Thursday, November 18, 2010

Thanksgiving Cooking Class!!!

November 22nd cooking class THIS Monday at 6:00
*  Explore the secrets and treasures of the Thankgiving Table, with Master Chef Ted, Peter Sr. and special Guest Chef Steve Perrone at Bove Restaurant & Bar in Pawleys Island, South Carolina!!!

Tuscan White Bean and Collard Soup w Pancetta and Romano

A Turkey Breast w/ a Sausage, Fennel, Rice Stuffing

Our classic Corn Pudding
Perrone's Caribbean Yam Bake/ treat your turkey to a little fun in the sun
Caramelized Brussels Sprouts bacon brown sugar and toasted pecans
Turnip Gratin Napoleon

Cranberry Port Sauce / tradition doesn't have to come in a can
Fresh Pan Gravy
We are closed Thanksgiving day
New at Bove pick up your Holiday Cheesecakes baked at Bove
Get a 20% bonus Gifrt Certificate for every Holiday certificate over $50

Peter Ryan

Wednesday, November 10, 2010

Growing up Restaurant November Edition

When last we spoke for those of you who seem to enjoy these stories I had just left the Fan Club on the coast of Maine. There will be more stories about this location as I would return and purchase the restaurant about 4-5 years later. It was 1974 and it became apparent that I would not return to Law School the plan when I graduated in 72. Instead my Journey into the world of restaurants would continue.
After that summer in Maine my friend PK and I would pack our cars and follow the snow out west. PK and I had been inseparable from little league through college, we attended the same college and drove home every weekend and taught skiing at Killington. We didn’t go to the same middle school but meet in a little league all-star game, probably about 1963. Turns out our mothers were friends and introduced us that day PK however was the opposing pitcher. Seems to me I hit a base clearing triple off him to win the game, but then again this is my story and my recollection, from that day forward we were we were tight as thieves.

Our journey out west landed us in separate places, me in Aspen Colorado and PK in Sun Valley Idaho. PK still lives out there and has stayed in the ski industry all these years. Well it is hard to even start a dialog about that year and half I spent in Aspen. The town was filled with the rich and famous, arrogant and opulent skullduggery was the town’s mindset and you couldn’t avoid it. I was fortunate to land a job at the newly remodeled Arya Restaurant located in the Aspen Inn at the foot of Ajax Mountain. 
The restaurant was the epitome of opulence seven private dining rooms each one lavishly decorated in the motif of the country depicted. Spain, France, England and the American room; where Clint Eastwood always insisted on sitting. The real money was spent on the Persian Room, imported mosaic tile fountains, and pillows from Persia and a cuisine all its own. The owners were Persian and it seems that one of the partners was an architect on the Superdome in New Orleans and that’s where the money came from at least that’s what we were told.
I was hired as a waiter there a coveted position at the time I was hired because I did a bold thing. When it was announced that the restaurant was hiring and taking applications on a certain day I showed up. No exaggeration there were 100 plus people standing in line going half way across the parking lot. Each person filled out an application and was standing in line like cattle waiting for sixty seconds with the single interview person Mahir. I thought to myself this guy won’t remember his own name at the end of this day. So I took my completed application and waltzed up to the front of line and handed to Mahir and simply said maybe you will remember me tomorrow the guy who wouldn’t stand in this line. 
He hired me and before the season ended I was Maitre’ d and breakfast manager 3 mornings a week. The restaurant catered to the who’s who that holidayed in Aspen. There was not a service staff at the restaurant but a service team. Each guest was served by a team of seven. It started with the Maitre’d and Sommelier followed by a separate waitress just for cocktails, a captain for each room, a front waiter and back waiter and bus person. You never wanted for a thing. The best job in the building however was the coat check girl who actually paid the restaurant to lease the space. Everybody had a fur and paid handsomely to have them taken care of like a valet with your new sports car. 
The guest list could be quite intimating the one person everybody ran and hid from was Lucille Ball a bitch on wheels, bless her heart! All Aspen waiters would keep a keen eye out for John Denver the town’s favorite son. John was the biggest tipper I have ever seen including Vinny (Steve Martin) from the movie My Blue Heaven. One thousand dollar tips when he was celebrating were legendary. Then there was Jill. 

