M'tucci's Profiles - Cory Grey
/Chef/Partner Cory Gray is determined to embrace the “old ways” in the kitchen, returning to a time when almost everything was made in house, instead of purchasing processed food. It’s the type of cooking he grew up with in the South, home made, not processed food.
He worked in restaurant kitchens while in high school and college, while he was studying computer science.
“I took the kitchen jobs, since I knew I would at least get one good meal a day,” he said
While he was still in college, a part-time job changed his life. He started working for well-known Chef Richard Winters at Artichoke Cafe. Chef Winters became his mentor.
“He opened my eyes to what real food is and I got hooked and fell in love with creating great food with my own hands,” he said. “The other places where I worked used pre-made food. The experience with Richard changed my life.”
When he finished college, he decided he was going to pursue cooking as a career and immediately set becoming a Chef/Partner as his goal. He spent a few years learning the basics, including sauces, French techniques, making pastry, bread, and cheese.
“He didn’t want a Sous Chef, but I bugged him about it and he finally agreed to train me. He put me through hell for two years to make sure that I had the talent and dedication necessary for that position.”
When Winters opened up Farina, Cory worked as the Sous Chef for nearly six years. It was during this time that he had his first experience with Italian food and when he met Shawn Cronin who was a student in the restaurant program at CNM. Shawn came in and started working in the pantry.
“He was always asking questions and showed a real interest in creating quality food. He bugged the chef forever and ever about making pancetta until he finally said to go ahead and do it. That was really the beginning of our interest in curing meat. It was so good, that we bought the refrigeration and created the curing program.”
“When I got the opportunity to go to the new Farina Alta in the Heights, I knew right away I wanted Shawn to go there because he was so passionate about food and the curing program. At Farina we were only doing guanciale, pancetta and bacon, but we would have more space at Alta and we said, let’s really do this.”
He and Shawn were given free rein to create the meat curing program and even designed the curing room that is still visible in the dining room today.
After leaving Farina Alta, he took a few months off and was contacted by M’tucci’s Executive Chef/Partner John Haas, who told him about the plans for M’tucci’s Italian Market. His previous experience fit perfectly for the planned bread, cheese, and meat curing program at the Market. However, in order to handle the demands of production, he had one condition.
Shawn had to be on the team and they would both become partners.
“There was no way I could have done it alone, he had so much knowledge, he knew how to make bread and cheese, and loved curing and preserving meat. So we were the perfect team for such a small space.”
He said that he learned early in his career that you can’t do everything yourself and that you have to train your kitchen staff and encourage them to be good, to reach their highest potential and to take responsibility for being part of the culture of excellence. He said that M’tucci’s has such a strong team that when we take part in local food competitions or fundraisers we have so much talent that our Sous Chef (usually Damian Lucero) can take the lead, instead of always sending the Head or Executive Chef like the other restaurants.
“That’s what I love about being here and about being in the food business, there’s so much to learn and everyone here cares about doing it (line cooking, prep work) the right way.”
His commitment and his passion for Italian cuisine were raised a couple of notches after the eating and cooking trip to Italy in June.
“A lot of cooking, like French, is about technique, but we’re evolving the menu here that reflects the Italian philosophy of using quality ingredients that are allowed to speak for themselves, and working more with house made products. The pastas are now 90% house made, (rigatoni, campanelle, pappardelle and ravioli), we’re doing more butchery in house, and we’re making more products that come from our experiences in Tuscany, like Chianina Osso Bucco and Colonatta butter (lardo),” he said.
The Tuscan Charcuterie plate that inspired much of what we have on the menu today.
NEWS FROM M’TUCCI’S
NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.
Last Call for Ordering your Thanksgiving Pies. Order from any M’tucci’s location by tomorrow. Saturday is the last day to order.
Choose from:
Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16).
Deposit required at time of order. You may order from the Market, M’tucci’s Italian or M’tucci’s Moderno.
Pies must be picked up on November 25 or 27 at the M’tucci’s location where you placed your order.
Classic Spiced Apple Pie
M’tucci’s Italian Café & Market - Closing for retail sales November 30.
