Philomena "Fannie" Yadouga was born in 1915 to a family of Italian immigrants based near Scranton, PA. A truly stellar home cook, Fannie was known for her Sunday gravy, her homemade wine (aged in old whiskey barrels, of course,) and the plethora of pizzelles she'd have waiting for her granddaughters on any given day. Fannie's feasts are legendary, with tales of formidable Christmas Eve dinners still spoken of regularly today. The family recipes she passed along remain some of the Yadouga Family's most treasured and delicious secrets.
About the Chef
The scent of garlic and red sauce as it simmered on Grandma Fannie’s stove is one of Courtney Yadouga’s earliest memories. Holidays were always spent in the kitchen trading stories, histories, and recipes with extended family members: learning traditions of generations past while peeling apples and potatoes before she was tall enough to command the stove. This early love of food and its connection to good times with family is still a driving force behind her passion for the kitchen today. Courtney was classically trained at The French Culinary Institute and is committed to using local, organic, and sustainable ingredients whenever possible. Serving New York City and the surrounding areas, she specializes in modern interpretations of traditional French and Italian cuisines, as well as customizable cookies and other pastries. Courtney is ServSafe certified and a member of the International Association of Culinary Professionals.