The hot seat

PHOTO: PATRICK SABLAN

Chef Dean Zanella of 312 Chicago

Ingredient Since it’s winter, we’re focusing on organic beef, poultry, pork and lamb from local farms. We just bought a whole cow from a local farmer and are finding ways to use all the other cuts besides tenderloin and sirloin. We ground up the “extras” for a very tasty batch of bolognese sauce; we also slow-poached the cheeks in broth and made a delicious risotto from that.

Kitchen gadget My new Korin knife (a Misono UX10 Santoku, to be exact). There is nothing like working with a new sharp knife. If you ever want to buy a chef a nice gift, always get them a good knife.

Restaurant Recently I had a craving for Italian-American so I went to Gennaro’s (1352 W Taylor St, 312-243-1035) and got the braciole. I love the feeling of this little family-run restaurant—it’s always great.

Inspiration I can always fall back on the Piedmont region of Italy for inspiration. I had such an amazing time there recently, meeting with different wine makers and being introduced to restaurants in the area. But it was when Gianluca Viberti opened his family’s little restaurant in Barolo just for me that stands out most in my memory. His mother cooked this incredible seven-course lunch while we tried old vintages of Viberti wines.

Music to cook to The music I like to cook to now, other than Bruce Springsteen, is the soundtrack from my favorite movie, Big Night. How can you go wrong with Louis Prima? I know my staff likes it because I’m on my fourth copy of the CD—no one returns it after they borrow it. As for dancing to it—never. I’m told that I make Elaine from Seinfeld look like a Solid Gold dancer with my moves.

136 N LaSalle St at Randolph St (312-696-2420).