Christopher Ranch

Missy Robbins, executive chef at A Voce – a New York City restaurant dedicated to original, yet innovative, Italian cuisine – values fresh garlic in her Italian cooking.

Therefore, to ensure Robbins used the most flavorful, fresh garlic when preparing her Garlic-Infused Tubetti and Grilled Calamari for Behind the Burner’s latest chef video, Missy opted for California heirloom garlic from Christopher Ranch.

Robbins’ cuisine “focuses on simplicity, highlighting flavorful ingredients and referencing traditions from diverse regions throughout Italy (according to her profile on Behind the Burner),” and Northern Italian is Robbins’ forte, having trained in several kitchens in Northern Italy’s Tuscany region.

Robbins’ Italian skills were further honed at Chicago’s Spiaggia, where Robbins worked as executive chef prior to A Voce.

Check out the latest video for a “Behind-the-Burner” peak at how Chef Robbins prepared this delectable, summertime dish, as well as tips on how to enhance the flavor using California heirloom garlic.

Remember – All garlic is Not Created equal!

Behind the Burner is a site boasting culinary insight and expert advice – via video, recipes, Q&As, etc. – from such widely-regarded chefs as Wolfgang Puck, Dan Barber, Todd English and many more.