Marc Forgione

Click here to read the full article. Marc Forgione has mastered the art of grilling steak—and is sharing a few pointers for getting it just right. The chef-owner of his eponymous Tribeca restaurant, which has received numerous accolades, began honing his culinary skills when he was just 16 years old. The youngest winner ever of Food Network’s The Next Iron Chef (he was 31 at the time), Forgione has become a successful restaurateur (also chef-owner of Peasant and co-owner-partner of Khe-Yo, both in New York City) and is the author of Marc Forgione: Recipes and Stories from the Acclaimed Chef...

Chef Marc Forgione, who recently took over the iconic wood-fired kitchen at Peasant in NoLiTa, is announcing a new collaboration series with well-known chefs. Beginning March 8th, Forgione will host a guest chef each month to cook with him in the open kitchen at Peasant, creating exclusive new dishes using the restaurant’s expansive wood-fired hearth. Each guest chef will collaborate with Marc to put together a prix fixe menu for the evening available in the dining room. Additionally, the recently opened Peasant Wine Bar will be available for a la carte specials featuring items from the guest chefs with no reservations needed.

Chef and restaurateur Marc Forgione opened Peasant Wine Bar in New York’s Nolita neighborhood on Jan. 25. Occupying the wine cellar of Forgione’s Peasant restaurant, the new concept combines the chef’s spin on Italian cuisine with a similarly focused wine list. Forgione is also the restaurateur behind Wine Spectator Best of Award of Excellence winner Restaurant Marc Forgione.

Like everyone else during the early lockdown periods last spring, Chef Marc Forgione began experimenting with sourdough starter. He had taken over the Italian restaurant Peasant in Manhattan’s Nolita neighborhood from Frank DeCarlo in February 2020, so he’d only had a short time in the kitchen before they had to shut down mid-March. He’d already begun to tweak the menu, but hadn’t gotten around to fine-tuning the pizzas yet. Finding himself at home, he decided to create his own starter from scratch, and to play around with whole grains. Eventually, he created and perfected a new whole grain sourdough pizza crust recipe, which he began serving at Peasant this summer, soon after the restaurant reopened.

This is not a political letter. I just wanted to share some thoughts on Laconia. In just the last two months, I have gained quite a bit of knowledge regarding this city. Having lived here for over 40 years, this is quite the statement. There’s a big difference between being a “regular citizen” and being a community member.

Chef Marc Forgione is the chef and owner of two Manhattan restaurants: the eponymous Marc Forgione in Tribeca, and Peasant in Nolita, and he is co-owner and partner of Khe-Yo, a Laotian restaurant in Manhattan. During lockdown, he experimented with creating a sourdough starter and began using it in pizza dough. When Peasant reopened in the summer, the starter became the basis for his sourdough pizza recipe at the restaurant. While he uses a secret mix of ancient grains like rice and soy flour in his personal recipe, he suggests bread flour as a substitute in this version. And unlike a lot of pizza dough recipes, Chef Forgione adds olive oil to his. Feel free to add whatever toppings suit you, from meatballs or sausage to whatever vegetables are in season.

My name is Marc Forgione. I am running for City Council Ward 4 and would like to introduce myself to my neighbors and fellow citizens of Laconia who may not know me. A graduate of Laconia High School class of 1985 and a Navy veteran, I had a 30-year career in the printing industry and am now involved in the electronics industry. I lived in California for about 10 years, but came back to NH to start a family and am now a father of three. I have been married to my lovely wife Denise for six years. I have lived most of my life in Laconia and am a NH native.

If there's one thing Marc Forgione knows, it's how to make a good meal. The chef, who began his cooking career at the mere age of 16 (per The Connect Group), has appeared on Food Network's "Iron Chef." He became the youngest winner in the show's history with his season 3 triumph. And while he saw plenty of success prior to participation on "Iron Chef" and "Iron Chef America," since then, he's seen even more.

Chef Marc Forgione managed to impress many by demonstrating his exemplary culinary talent on the third season of "The Next Iron Chef." According to his official website, the chef has been honing his culinary skills since he was 16 years old. He was lucky to get insider access to the restaurant industry through his dad's eatery, An American Place. Forgione also worked with many experienced chefs early in his career such as Kazuto Matsusaka, Patricia Yeo, Laurent Tourondel, and more.

Chef Marc Forgione is the chef and owner of two Manhattan restaurants: the eponymous Marc Forgione in Tribeca, and Peasant in Nolita, and he is co-owner and partner of Khe-Yo, a Laotian restaurant in Manhattan. During lockdown, he experimented with creating a sourdough starter and began using it in pizza dough. When Peasant reopened in the summer, the starter became the basis for his sourdough pizza recipe at the restaurant. While he uses a secret mix of ancient grains like rice and soy flour in his personal recipe, he suggests bread flour as a substitute in this version. And unlike a lot of pizza dough recipes, Chef Forgione adds olive oil to his. Feel free to add whatever toppings suit you, from meatballs or sausage to whatever vegetables are in season.

Like everyone else during the early lockdown periods last spring, Chef Marc Forgione began experimenting with sourdough starter. He had taken over the Italian restaurant Peasant in Manhattan’s Nolita neighborhood from Frank DeCarlo in February 2020, so he’d only had a short time in the kitchen before they had to shut down mid-March. He’d already begun to tweak the menu, but hadn’t gotten around to fine-tuning the pizzas yet. Finding himself at home, he decided to create his own starter from scratch, and to play around with whole grains. Eventually, he created and perfected a new whole grain sourdough pizza crust recipe, which he began serving at Peasant this summer, soon after the restaurant reopened.