Chris Bianco is an Italian boy from the Bronx who has made quite the splash in Phoenix with his delicious pizzas and rustic Italian cuisine. He is the chef and proprietor of acclaimed Pizzeria Bianco, as well as Bar Bianco next door and Pane Bianco, which serves four kinds of sandwiches a day on hot rolls baked in a wood-burning oven. He was awarded the James Beard Award for "Best Chef Southwest" in 2003, making him the only pizzaiolo to win the best regional chef designation of the James Beard Foundation. Today, Chris joins Martha to prepare Lemon Focaccia and Baby Fennel and Red Grapefruit Salad. Born and raised in Seven Hills, Ohio, chef Andrew Carmellini graduated from the Culinary Institute of America and by age 20 he was at work on the line at San Domenico, the haute Italian restaurant on Central Park South in Manhattan. Andrew was later recruited for the top toque position at the new Cafe Boulud, where he won a James Beard Award for Rising Star Chef of the Year and was named to Food and Wine magazine's 10 Best New Chefs roster. Now head chef at A Voce, Andrew makes seasonal Italian cookery that is at once stylish and earthy, carefully crafted and intensely flavorful. Today, Andrew joins Martha to prepare Steamed Black Bass with Sicilian-Style Pesto and Spinach with Crispy Chickpeas.moreless
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