Your Incredible Neighbors: Quail Creek chef brings his flair to your house

When Tony Barila and his wife Debbie moved from New York to Green Valley in May, he promptly posted a message in Quail Creek’s newspaper offering his personal services as a gourmet chef specializing in Italian Continental cuisine.

Although retired, Barila still loves to cook and can’t seem to stay out of the kitchen — anyone’s kitchen.

His almost 50 years of culinary credentials are impressive. Alternating between land and sea, he was assistant chef for Doric Cruise Lines, then head chef at Gattopardo Restaurant in Rome, Italy, where he served many VIPS before heading out to sea again and chefing for Amsterdam Cruise Lines.

“Relocating to New York City in 1975, I was employed at Bocconcino’s Restaurant in Greenwich Village where I had the pleasure of cooking risotto Milanese for Frank Sinatra and Burt Reynolds,” Barila boasts.

After four years as head chef, he took a culinary giant step and opened his own restaurant in New York, Nino’s World, which he ran until selling it in 1992.

Now Barila is mixing retirement with his passion and experience and is for hire for home dinner parties, both small and large.

Putting him to the test

When Quail Creek homeowner Mazie Hastings read about Barila’s Italian Continental credentials, she promptly called him. Hungry for a special dinner party for partner Paul Triller’s 86th birthday, Hastings interviewed Barila and booked him pronto to prepare dinner for eight on July 11. “I knew in 30 seconds he was a pro,” she said.

In preparing the menu, Hastings chose Triller’s favorites and Barila made everything from scratch.

Starting with a bruschetta antipasto, Barila used ciabatta Italian bread that he grilled for a few minutes, then topped each slice with freshly diced tomatoes, onions and seasonings. The minestrone soup was chock full of beans that Barila had soaked the night before, potatoes, celery, carrots, onions, escarole and a sauce of canned diced tomatoes, garlic, olive oil — and a secret ingredient.

As the sauce simmered, the aroma of garlic cooking in olive oil wafted through the house. Asked what the secret ingredient is, in his native accent Barila said, “If I a tell you, it’s not a secret.”

A Romaine green salad is part of this five-course dinner, and then comes Barila’s pi/ce de r/sistance main course — leg of lamb stuffed with rosemary, garlic, sage, parsley and marjoram that simmers in white wine on the stove top for about two and a half hours, and whole potatoes that he grilled, then cut and marinated in garlic, oregano, parsley, salt, black pepper and olive oil.

Barila said he serves the potatoes at room temperature like potato salad; it’s a simple, delicious and perfect dish to prepare ahead. His made-from-scratch pesto prepared with basil, garlic, pine nuts and parmigiano reggiano cheese, was fresh and green and tasted divine.

Talking about the various uses of olive oil in the menu, Barila says he never buys oil in a plastic bottle, “It contaminates the oil.”

Dessert was fresh strawberries in season served with honey, lemon juice and mint.

Planning a dinner party

When Barila meets with a potential host, he discusses menu preferences, choices and the number of people to be invited. He also checks out the pots, pans and utensils he’ll be using. “Sometimes I have to bring my own pots,” he said.

Asked where he shops for food for his dinner parties, he said if need be, he’ll go to Tucson to get the best quality or a rare item.

Barila is open to working with a varied menu to suit the host and guests. “I guarantee the best food; it will be an afternoon or evening you’ll never forget… I really love cooking.”

As he took over the kitchen and began his meal preparation, hostess Hastings was totally relaxed; “He wants to please and he’s doing what he loves.”

When called for a final review the next morning, Hastings said, “We are very happy people; the guests were delighted. It went perfectly; Tony was very gracious.

“We each signed a card for him with our comments to wish him well.”

Tony Barila may be reached at 648-0988.

Ellen Sussman is a freelance writer for the Green Valley News. Contact her at ellen2414@cox.net. Comment on this story online at www.gvnews.com.