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2015年11月7日/November7,2015
Scaddabush是意大利俚语，意思是各种各样的。意大利人热情、慷慨，他们喜欢餐厅挤满了朋友和家人，一起享受美食，享受健康与高品质的生活。
完美的意大利厨房和酒吧在多伦多是一家著名的餐厅和酒吧。拿到这家餐厅的卡片后，发给餐厅的邮件辗转了几次才取得联系，我向经理说明我的来意，作为学生的我，想了解意大利菜，并写进我的书里，让更多的中国朋友了解意大利菜。经理最终给了我这次采访机会。真是来之不易啊！
2015年11月7日下午两点，餐厅经理热情地接待了我，还介绍了当日的主厨奥布莱恩（Chef O’Brien）给我认识。再次说明我的来意，并确认今天学习和拍摄的内容后，我便换上厨师服走进了餐厅的开放式厨房。这家餐厅开业至今，我是走进厨房的第一个非餐厅工作人员，这个机会太难得了！
餐厅有1000多平方米，分用餐区和酒吧区。餐厅浪漫而雅致，桌椅摆放整齐，按高低、大小、用餐人数的需求设置了不同区域。最吸引眼球的是开放式的厨房，客人可以看到厨师做菜的过程。每日的主厨和菜名，醒目地写在墙上的小黑板上。电视里播放着意大利足球，客人们可以围坐在吧台边看电视边品尝美酒。餐厅既有现代风格又有怀旧元素，灯光幽暗，音乐略带动感，一面墙上悬挂着老式自行车和老照片，另一面陈列着整面墙的红酒。年轻的侍者在餐厅中穿梭，露出洁白的牙齿微笑着与客人打招呼，让我感受到意大利人的热情。
食材、切菜板、烤箱、餐具已准备就绪，我和意大利厨师奥布莱恩共同完成的意大利美食等着你品尝！
Scaddabush means “everything of us” in Italian and it expresses how passionate andgenerous Italians are. They like to go to restaurant with their friends and family, and enjoy the finefood and a healthy and high-quality life together.
Scaddabush is a very cool restaurant in Toronto, I would like to visit this restaurant morefrequently. After I got the business card for this restaurant, I sent them several emails andexplained my request. I told them how much I wanted to learn about Italian cuisine, to write aboutthem down in my book and let more Chinese people learn about Italian food. After several e-mailsand phone calls, they finally agreed to my request and let me visit. It was not an easy task.
At 2pm on November 7th, 2015, I walked into this restaurant. The manager gave me a warmwelcome and introduced the “Chef of the Day”, Chef O’Brien to me. I told them the purpose of myvisit face to face and what I wanted to do today. I got dressed in a formal chef outfit. I was the firsnon-staff person to go into the kitchen since it opened. I felt so honored!
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The restaurant is about 1000 square meters and divided into the dining area and bar. Theatmosphere in the restaurant is romantic and elegant with chairs and tables placing properlyaccording to their height, size and number of guests. The most attractive area is the open kitchen,you can see the chefs and how they cook when sitting in your own seats. The little blackboardhanging on the wall will show you “chef of the day” and specials clearly. People sit at the bar,drinking wine and watching a football game on TV. The decoration of the restaurant is a mixture ofmodern design and old-fashioned style – the light is dim and the music is a bit energetic, there areold bikes, photos and a shelf of wines hanging on the wall. Young waiters all keep smile on theirfaces and give me the most warm-hearted welcome.
The ingredients, chopping board, oven and tableware are ready, I sincerely invite you tohave a taste of the dishes made by Italian Chef O’Brien and me!
材 料： 意大利香草长棍面包、蒜末、黄油、小番茄丁、牛油果、山羊奶酪、百里香、罗勒碎、帕玛森奶酪、盐
做 法： 1.将长棍面包切成2厘米厚的斜片，均匀地涂抹蒜末和黄油后放入烤箱烤2分钟。
2.将牛油果去壳、去核，把果肉放入容器中，加入番茄丁、山羊奶酪、百里香、罗勒碎、盐搅拌均匀，制成牛油果酱。
3.在烤好的面包上抹牛油果酱，再撒上帕玛森奶酪碎。
Ingredient： Italian vanilla bread, garlic, butter, diced tomato, avocado, chevret, thyme, basil, Parmesancheese, salt
Method： 1. Cut the baguette into 2cm thick oblong slices, wipe onion and butter evenly on it and bake it in ovenfor two minutes.