Jill St John an Aspen local was at the time dating Rich Head our wine steward. Jill had a beautiful home on Red Mountain and for those of you reading this too  young to remember Jill she was a sultry sex symbol and rose to fame as Sean Connery’s love interest Tiffiany Case in Diamonds are Forever. Jill sat at our bar as a regular usually waiting for Rick, I remember she had one bad habit I helped break her of; eating the red dyed cherries by the handful and in those days it was common knowledge they put formaldehyde in them to preserve them.
Jill through a party up there on Red Mountain one that I will never forget I think I was 24 or so and had not ever seen anything like it. Her house sat at the top of a very steep hill so we were all bussed up the hill in four wheel drive vehicles. On entering the house my eyes were drawn to the massive hot tub in the center of her living room fitted with towels for her guests. At that moment I felt like a farmer from Vermont, lord have mercy I came to Aspen to follow the snow and to find the love of my life and I landed smack dab in the middle of Sodom and Gomorra at least that was my first impression. I adapted.  
Oh yeah, the other reason for going to Aspen other than the skiing and the reason I probably didn’t go with PK to Sun Valley was the woman who stole my heart and would become the mother of my children. I meet her while I was teaching skiing at Killington right after college. She will be the first to tell you that I was with PK and as all the women did back then she was focused on him but said I just wouldn’t shut up, it was in-fact love at first sight for me. I searched her out in Aspen we had not spoken or been in touch in any way since we had dated a year earlier. After some investigative work I found her. She was working as a 3 day off 3 day on maid and cook for Keith Hefner, Hugh’s brother. The guest at the house that week was none other than the widely popular Linda Lovelace…I rest my case.

Peter Ryan

Wednesday, November 3, 2010

Bove Newsletter and Updates

Bove News:
We can't believe October has come and gone already!  Before you know it, we'll be preparing for large family meals and celebrations.    Here at Bove, we say "The more (around the table) the merrier"!  We hope to see you and your family here and will always go out of our way to be sure your special gatherings are memorable.  Talk with Angi next time you're in to discuss what we can do to make your celebrations great.

Don't miss the special cooking class Monday the 8th at Bove.  We're cooking Braciole & Gnoochi:   
Roasted butternut squash, gnoochi with sage, brown butter and a Southern Italian version of Braciole stuffed with proscuitto, golden raisins, toasted pine nuts and pecorino cheese.
We hope you'll join us - check out the schedule of class menus below - we'll let you know about the Thanksgiving class menu soon.  Sign up with Angi next time you're here!

New Tuesdays... 
8 dollar half pound hamburger night...Bove's awesome house ground Angus beef with garlic mayo, all the toppings & our homemade hand-cut fries.

 Bove Chop House Menu
14oz Prime Kansas City Strip  $32
12oz Veal Rib Chop  $32
14oz Delmonico Ribeye  $28
Center Cut Filet Mignon  $3 per oz
cut to order 8oz minimum
16 oz Pork Porterhouse  $29
Blackened Domestic Lamb Chops  $30
with Vermont goat cheese and jalapeno jelly
 Add a sauce to dress your steak
Mushroom Madiera
Truffle Butter
Bleu Cheese Butter
House-made Steak Sauce
Your choice of two sides
Arugula bleu cheese and tomato salad
Tomato onion confit
Green beans
Mashed potatoes
Hand-cut fries
Fried tobacco onions
Fingerling potatoes
Sautéed mushrooms

Wanna pimp your steak?
Fresh jumbo lump crab cake  $10
Fresh grilled jumbo shrimp  $10
Georges Bank jumbo scallops  $10
Fresh Jumbo lump crab  $10
Lobster Tail  $15

