Peter Salerno Inc. Introduces the Tesoro™ Kitchen Design Line [PHOTOS]
21st Century Luxury Meets Classic Beauty In Tesoro™ Kitchen Designs
In Italian, tesoro means “treasure”. And that is precisely what Peter Salerno Inc. offers you with the new Tesoro™ line of gorgeous kitchen designs.
When you step into one of Peter Salerno Inc.’s Tesoro™ kitchens, you are stepping into an interactive treasure box created for you by the most-awarded design firm of this century. With 30 national kitchen and bath design awards to its credit, Peter Salerno Inc. understands how to bridge function and beauty, and how to seamlessly blend elegance with comfort.
As a CMKBD (custom master kitchen and bath designer), Peter Salerno always has his finger on the pulse of luxurious kitchen design. This, blended with the “Old World” craftsmanship that comes from being a 3rd generation designer with Italian roots, allows Peter Salerno and his team to provide you with a custom kitchen design that cannot be duplicated. Your custom kitchen will be one of a kind, unique and personal to you – truly a Tesoro™.
When Peter Salerno Inc. assures you a kitchen that blends “Old World” design with 21st century innovation, that is precisely what you can expect. Peter Salerno will provide you with a truly innovative and interactive kitchen, complete with ties to the world’s foremost appliance makers and product designers.
Whether your taste is fine marble tile, handcrafted cabinetry, beautiful and cutting-edge appliances, or simply the most luxurious kitchen imaginable, Peter Salerno Inc.’s Tesoro™ kitchen design line will exceed your every expectation.
For more information on your very own custom Tesoro™ kitchen from Peter Salerno Inc., please call (201) 251-6608 or fill out the contact form below. A Peter Salerno Inc. team member will respond to you as quickly as possible.
Peter Salerno Attends CIA Culinary Class: Get CIA Chef Recipes!
Learn Culinary Institute of America Recipes From Peter Salerno
Recently, Peter Salerno and his son Anthony took a trip to the Culinary Institute of America in Hyde Park, NY, to experience a day of cooking and culinary craftsmanship with master chefs.
While each chose to take a separate CIA cooking class, both learned incredible CIA chef recipes that they will certainly use for the rest of their lives.
Anthony attended the Under the Sea (seafood) course, while Peter Salerno chose the Mediterranean Cuisine cooking class.
Both Peter and Anthony raved about their experience (not to mention they brought home enough food to last them for days!) at the Culinary Institute of America.
If you are anywhere near the CIA facilities in Hyde Park, NY, St. Helena, CA, or San Antonio, TX, Peter Salerno implores you to expand your cooking horizons and take a course at the CIA nearest you. It’s a true master class in cooking.
Peter Salerno was so enamored with the recipes he learned at his CIA Mediterranean Cuisine cooking class, he’s sharing two of them with you today:
Chicken Tagine with Apricots and Golden Raisins
Paella with Quail, Shrimp and Chorizo
Both dishes are fresh takes on classic Mediterranean fare, and Peter and his family were thrilled with the results. We hope you are too! Please enjoy these recipes and share them with your loved ones.
CIA Chef Recipe: Chicken Tagine with Apricots and Golden Raisins
CIA Chef Recipe: Paella with Quail, Shrimp and Chorizo
Peter Salerno’s Family Tradition Shines In Custom Kitchen Photo
Three generations of the Salerno family meet in one gorgeous Peter Salerno-designed kitchen. The result is a photograph that needs very little description:
On the left is Peter Salerno – master designer, CMKBD, and founder of Peter Salerno Inc. (the most-awarded designer by NKBA since 2003). On the right is Peter’s son Anthony Salerno, the third generation of Salernos to join the custom design craft in the United States.
In the center is Rosolino Salerno, Peter’s father and the man who “started it all” for Peter Salerno Inc. “Ross”, as he is affectionately known, is the patriarch of the Salerno family and a master craftsman in his own right. His name is the inspiration for Peter Salerno’s “Mastro Rosolino” cabinet line.
Lest we forget the kitchen! It is a one-of-a-kind Peter Salerno Inc. original custom-designed kitchen. The Saddle River, New Jersey kitchen features custom handcrafted tin range hood, custom ceiling with mirror inlays, custom cabinetry created by Peter Salerno Inc., a custom-crafted island and backsplash tile design.
Want a Peter Salerno Inc. kitchen of your very own? Fill out the contact form below!
Tracy Salerno of Peter Salerno Inc.: Exclusive Interview
It’s often said that behind every great man is a great woman. But when it comes to Peter Salerno, his wife Tracy certainly doesn’t stand behind him. For decades, the two have stood side by side, not only as husband and wife but as the “patriarch and matriach” of Peter Salerno Inc.
