John Carafoli

We decided to do a twist on our Easter dinner! Salsa and guacamole, fried corn chips with margaritas by the fire place. Then I make baked stuffed lobster Mexican style!  With a stuffing of a few fresh chopped scollops, teaspoon tomato  salsa, splash of  tequila, crushed Fritos (Corn chips), a few ritz cracker and lots of butter!



Sunday Lunch Italian Style. Chef Alberto prepared the Bolito Misto. Delicious!

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The trip is almost full! Did not expect it to happen that fast. Taking a wait list for another trip.
What better time to be in Italy than October forging for fresh truffles, visiting the the local markets, buying wonderful  produces and cooking with them at the villa. You will also be working with me to look at food through the camera in a new way.





Cape Cods culinary landscape is evolving. Yes. there are still the delicious fried dams. fresh broiled or grilled fish. and Lobster.rolls
that have always been favorites. but many of today’s chefs are reinventing these traditional foods with a twist. Today’s
Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a
new perspective on this culinary scene. With recipes lor the home cook from the Cape’s celebrated eateries and purveyors
alongside beautiful full-color photos. Cape Cod Chefs Table is the ultimate gift and keepsake cookbook.

This is my Roasted layered Halibut with sliced potatoes and onions on the bottom, fennel, garden tomatoes, sliced lemons splashed with a little white wine.