Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: https://read.uberflip.com/i/1067657
NORTHSHOREMAG.COM 42 JANUARY + FEBRUARY 2019 with street parking, with all kinds of pedestrian [lanes] and pocket parks. ere's a lake in the middle of it. ere's a big entertainment complex…an outdoor stage [where] you can do everything from a country music festival to a jazz and wine festival to a Christmas tree lighting to putting an ice rink out there in the wintertime. It's designed around bringing the community together, and that's what's really been so exciting for me about it. NSM: What lessons have you learned as an entrepreneur? JF: I think the hardest lesson of all is that no matter what you're doing, no matter what you've done, any new venture requires all the ingredients. You have to take the time, you have to have the right people, you have to have an innovative idea and product. Time is the most important ingredient. It took me 20 years to grow Joseph's Gourmet Pasta and Sauces, and it's going to take me 20 years to grow Tuscan Brands. You can't put those things together quickly. Building a great business is a lot like making a great sauce. If you try to rush the sauce and you turn the heat up really high, you actually end up burning the sauce and it doesn't taste very good at all. But if you turn that heat nice and low…you let it simmer for five or six hours, then guess what? You have a beautiful, sweet, perfect sauce. I call it the three P's: patience, perseverance, and passion. NSM: What's your favorite childhood cooking memory? JF: Anytime I got to cook with my grandmother. at's where I first became passionate about scratch Italian food. Sunday dinner was such an incredible thing…at dinner started at 7 a.m. She would start to make sauce, make meatballs. ey made the bread and they made the pasta. It was literally 8 hours of cooking for three hours of eating, and you would do it all over again the following Sunday. We pay homage to my grandmother at Tuscan Kitchen in our Sunday Pranzo with Nonna Carmela's Sunday Sauce. NSM: What would you serve a VIP like Meghan Markle for dinner? JF: I would start with a beautiful salumi e formaggi antipasti, which features our truffle salami, homemade smoked pancetta, a little bit of 24-month Parmigiano reggiano… and some homemade burrata, with our homemade ciabatta and focaccia bread, made in our stone hearth ovens. I would do a mid course with a pasta tasting…three things in small tastes: a little wild boar ragu with truffled gnocchi and shaved pecorino tartufo; garganelli alla Bolognese with shaved 24-month Parmigiano Reggiano; and tagliatelle al tartofo with shaved truffles. / F A C E S + P L A C E S / e entrée is osso bucco, a beautiful veal shank that's braised over six hours, with a little wine and pan juices, over a saffron risotto. en I would do a dessert sampler with a little gelato sampling, our tiramisu, and the torta calda al cioccolato, our version of a beautiful warm chocolate cake, with a little gelato in the middle of it. And if you can make it through that, you get a prize! CONTACT tuscanbrands.com Joe Faro's Tuscan Kitchen offers everything from pastas to mouth- watering steaks.