We've also added these new items to our regular menu:
with tuscan sausage, spinach
three cheese fresh filling herbs

w/artichoke dip
baked in casserole with fresh crostini


Salumi, Giardiniera, cheeses

Southern slaw, sauce gribiche


Homemade small meatballs, mushrooms,
peas, pesto, garganelle

Shrimp, anchovies, capers, black olives

Tomato spinach broth, walnuts, pecorinio romano

Grit cake, leeks, broccolini Cajun crawfish cream sauce

Sweet potato puree, wilted arugula, toasted pine nuts,
Proscuitto chips, mascarpone croquette


Thursday, October 21, 2010


The story begins somewhere around 1962 I was about 12 years old and My Uncle Peter was home from the Virgin Islands.  We were feasting in the formal dining room a place where no-body ever was allowed in unless it was a very special occasion. The dining room overlooked the living room where we kids were allowed on Christmas morning only. Heck every piece of furniture was covered in plastic I have no idea where they got that stuff I think they made it just for Italians. The furniture lasted a life time thought!

My Uncle Peter was the closest thing I had to a father and was a larger than life figure to all of us, my mother, my Aunt Teresa (the countess of Grove Street) and my sister. My Uncle was the last appointed Governor of the Virgin Islands (Nixon appointed) and the US Comptroller for the previous 16 years (Eisenhower appointed). He was also the first all American football player from Holy Cross and went on to play for the Newark Bears a team that would eventually become the NY GIANTS. He played offensive tackle, he was a substantial man. My Uncle was firm, a man of faith, loving and mater fact about life and we all adored him and followed his direction. 
As we sat at the dinner table my uncle began with a prayer at which time he included his mother and father… my grandparents who traveled to America from Naples Italy and who had passed away before I was born. As he finished I looked at my Uncle and there were tears running down his face. I couldn’t believe it I had never seen him cry nor could I comprehend how mentioning his parents some bloody 15 or so years after their passing could bring him to tears…I mean they had been gone so long surely the sorrow of their passing would have healed.
That day stayed with me forever; at that moment my Uncle would teach me about the true meaning of family, love, compassion and of respect and loss. However, it took some time to sink in. That lesson only manifested itself when I too became overwhelmed by the emotions of such a loss and by a heart that longs for something that it will never have again.
Well what does this have to do with food and for heaven sake Wolfgang Puck. OK we have to enter our time machine and fast forward to 1982 I was a young chef making a little bit of a name for myself and it was at the peak of the American Culinary revolution being architected by the likes of Wolfgang Puck, Alice Waters and Jeremiah Tower all in California. Believe it or not Chefs were becoming celebrities and Puck was the ring leader… at his first restaurant La Maison where he crafted himself into a household name the phone number to the restaurant was unlisted.
Shortly after he would open his own restaurant Spago it was the beginning of a dynasty. Getting one’s self a reservation at Spago his new restaurant positioned over a Hertz Rental Car Garage was no easy task, the restaurant bustled with the who and now of Hollywood and the best tables were reserved for the stars. It just so happened my sister-in-law was a soap star and was given two reservations in one week. I would tour California that week from Tijuana to San Francisco eating with all the chefs making names for themselves. As we readied to leave LA and my sister-in law was taking us to the airport I made her go past Spago… it was about 10am I wanted to purchase Wolfgang’s first book. 

As I entered the restaurant the books were piled high on the host station for sale and I stuck my head in the kitchen, all Spanish speaking staff…they looked at me as if I had two heads. I was getting nowhere and needed to go(a plane to catch and all)  and took a book with me knowing it would give me a chance to write a note and send a check for the book to Wolf at the same time. Which I did, I used the book to great advantage in my hometown of Rutland Vermont and my Mother knew of my passion for his cooking. I would have a chance to meet him some 10 years later at his restaurant in Chicago. It was May and we where there for the National Restaurant Association Annual Show we had a 5pm reservation the only time we could get a reservation…  they were getting ready for the evening.

