Rick Tramonto is a multi-award winning chef based in Chicago- but that doesn’t stop him from being one of the kindest most gentle-natured chefs I’ve had the privilege to meet. Who says all head chef’s have to be mean? With all those awards in the bank I was pretty sure he’d come up with a winning tip for my readers and he did not disappoint.
So, you’re entertaining guests for brunch and you really want to pull something out of the oven with the wow factor and it’s not going to be that loaf of bread that hasn’t risen an inch all morning. Add a pinch of baking powder to your beaten eggs when making a frittata and you will be rewarded with an impressive puffy rise- not quite as dramatic as a soufflé but it does make eggs in a pan look a wee bit grand.
Osteria di Tramonto
The Westin Chicago North Shore hotel
601 N. Milwaukee Avenue
Wheeling, IL, 60090
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Now I want to try it in my souffles . . .
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