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Audrey Gentile

@audrey_gentile

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Movement | Mindfulness | Mastery
ᐉ Québécoise in LA
ᐉ Yoga & Med. Teacher
ᐉ Somatic Leadership

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Saturday marked the end of a wonderful two-month consulting stint with the amazing team at @cucinaalba here in LA.

I can’t say enough about this group. They’re talented, hardworking, and genuinely some of the kindest people I’ve had the pleasure of working alongside. It was a privilege getting to know everyone and be a small part of the journey.

If you haven’t been to Alba in West Hollywood yet, do yourself a favor. The food is outstanding, but what really makes it special is the warm hospitality from people who truly care about what they do.

Wishing the entire team continued success. I can’t wait to come back—this time as a guest! 🙌❤️🙏🍷

Team FOH! 🫡🙌🍷🔥

Worlds best Somm Gio 🍷 sorry JP 😝

Beautiful room at night ✨

Worlds best rep @andyborenzweig for @beverlyhighrye ♥️

Porchetta for family meal 🍽️

Alba crispy chicken

Porchetta tie ✍️

Coppa stuffed 🐷

The fam and our favourite server in the world @mrjoshualee

Vino 🍷

More room shots

My brother @adamleonti

Alba lobster 🦞 ravioli 🥟

R&D

First day 🙋🏻‍♂️

The very talented @abner_orozco_ crushing the pasta station every night 💪🍝

Lobster broth 🦞

The very talented @castletinii on meat station 🙌

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June was beautiful onto July, happy 4th everyone 🇺🇸 🦅

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You can say San Francisco.
You can say SF.
You can even say “the City.”

But if you say “San Fran”…
They know you just got here 😆🤦🏻‍♂️

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Saturday morning fresh baked bread ☀️

Modified from my creative collaborator @bray___ray AKA “Brad’s Bread” recipe. Makes 2 loaves 1000g each.

Starter (3-4 hrs before pre ferment)
-300g ready sourdough culture
-225g whole wheat flour
-50g rye flour
-30g rye chops
-250g water

Final dough mix
-550g bread flour
-416g whole wheat flour
-270g preferment
-753g water
-22g salt

Stretch and fold for 3-4 hrs every 30 min until you achieve the desired gluten development. Final shape into bread baskets. Rest over night and bake in the morning. And make sure to do it in your robe 😊🤟🍞

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White California Christmas 🎄

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Had the honour of cooking for Dan and Melissa’s wedding back in October. The top of Malibu felt like the Amalfi coast. Such a special day for these to incredible people💞 Huge thanks to all my team members who came out to help you guys rock!🔥🙌

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This year we cooked a CHICKEN 🐔

We did a Montreal steak spiced bird, dried it for 24hrs after a heavy seasoning. Lots of butter under the skin before popping it into the oven.

I like to start the oven hot at 425* until nice and golden brown. I then drop the temperature to 250* and cook until the internal temp hits 145*. (Use a thermometer!)

Once your internal temp hits 145* shut off the oven and rest inside until the internal temp hits 155*. Contrary to popular belief at 165* your bird is officially dead 😵

We used the wonderful MTL steak spice from @stlawrencerestaurant it’s a beauty rub 👌

For the potatoes we tossed baby reds with dry rosemary, black garlic salt, Meyer lemon from our little tree & lots of olive oil 👍

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That olive oil drizzle @olivaiaola ✌️🍕

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Lots of pizza making these days 🍕🚀

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Epic backyard pizza party with the fam 👏❤️😍🍕
Huge thanks to @janahbrooksgolden @shloshy for the back yard set up! 15 pizzas went down quick 👏 @audrey_gentile @gozney @tomgozney

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Peach & pistachio crumble 🍑 using of course my favourite fresh pistachio butter from @arnettfarms. Just some fun home cooking with the fam 🫶 @audrey_gentile and I plan on starting up a proper video series so we can share some of our favourite recipes. Who wants some great recipes you can cook at home?!

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Tucked away in a Unesco forest 10 min outside Altamura, Puglia. One of the best dining experiences I’ve ever had. Home cooking that’s it. The best ingredients prepared with heart and soul. Stories of the past, family and ingredients from the forest and region. It’s an absolutely must before you die @cheeseinside @robertadelia @baby.dicecca

Dishes & Stories of inspiration written by Vito

1. Vito Merenda : semolina Focaccia and fresh daily dicecca stracciatella

2. Tribute to My Dad Salvatore. Roasted red peppers, baby capers, parsley, and sheep’s ricotta a cherished family recipe my father lovingly wrapped in warm Altamura bread for me and my four siblings

3. Tomatoes and plums from our garden, with basil infused oil

4. Don Vito’s Caesar. An elegant reimagining of the classic: wild arugula, portulaca, Chioggia turnip, a touch of honey, and aged Don Vito pecorino. A tribute to America a land that’s gifted me friendship, opportunity, and a new way to dream.

5. Mom’s Claypot Trick. Seasonal vegetables baked in a clay pot, with lots of smoked mozzarella the only way Mom could get me to eat my greens

6. Blue Cheese and Figs from Forest trees

7. Calzoncello An Altamura classic redefined by Vito. Stuffed with ricotta and spinach, enriched with mozzarella water, and paired with Dicecca Gold 2018.

8. Amore Primitivo cheese, one of the best cheeses in the world. a blue cheese made from cow’s milk, left to rest in Primitivo wine for 100 days, dried for two weeks, and covered with typical hand-pitted Ferrovia cherries from Puglia

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