by Lorie Lewis Ham

Welcome to KRL’s Chef’s Kitchen, a series of articles that takes us into the kitchens of local chefs where they share not only a personal recipe but a story behind it. This week we are in the kitchen of Martin Barcellos, chef and owner with his wife Dawn, of Valentino’s Italian Restaurant in Reedley. You’ll find a discount coupon for Valentino’s at the end of this article.

Martin shared that he made this recipe for Sautéed Fresh Corn one night at home for his daughter. “She asked for fresh corn fixed differently.”

Martin cooking at Valentino's

He learned to cook from his mother and grandmother and first began working in the pizza area at the original sight of Valentino’s on Manning Avenue in 1975 and said one important thing he learned was to always use good fresh produce and meats, and quality olive oil. Valentino’s was started in l963 by Martin’s Uncle Joe Valentino and his wife Sylvia and latter purchased by Martin and Dawn.

It was in 1994 that Martin first realized he wanted to be a chef. “I enjoy new challenges in cooking for people.”

Sautéed Fresh Corn

4 Ears Fresh Corn
4 Cloves Garlic chopped fine
3 tbl spoons olive oil
Salt
Pepper

Remove corn from cob. Add olive oil & corn to sauté pan over medium heat. Cook for 5 minutes. Add garlic & turn heat down. Cook for an additional 5 minutes. Salt & Pepper to taste.

Corn was purchased from Strambi Farm Direct in Centerville, CA.

Learn a more about Valentino’s and enjoy another of Martin’s recipes in an earlier article on last year’s Reedley Taste of the Town.

Check out Martin’s cooking for yourself-treat yourself to Reedley’s own Valentino’s–their specials are listed on their Facebook page. Check out this special coupon for KRL’s readers!

Lorie Lewis Ham is our Editor-in-Chief and an enthusiastic contributor to various sections, coupling her journalism experience with her connection to the literary and entertainment worlds. Explore Lorie’s mystery writing at Mysteryrat’s Closet.