tell you the ones that get a
lot of traction, all right. I love a lot of
the dishes that I have on the menu, But the
ones that you know people definitely always like is we
do a fresh tomato a carry pasa, which is literally
just tomatoes, garlic, salad, butter and cheese, a little bit
of lemon in there.
Speaker 1 (03:48):
Yeah.
Speaker 4 (03:49):
Carry is like kind of like a big flat Brigatoni.
It's so simple, but it's so good. You can eat
the whole thing in minutes. We just have a new
scallop dish on the menu with a kind of a
free old style suck attache with Andrewy usage corn beans.
Really nice.
Speaker 2 (04:03):
Yeah. Yeah, And this is a new summer You just
launched a new summer menu, right. That's what I had
heard about in the first place, was, oh, you got
to check out the new summer menu at Heirloom.
Speaker 4 (04:16):
That's right when you got there. I think we'd only
been running it for four or five days.
Speaker 2 (04:20):
Yeah, and great staff there too, and just a beautiful building.
You're doing a fantastic job there. You planning on sticking
around or because I know, chef could be a globe
trotten gig.
Speaker 4 (04:31):
It can be. I mean for the time being, I
got my feet planted where I am.
Speaker 2 (04:35):
You're a Meridian guy, right, born and raised in Meriden.
Speaker 4 (04:38):
Yes I am.
Speaker 2 (04:38):
Yeah, Seth Marino again. And like I said, the breakfast,
just spotting that one item that I did reminds me
of you know, my father used to make it. It
was eggs and tomato sauce. They old Italian bread that
he toasted and it was delicious or the little cheese
melted on it. The wooster toast is just a spruced
(04:59):
up version into that. And I could go for it today.
Blistered tomatoes, whipped ragottuh, sunnyside up egg that's the way
you gotta go because you got to get a little
bit of that orange in with the red with the
sauce uh. And on focaccia with a balsamic glaze too,
and some pickled shallots. Divine
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