Foodie Friday: Benvenuto
MILFORD, Del. – Benvenuto in Milford is a place to indulge, and it’s quite the swanky spot. However, Executive Chef “Zeus” Jesus Gordiany wants guests to take their time diving into all the flavors he has to offer.
“Oooh, you guys are going to be eating good today!” Chef Zeus said with a smile as he fired up the grill.
Bring on the Bucatini
This tour of flavors starts with shrimp and sweet Italian sausage bucatini. The sausage gets a sizzling start in the pan with some garlic, along with beautiful sundried tomatoes.
“Just these tomatoes, alone, pack so much flavor,” Chef Zues said as he got ready to add in the bucatini.
Once the noodles are in, Chef Zeus adds his special spice blend, and garlic stock. Add some heavy cream, a handful of Parmesan Reggiano, and spinach. All the while, shrimp have been sizzling away on the grill. They get perched atop Mount Bucatini, and the whole affair gets a drizzle of extra virgin olive oil, and a sprinkling of roasted pine nuts.
“The shrimp is really tender, and I also love the seasoning on it. It kind of has a blackened character to it,” said Foodie Friday Host Hannah Cechini. “The Italian sausage just matches up perfectly with everything else that’s going on in this dish, and I think that is what marries it all together here.”
Packed Full of Flavor
Another dish packed full of flavor is the balsamic roasted brussels sprouts, carrots, and onions. They’re dropped directly into the fryer, before getting fired up in a sauté pan with brandy. Next comes local honey and Applewood bacon. Goat cheese to finish, plus pine nuts.
“The vegetables have kind of developed that roasty caramelization, which is really helped along by the honey,” Hannah said. “The cheese just kind of adds a nice little counterbalance of saltiness. The pine nuts are a really nice, subtle, crunchy element, as well, and kind of bring it back to that earthiness that it begins with.”
Want to be Wowed?
If you really want to be wowed, check out Chef Zeus’ 20-ounce ribeye steak. It starts with a simple, but generous rub of salt and pepper, then makes a stop on the grill. While the steak finishes up in the oven, Chef cooks up its smother: balsamic glazed mushrooms and onions.
“Some really nice sweet and earthy notes from the mushrooms and onions, and even maybe the leeks. The leeks are almost more of a texture,” remarked Foodie Photog Mike. “It’s like umami, mixed with a little bit zingy.”
The steak has been lovingly coaxed to a beautiful medium rare.
“It’s developed this really nice bark on the outside from getting a sear on the grill before it was put into the oven,” Hannah said. “Putting it into the oven and just letting all the marbling in there render out and cook down into the rest of the meat leaves you with this steak that is like butter, itself.”
Benvenuto
Benvenuto is located at 249 North East Front St, Milford, Del. You can call them at 302-265-2652. If you go to check it out, tell the team that you saw them on Foodie Friday.