2. Slip off the avocado skin and discard its core, take the pulp out and put it into a container. Add diced tomato,chevret, thyme, basil and salt in it, mix them up and the avocado cream is done.
3. Spread the avocado cream on the bread and sprinkle some minced Parmesan cheese on it.
意大利香草面包，涂上蒜末和黄油后再次烘烤得香脆，在奶酪的融合下，牛油果酱清爽、润滑，有淡淡的咸味。牛油果又称“鳄梨”，富含多种微量元素，是一种高能低糖的水果，口感有点像法国鹅肝，又散发着似蛋黄和青草的香气。
With the Italian vanilla bread at the bottom and onion and butter on top, you can hear the clear cracking sound of the breadwhen taking a bite. Avocado is a very healthy fruit, which contains high protein, low sugar and a lot of micronutrients. It tastescreamy like goose liver and smells like egg yolk and vanilla, which makes this dish fresher and smoother.
材 料： 马苏里拉奶酪、面包、海盐、黑胡椒、帕尔玛火腿、无花果果酱、初榨橄榄油
做 法： 1.将马苏里拉奶酪放入200℉的热水中浸泡2分钟后取出，用手拉伸成球状。
2.取一块长木板，摆上马苏里拉奶酪，撒盐、黑胡椒，淋少许橄榄油。再放上帕尔玛火腿、无花果果酱、海盐、面包。
Ingredient： Mozzarella cheese, bread, sea salt, black pepper, Parma ham, fig jam, virgin olive oil
Method： 1. Put Mozzarella cheese on 200°F hot water for two minutes, take it out and roll it into a ball.
2. Put Mozzarella cheese on a rectangle wooden board, sprinkle sea salt, black pepper and a little bit olive oilon it. Then place Parma ham, fig jam, sea salt and bread on it.
马苏里拉奶酪产于意大利南部，以水牛奶为主要材料，现在市场上大多改用牛奶制作。这家餐厅每天现做的马苏里拉奶酪，搭配从尼亚加拉瀑布农场专供的帕尔玛火腿，成就了这道经典的意大利菜。用刀切一小块洁白的马苏里拉奶酪，略带温度，慢慢地咀嚼，富有弹性，奶香味足，口中回甘。帕尔玛火腿片如纸一样薄，红白相间，一片叠着一片，奶味、咸味、甜味和脆脆的感觉融合在一起，有很强的层次感。这道菜每一份都会写上制作者的名字，这是一种自豪，更是对美食品质的追求！
Mozzarella cheese is made in the south of Italy. Different from the other cheeses sold in the market, Mozzarella cheeseis made from buffalo milk instead of cow milk. The Mozzarella cheese here is freshly made every day, and the Parma ham isordered from the Niagara Falls Farm – it is a popular dish in Scaddabush restaurant. Cut a slice of the ivory Mozzarella cheeseand put it in your mouth, chew it slowly and you can feel the temperature, elastic and fragrance of milk, which can last for a longtime. Sliced Parma ham is as thin as a piece of paper, it is red and white and translucent, piling one above the other brings you alayered taste – milky, salty, sweet and crispy – it is so harmonious! The restaurant will press the chef’s name on their Mozzarellacheese to show respect and pride in the pursuit of high-quality food.
材 料： 手工制作的意大利面、新鲜龙虾、辣番茄酱汁、鲜奶油、烤小番茄、烤红椒、帕玛森奶酪、芝麻菜、新鲜罗勒叶、红葱头丝、橄榄油、黄油、红酒、柠檬汁
做 法： 1.新鲜龙虾焯水后取出龙虾肉，把手工意大利面煮熟。
2.把锅烧热后放入橄榄油，将红葱头丝和龙虾肉炒至变色，再加烤小番茄、烤红椒翻炒。放适量的黄油和鲜奶油，放入少许用红酒、柠檬汁、龙虾壳熬制的番茄酱汁搅拌均匀，做成龙虾意大利面酱汁，出锅前拌入芝麻菜、新鲜罗勒叶。
3.将意大利面装入盘中，浇上龙虾意大利面酱汁，洒帕玛森奶酪，用新鲜罗勒叶点缀。
Ingredient： handmade spaghetti, fresh lobster, spicy tomato sauce, fresh cream, baked tomato, broiled redpepper, parmesan cheese, sesame leaves, basil, shredded shallot, olive oil, butter, red wine, lemon juice
Method： 1. Discard the lobster shell, cook lobster meat then take it out, and then cook the handmadespaghetti.