M’tucci’s Restaurants is expanding its wholesale fabrication of bread, meats and cheese. The M’tucci’s product lines will soon be found throughout Albuquerque at several locations. The M’tucci’s Shrubs line, which is now available at Jubilation Wine & Spirits, will soon be available at Total Wine & More.
Due to the expansion, M’tucci’s Italian Café and Market will be converted to wholesale operations in 2020. The space will close its retail operations November 30, 2019, but the space is available for private parties up to 25 people throughout the month of December.
“The demand for authentic Italian products has far exceeded our expectations,” explained John Haas, M’tucci’s Restaurants Managing Partner. “It’s very exciting to see an explosion in demand for our custom meats, cheeses, breads and shrubs. Expanding our manufacturing operations allows us to continue to innovate and bring more products to market.”
People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.
Watch Facebook and Instagram for Black Friday and Small Business Saturday Closing Specials.
Don’t feel like cooking tonight, but you want to stay home? Pick up a M’tucci’s Pasta Kit: 1 lb. of House Made Pasta, choice of Bolognese or Carbonara Sauce, House Made Meat and an Italian Cheese for garnish.
M’tucci’s @ Lava Rock Brewing Co.
We were recently featured by the top NM beer blog, the New Mexico Dark Side Brew Crew. If you love NM craft beer and you don’t follow these guys, you are totally missing out. We’re lucky to have such a resource for beer news in NM and we are honored that they included us on their blog. Read the full post by clicking here.
Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!
Home Delivery now available through Door Dash
The “Two-Minute Warning HAPPY HOUR & Monday Night Football!
HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!
Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. You can catch your favorite team on one of our large five screens.
$5 basket of Wings all day on Sunday
On Tap Now - 32 Bravo DIPA (8% ABV and 100 IBU). Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).
We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.
November Live Music:
Tonight: Rebecca Arscott
11/29: Dos Pendejos
Let’s Make Mozzarella!
Saturday Night, 11/23 @ 7:00 Mozzarella Making Demonstration. Come see the Market’s Kai making fresh mozzarella. Pair it with the Blonde Ale now on tap.
M’tucci’s Italian
Weekend Specials
Cut of the Day - 24 oz Hand-Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction
Pan-Seared Seafood - Pan-seared Sea Scallops, Garlic Mashed Potatoes, Grilled Sautéed Arugula Artichoke, Lemon Caper Sauce
Ravioli - Red Wine Braised Chianina Beef Ricotta Ravioli, Caramelized Onion, Bone Marrow, San Marzano Tomato Ragù
Braised - Rosemary, Lemon, White Wine Braised Petite Duroc Pork Shank, Creamy Polenta, Sautéed Arugula Braising Sauce
November Prix Fixe Menu
11/27/19
1st Course- Chef’s Choice Charcuterie Board
2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts
3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds
M’tucci’s Moderno
Weekend Specials
Sous Vide Duck Breast - This extraordinary dish is served with Creamy Polenta, Braised Italian Greens and a Red Chimichurri Sauce
Fresh Pan Seared Rock Fish - A medium firm, very lean, sweet flavored fish with a nutty accent to finish, accompanied with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers
House Cut of the Day - A 24 oz Hand-Cut T-Bone served with Crispy Saltwater Potatoes, Grilled Asparagus, and an Italian style Salsa Verde Sauce.
Live Music
Tonight: Cali Shaw @ 8:00
11/29: Lani Nash @ 6:00
Holiday Special on December 23
“An Evening of Holiday Music by Delphia” 7:00.
Reservations taken for the dining room, where her performances will be carried on the speaker system throughout the dining rooms. Enjoy the exquisite style of Delphia together with M’tucci’s special holiday drink and food specials.
ONGOING NEWS
M’TUCCI’S AROUND TOWN
Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.
Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.
M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS
Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers. You can apply for a position at any of our locations online by clicking here.
SERVICE INDUSTRY NIGHT & DISCOUNTS
Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.
ONLINE ORDERING
Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.
MTUCCI’S YOUTUBE CHANNEL
Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here
See you next Friday - Ciao!
