|Chef Ed Cotton.|
We have a winner of our Gallo di Nero contest, in which we asked Cafe Society readers to answer this question: How many wood-fired ribeyes did Gallo di Nero serve during the month of February? Congratulations to zimmerlw, who came the closest with his answer of 43; the correct answer is 45. Zimmerlw, we'll send you an e-mail with info about how to claim your prize. Seats to the multi-course dinner, which features New York chef Ed Cotton, are still available for $60 per person.
Original post: Ed Cotton, a contestant on season seven of Top Chef, the former chef de cuisine at BLT Market, a disciple of Daniel Boulud and the current exec chef of Sotto 13 in New York City, is touching down in the Mile High City on Saturday to cook up a storm at Gallo di Nero, the kitchen of which is quarterbacked by chef Darren Pusateri, who cooked with Cotton at DB Bistro Moderne -- and remembers the experience vividly. "Working for Ed was, in a word, intense," says Pusateri. "It was my first real exposure to service at that level, and he was the first hardcore, crazy chef I've ever worked for, but he taught me a lot: food always comes first; failure isn't an option; and no matter how crazy it gets, you get it done." Want to see the duo in action? We've got two seats to give away to Saturday's dinner, which starts at 5 p.m. and includes five courses (the menu is on the next page) and optional wine pairings.
See also: Darren Pusateri, chef of Gallo Di Nero, on conch pistol and his obsession with Extreme Cougar WivesMore »