Panna Cotta, the Italian chef’s litmus test
There’s a saying often repeated by Austin-based musicians: If you can’t play guitar better than the gas station attendant one mile outside of town, don’t even bother going in.
When it comes to Italian cuisine, Panna Cotta — meaning literally, cooked cream — is one of the benchmarks for any chef.
If you can’t make it wiggle without falling down, the wisdom goes, don’t even bother stepping into the kitchen.
Chef Harvey learned to make Panna Cotta when he studied under some of the best chefs in Italy. Come and see it wiggle and you’ll understand just what a talent he is!