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TIM ANDRIOLA
TIMŌ
17624 Collins Ave
Sunny Isles, FL 33160
305-936-1008

Biography »

Interview:
Joy Johnson: Why did you start cooking? What or who inspired you to become a chef?
Tim Andriola: When I was 10 years old I was a dishwasher for my dad at his diner. I’d help out with tasks like toasting bread. When I was 14, I was a dishwasher for a local restaurant owned by a CIA graduate. He took me under his wing, and I moved up from prep, to salads, to the hot side. When I was a junior in high school I didn’t know what I wanted to do, and he suggested I go to school for culinary arts.

JJ: Who are your mentors?
TA: Ron Bucher of Ron’s Beach House, NH. Also Chef Allen in Miami, with whom I worked for 7 years. I started as a busser, and I would come in the mornings and volunteer to work with the chef de cuisine. After 2-3 months of volunteering, they moved me to the kitchen. At 24, I became his chef de cuisine.

JJ: What is your most indispensable kitchen tool? Why?
TA: The food mill- I use it for tomato sauce and gnocchi.

JJ: What cities do you like for culinary travel?
TA: San Francisco. People there are more aware of food and its connection to the land. There are so many ethnic influences. And it’s only 45 minutes from Napa.

JJ: What are your favorite food haunts in Miami?
TA: Yakosan, a local authentic Japanese restaurant off the beaten path.

JJ: What is your favorite spice? Why?
TA: I use peppercorn the most, and I also like cinnamon and garlic.

JJ: What is your favorite question to ask during an interview for a potential new line cook?
TA: Tell me something funny that’s happened to you in the kitchen. You need balance in the kitchen, and this tells me if they can poke fun at themselves and if they have a cool demeanor.

JJ: What advice/tip do you have for culinary students just getting started?
TA: Get an education and seek information. You can learn practical things in the kitchen, but there’s a lot more to learn, like being computer-literate and how to manage people. There’s psychology involved when dealing with people. It’s not just cooking.

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TIM ANDRIOLA
Timō | Sunny Isles, FL

Tim Andriola is a veteran of top restaurants like Chef Allen’s, Charlie Trotter’s, and Chez Panisse. When it came time to open his own restaurant, he looked no further than his own back yard in Sunny Isles. While Timō may be slightly off the beaten path, Andriola’s cooking draws a packed house seven nights a week. The menu reflects his love for the flavors, textures and accents of Italy and the Mediterranean. While Andriola is serious about his cooking, he’s also serious about having a sense of humor in the kitchen.


Marrow Risotto with Braised Short Ribs

Chef Tim Andriola of Timō- Sunny Isles, FL
Adapted by StarChefs

Yield: 2 Servings

Ingredients:

    Short ribs:
  • 2 (8-ounce) boneless short ribs
  • Salt and pepper
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 large white onion, chopped
  • 6 cups red wine
  • 4 plum tomatoes
  • ¼ Tablespoon black peppercorns
  • 2 fresh bay leaves
  • ½ teaspoon thyme
  • 4 cups prepared veal stock
  • Dark poultry stock, as needed to cover
    Marrow butter:
  • 2 quarts milk, warmed to 140Fº
  • 12 center cut veal bones, cut to 2-inch lengths
  • 1 pound butter, softened
  • Salt to taste
    Risotto:
  • 2 ounces clarified butter
  • 2 ounces shallot, minced
  • 1 cup Arborio rice
  • 2-3 cups chicken broth
  • 2-3 Tablespoons grated Parmesan cheese
  • 2-3 Tablespoons marrow butter
  • Salt to taste
Method:
For short ribs:
Preheat oven to 350ºF. Season short ribs with salt and pepper, and sear on medium-high heat until golden brown in a sauté pan. Remove ribs, and in the same pan, brown carrots, celery and onion. Deglaze pan with red wine. Add tomatoes, peppercorns, bay leaves, thyme, and veal stock. Return short ribs to liquid, adding dark poultry stock as needed to cover the meat. Bring liquid to a simmer and then place pan in oven for approximately 1½ hours, or until ribs are very tender to the touch. Remove ribs from liquid, keeping them warm until ready to serve. Strain liquid through a fine mesh sieve, and reduce it to a sauce-like consistency in a saucepan.

For marrow butter:
Soak veal bones for 20 minutes in warm milk (140Fº). Pierce out marrow with long skewer or other thin long object. Place marrow in food processor with butter and a pinch of salt. Puree until smooth. Use plastic wrap to roll marrow butter into 1½-inch diameter logs. Refrigerate.

For risotto:
Melt clarified butter in a medium pot, and lightly sweat shalllots. Add rice to the pot. Pour in a scant cup of chicken broth at a time, stirring constantly until liquid is absorbed before adding more broth. When the last addition of broth is almost absorbed and rice is cooked to al dente, add Parmesan and 2-3 Tablespoons marrow butter. Season to taste with salt and pepper.

To serve:
Divide risotto on two warm plates. Place short ribs on top of each risotto pile. Drizzle sauce over ribs and serve immediately.

Interview Cont'd

JJ: What is your most memorable food memory?
TA: My first time making family meal at the restaurant in Italy, I grabbed a little of everything. I cooked everything properly, but I used so many ingredients compared to their simplistic cooking. They made fun of me and called it pasta Americana. This really shaped my career, learning the value of simplicity.

JJ: What are your favorite cookbooks?
TA: Michael Chiarello's Casual Cooking and Mario Batali’s Babbo Cookbook.

JJ: Where do you see yourself in 5 years? In 10 years?
TA: Continuing on the same path with my partner towards opening more restaurants with different concepts. We are looking for another location now.



   Published: October 2004
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