The first dish chef Ralph Scamardella ever created was lentils and macaroni. He was 12 years old and in his mother's Brooklyn kitchen.
He's come a very long way since then, and is now chef and partner of Tao Group, a restaurant empire which includes eight properties. Among them are the recently opened Pan Asian Tao Downtown, as well as the original Tao, in Midtown Manhattan, Lavo -- an Italian restaurant with outposts in New York City and Las Vegas. He also oversees Arlington Club, Bodega Negra, and Melvin's Juice Box in New York City.
Scamardella learned to cook from his mother, but went on to study at New York City's Technology Institute for hotel and restaurant management. He built his culinary skills at the Plaza Hotel's French restaurant and went on to work with Daniel Boulud at Polo restaurant. Scamardella also played a large role in creating and launching Carmine's in New York City.After nearly 15 years, Scamardella left the kitchen to consult for properties such as Harrah's Casino, Cessca and Strip House. He joined Tao Group in 2007.
On "CBS This Morning: Saturday," for "THE Dish," Scamardella shared a menu of "Crispy Snapper in the Sand," "Singapore King Crab," "Dim Sum Platter," "Hong Kong Fried Noodle," "Singapore Fried Rice," "Tuna Sashimi With Parmesan," "Sushi Sashimi Platter," "Grasshopper Layer Cake," and "Singapore Sling."
Check out the drink recipe:
Yield: 1 serving
1 part Hendrick's Gin
1/6 part Cointreau
1/2 part Cherry brandy
1/3 part Benedictine dom
1/2 part Lime juice
2 parts Pineapple juice
1 dash Angostura bitters
1. Combine all of the ingredients in a shaker, fill with ice and shake until the shaker is well frosted
2. Strain into a tall glass over ice