Ask anyone in the Peter Salerno Inc. showroom and offices, and they’ll tell you quickly that Tracy is a driving force behind the business. She not only handles much of the day-to-day business operations of Peter Salerno Inc., but also has a vast working knowledge of custom kitchen, bath, interior and cabinetry design.
Since Peter Salerno Inc.’s humble beginnings in 1997, Tracy Salerno has played an integral role in its management, growth and overall success. We were privileged to take a few minutes out of Tracy’s busy schedule for an exclusive interview. In it, we learned about Tracy and Peter’s humble beginnings, current projects and business partners, stories from the Peter Salerno Inc. showroom, and plans for the future.
Interview with Tracy Salerno of Peter Salerno Inc.
Peter Salerno Blog (PSB): What do you remember about the first day Peter Salerno Inc. opened?
Tracy Salerno: First a little background: before opening Peter Salerno Inc, Peter worked in a family business owned by his father and uncle. For various reasons, but mainly so Peter’s artistic vision wouldn’t be stifled, we discussed Peter leaving and going out on his own, but he had to be ready to make that move, so the timetable was all up to him. Meantime, our children were both in school full time and I was going to get back into teaching.
I had my interview all set up and two days before, Pete said, “I’m leaving and you have to come work for me. It’ll just be us for awhile. By the way, I’m looking for a building to buy or rent.” A bit of a shock, but okay – I canceled my interview and took a crash course in Quickbooks, wood species and cabinet styles. Hardware catalogs were my nightly reading. The day we opened our first showroom, I remember feeling a little queasy, not sure if it was excitement or fear. We had it all on the line, all our money, our home….we had to make it work. But somehow, butterflies and all, I just knew it would all be okay. We have always believed the only way to get ahead is to dive in, start swimming and have faith. No one ever got anywhere by sitting on the dock.
PSB: Could you have imagined the business growing to where it is today?
Tracy Salerno: In 1997, we started in a small Cape Cod house on Goffle Road. We had to renovate the building completely. It was a dilapidated disaster when we bought it; I took one look at it and sobbed. After that I wasn’t allowed back in until the construction was done. We had a tiny showroom with 5 displays downstairs and offices upstairs.
To go from there, that memory, to this gorgeous design center, is literally a dream come true. Could I ever imagine it? In all honesty, yes. I know my husband, I know his drive. This was his dream from the day he bought the property. He saw the land and saw the vision. After my initial crying jag, I saw it too. I knew we would get here eventually.
PSB: You recently celebrated 2 years in your beautiful new showroom building. What’s your favorite part of the new showroom?
Tracy Salerno: We couldn’t be happier with the new place. The showroom is such an eclectic mix, two years later it’s still fun to come down here and take it all in. I had a ball “dressing” the displays and I still look for new things every time I’m out. It’s hard to pinpoint what my favorite part of the showroom is. I’d have to say just having the space to showcase the multitude of designs we are capable of creating.
PSB: What’s it like working in an office with both of your children?
Tracy Salerno: Funny thing, we never built the business or the building for the next generation. This was always Pete’s dream and we always encouraged Anthony and Gabrielle to pursue their own paths. Which they did with success. Circumstances and changes in their personal lives led them here as a temporary place to figure it all out then suddenly it was permanent. It’s great having them both here, especially since it was by choice not expectation. Both are growing in their positions and are truly assets to the company. The best part is having lunch with the two of them most days….even if I’m the one paying.
PSB: Tell us a funny story from “behind the scenes” in the Peter Salerno Inc. offices that we wouldn’t otherwise know about!
Tracy Salerno: Behind the scenes….you do realize you are talking about an office full of artistic designers right? Everyone has their own quirky personality which is fun to be around. Randomly funny or odd pictures will appear in such places as…. the restrooms. Federico paints, mainly abstract, so when he brings in a new work, we have a “guess what the subject” is game. A good song on a Friday morning might produce an impromptu dance party.
My personal favorite is a photo/certificate that hangs in Peter’s office. The day we officially opened the new builing, we took a picture outside the design center; everyone was in it–that is a major feat in itself. Being a Zoolander fan, Kimberly took the picture, added some text, framed and presented it to Peter. “The Peter Salerno Center for Kids Who Can’t Design Good and Wanna Learn To Do Other Stuff Good Too”. It’s epic.
PSB: What are your favorite things to do when you’re not working?
Tracy Salerno: Do I ever not work? Seriously, my ultimate “me time” is to flop in my favorite chair in my sun room with a good book. If I’m at the shore house, substitute front porch rocker with sun room chair. Puzzles. I like puzzles too; the crazier & bigger the better. My family thinks I’m nuts when I say it’s relaxing for me.
PSB: You recently started offering the TopBrewer coffee brewing system. Have you tried it, and what do you think?
