You probably know Marc Forgione for his five restaurants, cookbook and Iron Chef title, but did you know that his father was a culinary star long before Marc’s lustrous career? Known as the “Godfather of American Cuisine,” Larry Forgione was one of the first chefs to embrace “farm to table” cooking. He now serves as a director at The Culinary Institute of America at Greystone in St. Helena, Calif. and continues to influence Marc in the kitchen.
Portrait by Julie Forgione
“Our cooking styles are extremely similar; it’s almost scary,” Marc tells Food Network Magazine. Even on different coasts, the father and son will find themselves cooking the exact same dish. “There definitely is a simpatico with me and Marc in cooking,” Larry explains.
In the June issue of Food Network Magazine, Marc shares three grilled steaks inspired by his dad. Each recipe has bold flavor and makes for a memorable meal. Choose one and fire up the grill June 15 in honor of Dad.
- Chili-and-Coffee-Rubbed Steaks (pictured above)
- Rib-Eye Steaks with Berries and Blue Cheese
- Buffalo Steaks with Pickled Corn Salad
What will you be grilling this Father’s Day?