MEALS OF THE SEASON “Before Amereno’s, I’d been doing the regular jobs where people can’t find their calling…but luckily, I found my calling,” says Wilkins smiling. “You got to have passion for what you do, for what I do.” Cooking as a kid, Wilkins remembers at the age of six to seven, preparing Cream of Wheat. “It came out nice and lumpy,” he says laughing. “From then, everyone’s been telling me that they’re not surprised that I became a chef because I was always cooking here and there when I was small.” Not able to settle for anything less than the best, Wilkins adheres to high standards as a chef. Dubbing himself as a “workaholic” and somewhat a “perfectionist,” Wilkins says his cooking represents who he is as an individual. “A lot of things I do aren’t perfect, so I basically shoot from the hip, I see what [food] is going to be good,” he says. “There’s a lot of trial and error.” Alongside his knack for cooking Italian cuisine, Wilkins also dabbles in other fare such as Mexican, American, Mediterranean, and Greek. Tasting every dish that goes out of Amereno’s kitchen, Wilkins certifies that what patrons are being served is “up to par. “If it [food] is not ‘up to par,’ I will not send it out,” he adds. “If one little piece of chicken is overcooked, I will throw it away and start all over again.” Just as he creates dishes for others’ palettes, his own is just as important. “But when it comes down to it,” says Wilkins, “I’m a ham, turkey, pastrami sandwich kind of guy. I like it simple. Filet mignon is really good, I enjoy the flavors, but I’m a sandwich, potato chip, French fries kind of guy and I love candy bars…cookies are great too.” With his years of hands-on experience, Wilkins takes pride in his work, and chooses to keep his dishes simple, clean. “I really like to keep it simple, but also keep it flashy,” he says. “Simple, yet it [dish] can catch your eye.” Wilkins went on to explain that “volume is essential. I really want to keep my patrons nice and full, but I really don’t want to overdo it. But for the prices that they are paying, I want to make sure they have at least some food for a little lunch the next day.” Amereno’s Little Italy was established in 1997 by Victor Amereno. The restaurant is currently owned by Jaqueline Piikkila. “We [restaurant staff] all do try to provide the best service, whether in the kitchen, greeting customers, serving,” says Piikkila. “We’re actually a family.” “The employees are treated as family, customers treated as family…it’s a big camaraderie,” she adds. So whether you’re in town during the <strong>Winter</strong> and need a taste of home, or just in search for authentic Italian cuisine made with traditional recipes in a warm, inviting, and familial setting, Amereno’s Little Italy is your destination. Buon Appetito! Amereno’s Little Italy 2933 E. Grant Rd. | Tucson 520.721.1210 FRUTTI DI MARE 1 Tbsp extra virgin olive oil ½ tsp garlic, minced ½ dozen fresh little clams ½ dozen fresh mussels 1 cup white wine ¼ cup seafood broth 3 to 4 ounces of marinara sauce, pre-cooked 7 shrimp, peeled and deveined 5 ounces of linguine pasta Fresh basil to taste Pepper to taste Heat oil in pan and sauté garlic until golden brown. Add clams and mussels 10-15 seconds before the garlic browns. Add pepper. Pour in 1 cup of white wine and cook down. Add basil for about 1 to 1 ½ minutes on a high flame. Add broth and shrimp and simmer on medium heat 3 to 4 minutes. Add ready, hot marinara sauce. Toss with pasta and serve. Serves 1. BRUSCHETTE 1 ½ cup fresh roma tomatoes, diced 1 to ½ tsp extra virgin olive oil ¼ tsp fresh garlic, minced ¼ to ½ tsp balsamic vinegar Salt and pepper to taste Fresh basil leaves to taste, sliced Toss together in mixing bowl and pour over 4 to 5 slices of garlic bread. Garnish with kalamala olives. Dress with fresh basil leaves. Dust with Romano cheese. Serves 2. 18 ARIZONA GOURMET LIVING WINTER <strong>2009</strong>
WINTER <strong>2009</strong> ARIZONA GOURMET LIVING 19
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