Italian Seafood from Il Fornaio

How does an Italian inspired seafood dish created right in front of you from one of the chef's of Il Fornaio sound?  Come watch as Chef Franz Junga showcases this squid ink risotto masterpiece at 2pm today at the Ferguson Cooking Stage.

Chef Franz Junga – Il Fornaio – Saturday, Noon

Chef Franz Junga

Chef Franz Junga graduated Lewis & Clark College in Portland, with a degree in English and Latin American studies. It was his travels following graduation that led him to his passion: the culinary arts. Junga returned to school in Portland where he graduated with honors in 1996 from the Western Culinary Institute. Now chef-partner of Il Fornaio in Seattle, Junga oversees the kitchen, the restaurant, the bakery, and the menu writing.

Il Fornaio

Step inside Il Fornaio and take a culinary journey through Italy. Early mornings bring rustic, crisp crusted bread hot from the oven accompanied by the scent of fresh brewed espresso. During lunch and dinner hours, pastas and flavorful sauces simmer while meats and vegetables roast over hot coals. Bottles of wine from small, regional wineries are uncorked to complement the dishes, which have been crafted in the custom of Italy's chefs, bakers and homemakers.