IN the spirit of preserving festive traditions amid modern times, a chef at a fine-dining establishment has found a way to include some traditions from his and his boss’ homeland while ensuring the culinary creations cater to contemporary palates.
“Italians usually eat more fish and seafood on Christmas Eve and enjoy meatier dishes on Christmas Day, ” said Francesco Fedrighi, the executive chef of Marini’s on 57, one of several restaurants established by The Marini’s Group founder Modesto Marini.
