Pass It On
WREG Channel 3
Richard Ransom
December 11, 2011
Chef Jonathan Steenerson, along with Ciao Bella owners David and Judd Tashie, surprised wife of fallen Officer Timothy Warren with a donation toward the childrens' college fund. Click here to view the video.
Monday, February 27, 2012
Ciao Bella on Live at 9
December 11, 2011
Chef Jonathan Steenerson was on Live at 9, cooking up some vegan fare. Check it out here.
Chef Jonathan Steenerson was on Live at 9, cooking up some vegan fare. Check it out here.
Meet The Chef: FoodieMemphis
Meet the Chef: Jonathan Steenerson . Ciao Bella
FoodieMemphis
By Christopher McRae
February 24, 2012
I wanted to introduce you to the chef for our next gathering, Chef Jonathan Steenerson. When one thinks of Italian Cuizine, "healthy" isn't always the first adjective used to describe it. Well that is about to change my friends. Chef Steenerson was recently featured in an article about how, and why he decided to make a "healthy" change to the menu at Ciao Bella. Their new menu will feature a few vegetarian, gluten free, and even vegan friendly dishes. We are going to get to try a few of the healthy changes at our gathering next Tuesday. I for one can't wait.
In our series "Meet the Chef," I ask the hard hitting questions that others are afraid to ask...probably for fear of appearing foolish. With that being said, here is my interview with Eagle Scout Jonathan Steenerson...
What is your cooking or educational background?
It was hard knocks since I was 14. My dad and grandfather owned restaurants and my great grandfather was a butcher. I got it by osmosis.
What/who are your culinary or gastronomical influences?
James Gentry and Erling Jensen were great local influences.
Are you from Memphis or the area?
Yes. I went to high school at Houston. I was gone 7 years and now I've been back home for 2 years.
Fact or fiction: I heard your menu is going to take a more healthy turn, with even a few vegan items.
We are looking into putting some vegan items on the spring menu. For now, we are trying to accommodate life choices by request, including whole wheat, vegetarian, vegan and gluton free.
Tell us the story of how you decided to join CB.
I was CB original chef from 10 years ago. When I moved back to Memphis recently, I ran into Judd Tashie and he later approached me to come back. The Tashie's are a good family and they provide good food. I wanted to be a part of that again.. It's rare that you work for a family who truly care and appreciates their employees.
What is the best thing about running your own restaurant/kitchen?
Feeding people. Is there anything more noble?
What is your favorite thing to eat on the menu?
Cheese pizza, but I add peppercinnis.
What is your favorite thing to make on the menu?
Kobe Beef Gnocchi. That's fun.
What special events do you have throughout the week? On the menu?
Sunday thru Thursday happy hour 1/2 price drink and food menu in the bar 4-7PM; Monday night 1/2 price pizza dine in 5-7PM.
Tell us something that most people wouldn't know about you…non-restaurant related?
I'm an Eagle Scout.
Anything else you want to say about your business that I haven't asked?
Support the little guy…we are the backbone
Ciao Bella
565 Erin Drive (located behind Huey's on Poplar)
901.205.2500
Hours of operation:
Sunday through Thursday
5 P.M. to 9:30 P.M.
Friday and Saturday
5 P.M. to 10:30 P.M.
FoodieMemphis
By Christopher McRae
February 24, 2012
I wanted to introduce you to the chef for our next gathering, Chef Jonathan Steenerson. When one thinks of Italian Cuizine, "healthy" isn't always the first adjective used to describe it. Well that is about to change my friends. Chef Steenerson was recently featured in an article about how, and why he decided to make a "healthy" change to the menu at Ciao Bella. Their new menu will feature a few vegetarian, gluten free, and even vegan friendly dishes. We are going to get to try a few of the healthy changes at our gathering next Tuesday. I for one can't wait.
In our series "Meet the Chef," I ask the hard hitting questions that others are afraid to ask...probably for fear of appearing foolish. With that being said, here is my interview with Eagle Scout Jonathan Steenerson...
What is your cooking or educational background?
It was hard knocks since I was 14. My dad and grandfather owned restaurants and my great grandfather was a butcher. I got it by osmosis.
What/who are your culinary or gastronomical influences?
James Gentry and Erling Jensen were great local influences.
Are you from Memphis or the area?
Yes. I went to high school at Houston. I was gone 7 years and now I've been back home for 2 years.
Fact or fiction: I heard your menu is going to take a more healthy turn, with even a few vegan items.
We are looking into putting some vegan items on the spring menu. For now, we are trying to accommodate life choices by request, including whole wheat, vegetarian, vegan and gluton free.
Tell us the story of how you decided to join CB.
I was CB original chef from 10 years ago. When I moved back to Memphis recently, I ran into Judd Tashie and he later approached me to come back. The Tashie's are a good family and they provide good food. I wanted to be a part of that again.. It's rare that you work for a family who truly care and appreciates their employees.
What is the best thing about running your own restaurant/kitchen?
Feeding people. Is there anything more noble?
What is your favorite thing to eat on the menu?
Cheese pizza, but I add peppercinnis.
What is your favorite thing to make on the menu?
