Chef Biography
Carla Summer worked in the air freight industry just out of school, until she decided that she wanted to attend the California Culinary Academy in San Francisco. After graduating and meeting her future husband, Dennis Corradi, at the Academy, the two of them traveled to France and Italy to explore the foods of those countries. She later went on to work the kitchens of Great Chef Jeremiah Tower at his Santa Fe Grill in Berkeley, California, while her husband went to work at a French restaurant and became an assistant to noted cookbook author, Ken Hom.
In 1985, Chefs Carla and Dennis decided to open a restaurant called Café Lilli, named after her heroine, playwright Lillian Hellman. The following year, the Great Chefs television team was in Lake Tahoe and talking with several chefs they were taping, who suggested they go up to Incline Village and check out the husband-wife team at Café Lilli, which they did, and were impressed. They taped Chef Summer preparing three dishes for the PBS series, Great Chefs of the West, appearing in episodes 1, 5 & 26.
Recipes
Rabbit with Apple Cider and Mustard Seeds
Serving: 2 Print Rabbit with Apple Cider and Mustard Seeds By Great Chefs November 10, 2015 The delicate flavor of rabbit is gaining in popularity, and this is one of the most delicious ways to prepare it, with apple turnovers. The apple cider imparts a fruity taste, and the mustard seeds add some spice. The […]
Sweet Potato Tortellini in Almond Cream Sauce
Serving: 4 Print Sweet Potato Tortellini in Almond Cream Sauce By Great Chefs November 10, 2015 What a wonderful exploration of the nuances of flavors. The sweet potatoes, deep-brown caramelized onions, and roasted nuts are all slightly sweet. The flavors meld together beautifully in this delicious and innovative pasta. The tortellini and the sauce can […]
Pashka Mousse Lilli with Fruit
Serving: 8 to 10 Print Pashka Mousse Lilli with Fruit By Great Chefs November 10, 2015 The mousse is really a velvety cheese topping for the luscious figs. The flavors of the two meld perfectly. Both the mousse and compote may be prepared up to 3 days in advance and kept refrigerated. Ingredients Mousse Ricotta […]