New York City Restaurant Features Food of Friuli Venezia Giulia

Interview with Chef Jared Sippel of Italienne Q: Why have you decided to focus your restaurant on northern Italian cuisine? …

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Jared Sippel 02. Ken Goodman

Interview with Chef Jared Sippel of Italienne

Q: Why have you decided to focus your restaurant on northern Italian cuisine?
Because of all my training there as well as having run a friulano restaurant with many trips there for inspiration. The mountain regions of Italy call to me a little more than the south. I love the Austrian and Germanic as well as French influences on these areas of Italy.

Q: What are some of your favorite dishes from Friuli Venezia Giulia?
I am really into the products of the regions so things like San Daniele prosciutto as well as Montasio cheese. I love the use of smoked ricotta and winter spice on some of the traditional pastas from the carnic alps, as well as the use of rafano or “Kren” (horseradish) on the fattier meats like cotechino or stinco. One of my favorite dishes is musetto con brovada which is a fatty cotechino made with more meat from the head. Musetto translates to little face because of the head meat used served with a turnip kraut. They bury the turnips in the must from the winemaking, after they have fermented it is grated and stewed in pork fat with seasonings of garlic and caraway. Very unique and so telling of the region.

Q: You serve Prosciutto di San Daniele in your new stunning restaurant Italienne. Can you describe its flavor profile for those who may not know it?
We serve Prosciutto di San Daniele in the restaurant, 24 month aged prosciutto in the Taverna and 36 month in the dining room. It comes from San Daniele del Friuli, near Udine – which is a city in Friuli Venezia Giulia. San Daniele tends to be more delicate and a little less salty than the other italian cured hams. It also takes on a nice sweetness from the cool mountain air due to the higher elevation.

Jared Sippel, Chef/Proprietor
Chef Jared Sippel has spent over a decade honing his craft and distinct culinary style in some of the most highly regarded kitchens across the US and Europe. Originally from Iowa, Jared was raised with strong connections to food and farming, with family who grew produce and raised livestock. Jared cooked throughout high school, and worked as a sous chef at an Italian restaurant while attending the University of Iowa. Upon graduating, he moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson. To broaden his palate and further educate himself on European cuisine, Jared headed straight to the source, where he spent several months working for Chefs Sylvestre Wahid and Jean-André Charial at the two Michelin starred L’Oustau de Baumanière in Provence, and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli Venezia Giulia, and La Peca in Veneto. It was during this trip that the majority of the inspiration behind Italienne was derived, from menus to wine lists and aesthetics. Once back in the States, Jared returned for a second tour at Frasca, before moving to San Francisco to serve as sous chef at the two Michelin starred Quince under Chef Michael Tusk. After two years, he was called back to Frascaonce again to assume the role of sous chef and develop the pasta program, and a year later he took on the title of chef-de-cuisine. In 2013, Jared was recruited to New York to open the highly anticipated Manhattan location of the three Michelin starred Chef’s Table at Brooklyn Fare. Delays led Jared to begin the pursuit of building his own restaurant—with a vision, concept, and name that had long been close to his heart. A dynamic opening team that includes some of Jared’s former colleagues speaks to the level of esteem he’s earned over the years, as well as his loyal nature and dedication to working with the best of the best. “Italienne represents the culmination of my career training in the distinct regional cuisines of Northern Italy and Southern France,” says Jared. “I lived and worked on my own in the South of France; my time at Frasca with Chef Mackinnon-Patterson immersed me in the nuances of Friuli and Alto-Adige; and Chef Tusk exposed me to the regions of Provence and Piemonte, as well as California cuisine. It’s all come full circle in Italienne.”
Fun Fact: Jared is an avid fan of Newfoundland dogs (“Newfies’), cats, and live music.