Kobe Beef Gnocchi. That's fun.
What special events do you have throughout the week? On the menu?
Sunday thru Thursday happy hour 1/2 price drink and food menu in the bar 4-7PM; Monday night 1/2 price pizza dine in 5-7PM.
Tell us something that most people wouldn't know about you…non-restaurant related?
I'm an Eagle Scout.
Anything else you want to say about your business that I haven't asked?
Support the little guy…we are the backbone
Ciao Bella
565 Erin Drive (located behind Huey's on Poplar)
901.205.2500
Hours of operation:
Sunday through Thursday
5 P.M. to 9:30 P.M.
Friday and Saturday
5 P.M. to 10:30 P.M.
Diabetest Brings Caution, Awareness for Ciao Bella Chef
Memphis Daily News
By Aisling Maki
February 15, 2012
Whether it’s cannelloni, pizza or a decadent chocolate cake, Jonathan Steenerson, executive chef at Ciao Bella Italian Grill, is accustomed to whipping up meals that make customers’ mouths water.
But he’s changing up the menu a bit, finding healthier ways to create classic Italian dishes for diners with dietary restrictions. Ciao Bella now offers diabetic-friendly, heart-friendly, gluten-free and vegan fare.
“There’s no reason that we can’t offer something for everybody to enjoy,” Steenerson said.
In June, Steenerson spent more than three weeks in the hospital suffering from symptoms that later revealed he was pre-diabetic.
“It was the second time I’d been hospitalized for a mysterious disease,” he said. “It started with abdominal cramps and basically just not feeling good whatsoever.”
After being released from the hospital, Steenerson began to re-evaluate his dietary habits, cutting out alcohol, carbohydrates and sugars – not something easily achieved in an Italian restaurant.
“People in our business love to eat, we love to drink, and we love to have a good time,” he said. “And we do most of those things when we get off work at midnight. My regimen isn’t exactly like everyone else’s.”
“There’s no reason that we can’t offer something
for everybody to enjoy.”
–Jonathan Steenerson
Executive chef, Ciao Bella Italian Grill
Steenerson at one time worked at P.F. Chang’s China Bistro, which he said was one of the first large, chain restaurants to offer healthier versions of some of its popular dishes.
He began experimenting with low-carb, low-fat and meatless versions of some Ciao Bella favorites and comfort foods, much to customers’ delight.
“I think it’s a breath of fresh air when customers can come to a decent restaurant and have a good meal with their significant other and enjoy that without having to compromise,” Steenerson said.
He recently prepared gluten-free pizza for a woman with Celiac disease – also known as gluten intolerance – who said it was the first time she’s enjoyed gourmet pizza in nearly a decade.
Steenerson, who’s currently working on Ciao Bella’s spring menu, is also sourcing fresher, local meats and produce.
“My goal by this time next year is to have 75 percent of my produce coming from within 150 miles, and right now, given the week, it’s about 30 to 45 percent local and organic,” he said.
And he says he can not only taste, but also feel the difference since he’s altered his diet.
“I look at those labels now; I look at what I’m putting into my body,” he said. “Now that I’ve cut that stuff out, when I do digest it, I can tell what it’s doing to my body. It’s been a learning process.”
Diabetes is a growing public health concern, especially in Shelby County, where the diabetes rate is 11.5 percent.
More than 20.8 million Americans have this complex disease, whose complications can include heart disease, eye disorders, kidney disease, nerve damage and lower-leg amputation.
Diabetes requires a lifetime of treatment, and daily self-management includes making healthy food choices, staying physically active, monitoring blood sugar and taking prescription medications.
Charlotte Cavin, manager of the Diabetes Education Center at Baptist Rehabilitation-Germantown, helps Type II pre-diabetics like Steenerson change their lifestyles to incorporate increased exercise and changes in eating habits.
About 80 percent of people diagnosed with diabetes are overweight, and Cavin said she focuses not only on glucose levels, but on reducing cholesterol levels and blood pressure.
She has worked with other restaurant owners whose own health challenges have prompted them to offer healthier alternatives for their customers.
Cavin says that, when dining out, people with diabetes and pre-diabetes should choose food with more fiber, which slows sugar from entering the bloodstream as quickly.
She also said diners should become accustomed to measuring their own food at home so they’re able to estimate appropriate serving sizes when dining out.
“There are so many restaurants where the portions are just too big,” Cavin said. “As soon as your food comes, you can just go ahead and put half of it aside to take home for another time.”
She also recommends people avoid drinking their calories, something people tend to do often in the South.
“That’s one of the biggest things in the South,” Cavin said. “Everyone’s always saying it’s fried chicken and other fried stuff, but it’s more drinking sweet tea than anything else.”
View Article Here...
By Aisling Maki
February 15, 2012
Whether it’s cannelloni, pizza or a decadent chocolate cake, Jonathan Steenerson, executive chef at Ciao Bella Italian Grill, is accustomed to whipping up meals that make customers’ mouths water.
But he’s changing up the menu a bit, finding healthier ways to create classic Italian dishes for diners with dietary restrictions. Ciao Bella now offers diabetic-friendly, heart-friendly, gluten-free and vegan fare.