There he was just standing in front of his open kitchen…there only because every restaurateur in the country and from around the world was there that week and he looked tattered and worn out. So much so I almost didn’t speak to him but my tale of our visit to Spago back in the day was burning inside me and I asked if he would like to hear it. He sat with us at the table, of course I was hoping he would say oh sure I remember that letter I mean how many of those could he have had! He was engaging and charming but I was sure he didn’t know what the devil I was talking about he probably never saw the letter.
Now where has all of this lead us? My mother would pass away in the summer of 92 some 18 months after I moved to South Carolina but not before she had purchased Wolfgangs new book for me, Adventures in The Kitchen. My sister Judy one of the true loves and blessings of my life was in possession of the book and decided to inscribe it to me letting me know mom had purchased it for me before she passed and signed it love mom and put it under the tree Christmas morning. It crushed me that Christmas morning I was not able to remain with the kids opening their presents I know my sister felt terrible and probably seconded guessed her decision as it related to the timing.
In preparing for my next cooking class at Bove I removed the book from a place where it has been since Christmas 1992 with the inscription unread again until this morning. The emotion poured out as if it were that morning all over again 18 years earlier. My Uncle’s face indelibly fixed in my mind and that lesson from the dinner table in 1962 still captivates my heart and soul. Cherish every moment of time you have with family even if at times it seems challenging, just open a bottle of wine,  break some bread together and as my mother always said “eat this you will feel better”.

Peter Ryan

Dining in Pawleys Island * Bove Restaurant & Bar Style

Thursday, October 14, 2010

Growing Up Restaurant

Growing up Restaurant
I did many things growing up like most of you. I worked the local railroad summers in college, I taught skiing for 4 years in Vermont, I worked in my Aunt’s 7UP bottling plant in high school, I built houses as a carpenters help during school. However for some reason there was no escaping the fact that I came home every night to a restaurant in the living room of our home. It was opened when I was in my single digit years and I was still the chef there at 40.

There have been so many memorable nights in restaurants around the United States over the years. Here are some fond memories; the years may not be right on but I won’t spend my time worrying about the correct dates they will be close.

The very early seventies Art Carney retired and sober and playing the piano on occasion in our restaurant (just for friends) a restaurant I would eventually purchase in 1979 but I was just out of college at the time and working as a waiter. One night he told us they wanted him to do a movie with a cat as his leading lady; he said at his age it seemed reasonable. Harry and Tonto hit the screen, he won the Oscar and we never saw him again.

The restaurant was owned by Actress Julia Meade and her husband Worshum Rudd a man with an eye for detail. He taught me the importance of lighting and music he would become the GM at Studio 54 in Manhattan in it’s hey day. His wife Julia however was the blossom of my eye, I was just a kid but a crush I had LOOK OUT Mrs Robinson. Julia was Ed Sullivan’s niece and the Kodak girl that came out after every show to sell us film. She was an actress and had far reaching contacts. We filmed a good morning America from the deck of our restaurant overlooking Perkins Cove in Ogunquit ME. Ogunquit had one of the premier summer stock theatre’s in the country The Ogunquit Playhouse, I would assume it is still there.

The restaurant was the Fan Club and operated in those days only 10 weeks from the middle of June to the end of August. Every Monday night the Playhouse would start another play and the cast of the show were always our guests after the opening night. It was tradition! The restaurant would be packed with theatre goers awaiting the cast and on the cast’s arrival a standing ovation from the entire room would erupt. Worshum Rudd had the show tunes blasting on his green jukebox and he was sitting at his customary table like the King of France. The play house always featured big name stars that just loved the theatre circuit or were just out of the big dollars on screen. Patty Duke and John Astin stick out as one of the most fun, David Mc Cullum the Man from Uncle. Ethel Murman. 

Now get this we had a waiter by the name of Bill Holt, he was handsome as hell, and had done a fair amount of Off Broadway. At dessert time Bill would let his busboy handle dessert and he would break out his guitar and sing to his tables, it would bring the place to its feet and on one special night Ethel Merman to tears.

There is a connection to Pawley’s Island that goes back to those early 70’s in Maine. The chef at the Fan Club was none other than my old friend and part of the culinary team today at Bove 35 years later Julia had brought him straight from t he 21 Club in NY …Austrian Master Chef Detlev Martitsch Kreiner that is where we met and boy is that another story.

Be well y’all and have a great week!

Peter Sr.