2. Preheat a pan, pour some olive oil, put shredded shallot and lobster meat in and fry them. Add bakedtomato, red pepper, butter and cream in, too. Drizzle with a little bit red wine, lemon juice and tomato saucecooked with lobster shell, and mix them up. Before taking it out, whisk sesame leaves and basil with it and thelobster sauce is done.
3. Put cooked spaghetti in a plate, pour the lobster sauce on top, sprinkle some Parmesan cheese anddecorate it with fresh basil.
将意大利面煮至有嚼劲为最佳。酱汁是这道菜的“灵魂”，红葱头丝、龙虾肉、烤小番茄和烤红椒增加了这道菜的香气，黄油和鲜奶油增加了黏稠度和奶香味，用红酒、柠檬汁、龙虾壳熬制的番茄酱汁增加了酸味和甜味。浓郁的酱汁包裹着意面，颜色鲜艳，酸甜可口，鲜而浓稠。
Cook the spaghetti until al dente. The essence of this dish is the lobster sauce – it is mixed with shredded red onion,lobster meat, baked tomato and red pepper to increase its flavor; butter and cream are used to make it creamy and milky. Redwine, lemon juice, tomato sauce are also put inside to make it taste sweet and sour. You can taste the elasticity of the spaghettiand the thickness of the sauce at the same time. It looks colorful and tastes sweet and sour, fresh and creamy.
材 料： 黑豚辣味香肠、培根、意大利红腊肠、熟牛肉馅、马苏里拉奶酪、烤蒜、红葱头、意大利圣马力诺番茄酱、橄榄油、盐、高筋面粉、酵母
做 法： 1.将酵母与温水混合，放少许盐、橄榄油，加入高筋面粉揉成面团，静置2小时等待发酵。然后将面团切成小块，擀制面饼，做成比萨坯。
2.在比萨坯上均匀地摆放黑豚辣味香肠、培根、意大利红腊肠、熟牛肉馅、马苏里拉奶酪、烤蒜、红葱头、意大利圣马力诺番茄酱。放入烤炉325℉烤7分钟。
Ingredient： spicy black pork sausage, bacon, Italian style red sausage, beef stuffing, Mozzarella cheese,broiled onion, shallot, San Marino tomato sauce, olive oil, salt, pizza paste, yeast
Method： 1. Stir yeast with warm water, put a little salt and olive oil inside, mix them with bread flour. Leave itthere for two hours until it is fermented. Cut it into small pieces and roll them into round pastes.
2. Spread spicy black pork sausage, bacon, Italian red sausage, beef stuffing, Mozzarella cheese, broiledonion, shallot and San Marino tomato sauce on it evenly. Put it in the oven for seven minutes at 325°F.
餐厅的特色是用窑烤火炉烤制比萨。将做好的比萨放入烤盘，用大铲子送入烤炉中用明火烤，为了防止受热不均，厨师要不断地用铲子将饼底换方向烤。比萨出炉，放在木板上呈给客人，用滚轮式切刀将比萨切成小块品尝。比萨散发着诱人的炭火烤过的香气，火腿色泽鲜艳，肉香味十足，面饼香脆，咸香可口。
The characteristic of this restaurant is the use of a stove to roast pizza. The chef will put the pizza on a plate, and use abig shovel to push it into the stove. In order to bake it evenly, the chef keeps changing the position of the pizza plate. The plateis extremely hot when it is taken out from the stove, so the chef will put it on a wooden board and then serve it on the table. Usea pizza knife to cut it into slices. It smells so nice with tempting sausage, a crispy pizza crust, with salted and sweet meat.