“There’s no reason that we can’t offer something for everybody to enjoy,” Steenerson said.
In June, Steenerson spent more than three weeks in the hospital suffering from symptoms that later revealed he was pre-diabetic.
“It was the second time I’d been hospitalized for a mysterious disease,” he said. “It started with abdominal cramps and basically just not feeling good whatsoever.”
After being released from the hospital, Steenerson began to re-evaluate his dietary habits, cutting out alcohol, carbohydrates and sugars – not something easily achieved in an Italian restaurant.
“People in our business love to eat, we love to drink, and we love to have a good time,” he said. “And we do most of those things when we get off work at midnight. My regimen isn’t exactly like everyone else’s.”
“There’s no reason that we can’t offer something
for everybody to enjoy.”
–Jonathan Steenerson
Executive chef, Ciao Bella Italian Grill
Steenerson at one time worked at P.F. Chang’s China Bistro, which he said was one of the first large, chain restaurants to offer healthier versions of some of its popular dishes.
He began experimenting with low-carb, low-fat and meatless versions of some Ciao Bella favorites and comfort foods, much to customers’ delight.
“I think it’s a breath of fresh air when customers can come to a decent restaurant and have a good meal with their significant other and enjoy that without having to compromise,” Steenerson said.
He recently prepared gluten-free pizza for a woman with Celiac disease – also known as gluten intolerance – who said it was the first time she’s enjoyed gourmet pizza in nearly a decade.
Steenerson, who’s currently working on Ciao Bella’s spring menu, is also sourcing fresher, local meats and produce.
“My goal by this time next year is to have 75 percent of my produce coming from within 150 miles, and right now, given the week, it’s about 30 to 45 percent local and organic,” he said.
And he says he can not only taste, but also feel the difference since he’s altered his diet.
“I look at those labels now; I look at what I’m putting into my body,” he said. “Now that I’ve cut that stuff out, when I do digest it, I can tell what it’s doing to my body. It’s been a learning process.”
Diabetes is a growing public health concern, especially in Shelby County, where the diabetes rate is 11.5 percent.
More than 20.8 million Americans have this complex disease, whose complications can include heart disease, eye disorders, kidney disease, nerve damage and lower-leg amputation.
Diabetes requires a lifetime of treatment, and daily self-management includes making healthy food choices, staying physically active, monitoring blood sugar and taking prescription medications.
Charlotte Cavin, manager of the Diabetes Education Center at Baptist Rehabilitation-Germantown, helps Type II pre-diabetics like Steenerson change their lifestyles to incorporate increased exercise and changes in eating habits.
About 80 percent of people diagnosed with diabetes are overweight, and Cavin said she focuses not only on glucose levels, but on reducing cholesterol levels and blood pressure.
She has worked with other restaurant owners whose own health challenges have prompted them to offer healthier alternatives for their customers.
Cavin says that, when dining out, people with diabetes and pre-diabetes should choose food with more fiber, which slows sugar from entering the bloodstream as quickly.
She also said diners should become accustomed to measuring their own food at home so they’re able to estimate appropriate serving sizes when dining out.
“There are so many restaurants where the portions are just too big,” Cavin said. “As soon as your food comes, you can just go ahead and put half of it aside to take home for another time.”
She also recommends people avoid drinking their calories, something people tend to do often in the South.
“That’s one of the biggest things in the South,” Cavin said. “Everyone’s always saying it’s fried chicken and other fried stuff, but it’s more drinking sweet tea than anything else.”
View Article Here...
Tuesday, February 14, 2012
Happy Valentine's Day!
Ciao Bella 2012 Valentine’s Day Special Dinner
$100.00 per Couple
1st Course
Champagne toast or Sparkling Juice
2nd Course
Choice of One:
Oven Roasted Beet and Goat Cheese Salad
or
Soup of the Day
3rd Course
Choice of one:
10 oz. Kobe Ribeye with Port Wine and Chocolate Demi Glaze over
Jack Daniels Honey Tennessee Whiskey Roasted Fingerling Sweet Potatoes and Crisp Woodson Ridge Farms Snap Beans
or
Seared hand-picked Diver Scallops
over herbed Risotto, Napa Cabbage and a blood orange vinaigrette
or
Seared Duck Breast
over Roasted Garlic Smashed Leek Potatoes with a Wild Berry Demi Glaze
4th Course
Red Velvet Gelato for two
$100.00 per Couple
1st Course
Champagne toast or Sparkling Juice
2nd Course
Choice of One:
Oven Roasted Beet and Goat Cheese Salad
or
Soup of the Day
3rd Course
Choice of one:
10 oz. Kobe Ribeye with Port Wine and Chocolate Demi Glaze over
Jack Daniels Honey Tennessee Whiskey Roasted Fingerling Sweet Potatoes and Crisp Woodson Ridge Farms Snap Beans
or
Seared hand-picked Diver Scallops
over herbed Risotto, Napa Cabbage and a blood orange vinaigrette
or
Seared Duck Breast
over Roasted Garlic Smashed Leek Potatoes with a Wild Berry Demi Glaze
4th Course
Red Velvet Gelato for two
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