We are excited to announce that Gracie’s Executive Chef Matthew Varga is featured in the current issue of Art Culinaire: The International Magazine in Good Taste.
Art Culinaire is published quarterly as a hard cover celebration of artfully crafted foods and culinary talent. Issue 111 dedicates ten pages of full-color photographs and recipes to Chef Varga’s dishes. Even though Varga says he is “not that interesting of a person,” his use of local and vibrant ingredients contradicts his modesty.
The recipes in this edition highlight Varga’s appreciation for local ingredients, including Nantucket Bay Scallops, Narragansett Littleneck Clams, Blackbird Farm Eggs, and flowers and vegetables from Gracie’s rooftop garden.
Chef Varga and his team bring this international acclaim to Providence every Tuesday through Saturday at Gracie’s in Downcity Providence.