Simply. A Sacramento Classic.

Stacy's first job was working for Chef Andrew Cordero in the kitchen at Corti Bros.

She tells a very funny story about her Mom, Susan Brown, pulling up in front of the funky old storefront in East Sacramento and explaining that it was time for Stacy to get a job.

Stacy's response was, That place smells funny.

She also fainted on her first day from the heat of the kitchen and being a skinny knock-kneed teenage girl.

Chef Andrew loves that story.

If you follow Sacramento food you may already know the history of Corti Bros' Raviolis. There are some good write-ups and short videos online that will do a better job than I can. Check those out.

Ravioli making day was Tuesday.

Stacy says the whole process of making and boxing the raviolis reminds her of the famous 'I Love Lucy' episode in the chocolate factory.

Chef Andrew has ruled the windowless Corti Bros kitchen for well over 30 years.

He is a jolly round-faced man who loves to talk about food, the old days, and anything else if you have 45 minutes.

All of the house-made delicacies are his craftwork.

They also make a rich delicious Meat Sauce that pairs perfectly with whichever variety ravioli you choose. Choose them all.

Because I am always looking for something to do I made my own elaborate tomato sauce. Four ingredients. Heavy on the olive oil.

Stacy and I were married at Fair Oaks Presbyterian Church on October 12, 2019. We had our Wedding Reception at Clunie Hall in McKinley Park. It was the event of the season, I still like to say.

We looked at a few different options for catering. That sticker shock was real. We were discouraged.

What about having Corti Bros do the catering? I suggested one night.

Stacy wasn't sure if they still catered.

The next day she called the store and asked for Chef Andrew. After a brief hold, a man's voice answered, Pumpkin!?!

*****

The following week we met with Andrew at his Post-It and grocery-order-lined desk in the corner of the kitchen. Stacy pulled up a milk crate. I leaned against the walk-in.

In an hour-and-a-half visit Chef Andrew created the full menu. Cocktail Hour Charcuterie, Penne Pasta Casserole with Sautéed Vegetables, Sweet Italian Sausage, Cannellini Beans with Herbed Dressing, Caesar Salad, and Sweet Dinner Rolls with butter.

It was like watching a Maestro work. Or a boxer dance.

Long Live, Chef Andrew!

Thanks for keeping everything delicious.