Tracy Salerno: Top Brewer. I. Want. One. In. My. House. It’s a great product; my next kitchen at home will have one. Pete and I were at the factory in Copenhagen last year. Top Brewer wanted to enter the American market so select designers were given a tour of the factory and a tutorial. We had to bring it into the showroom as soon as it became available stateside. The clean lines of just a spout integrated in the counter eliminates the clutter of coffee accessories. The grinder & refrigeration unit fit in a lower cabinet. A self cleaning system keeps it low maintenance.
You are your own barista. Latte? No problem. Cappuccino? Espresso? Strong, light, in between, lots of foam, no foam…all there with a touch of the iPad or phone app. Also, seltzer; you can make your own seltzer. Soon it will have juice dispensing capabilities too. I am addicted to the machine.
PSB: What’s on the horizon for Peter Salerno Inc. that has you excited?
Tracy Salerno: Every day is a new adventure here. We never know who is coming through the door, that in itself is exciting. Through our clients, we never know where we’ll end up….like Russia. Seriously, Pete is doing a job in Moscow. Now that is pretty cool. Watching our team solidify and grow as designers and in their personal lives is tremendously satisfying. Right now we are enjoying where we are and the people we work with. That being said, we are always looking to reinvent ourselves to stay fresh and current, so you never know what is around the corner for us!
For more information about Peter Salerno Inc. or to schedule a showroom appointment, please call (201) 251-6608 or email info@PeterSalernoInc.com.
Leave it to our friends at Epicurious to come up with yet another stunning adaptation of a classic Sicilian appetizer recipe. This time, Peter Salerno is happy to serve up a fantastic Italian appetizer: eggplant roulade, or involtini di melanzane.
If you love the smoky, savory taste of grilled eggplant, then this recipe is sure to please. According to Epicurious, this preparation of eggplant roulade serves 4 as a side dish or 2 as a main course. We personally prefer to double the recipe and serve 8 for a classic family-style Sicilian appetizer!
Do you have any recipes you’d like to see Peter Salerno test and feature on PeterSalernoBlog.com? Do you want a beautiful custom kitchen of your very own? Leave us a comment, or email info@PeterSalernoInc.com!
Recipe: Grilled Eggplant Roulade (Involtini di Melanzane)
1 medium eggplant
4 tablespoons olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 tablespoons pine nuts
2 tablespoons finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 tablespoon freshly grated Parmesan
Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.
Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.
In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.
Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.
“Chicken under a brick” doesn’t sound all that appetizing – but it’s just proof that sometimes, you need to taste things before you judge! Pollo al Mattone is a classic southern Italian dish that you have to try, not only for its delicious flavor but its unique preparation.
Like many southern Italian meat dishes, Pollo al Mattone begins with a simple marinade based around olive oil. What sets this chicken dish apart is its preparation – it is literally cooked underneath a brick wrapped in foil!
Of all the preparations we’ve found online, we find that the recipe and preparation for Pollo al Mattone is at its best from our friends at Epicurious, who have created a simplistic, traditional approach to the dish. Try it out with your friends, family, loved ones and guests – it’s sure to be a flavorful hit, not to mention a conversation starter!
Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too.
Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you’ll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done.
For those of you who aren’t sure what spiedini is, think of it as a classic skewer or kebab preparation with a distinctly Italian (and flavorful) twist. It’s a favorite in the Salerno household, and Peter Salerno loves preparing spiedini with a variety of meats – lamb, beef, chicken and pork are the usual staples.
Whether used in small portions as an appetizer or made to a larger scale to feed a family, spiedini is as authentically Italian as a dish gets. From the very best meats to savory cheeses, from artisan-crafted breads to aromatic herbs and spices like bay leaves and cloves, the classic elements of spiedini take you to the heart of Italy. Adding extra Mediterranean twists such as anchovies, capers and premium olive oil take this dish to the next level.
While there are many fabulous preparations for spiedini (and Peter Salerno has his own secret traditional family recipe), we fell in love with this savory recipe courtesy of the fine people at Epicurious. It’s a recipe from Bon Appetit circa 1996, and its Lamb and Rosemary Spiedini brings fresh, diverse, distinctly Italian flavors to your table.
Lamb & Rosemary Spiedini: Courtesy of Epicurious
2 Servings: CAN BE DOUBLED
Orzo (a rice-shaped pasta also known as riso) can be mixed with diced summer squash, olives and red bell pepper to make a colorful bed for the lamb skewers. Toss some shredded romaine and red cabbage with an oil and vinegar dressing to serve alongside, and end the Mediterranean-style meal with honey cake from the bakery.
5 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 teaspoons grated lemon peel
10 ounces boneless sirloin lamb chops, cut into 1-inch pieces
1 red onion, peeled, cut onto 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
Prepare barbecue (medium-high heat).
Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.
Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.