Anthony Sicignano has two culinary missions: the oversight of nine restaurants at a luxury oceanfront resort, and making healthy eating a desirable and savory experience for his kids.
The Executive Chef of restaurants at The Breakers Palm Beach is the father of three young children, ages 6, 2 and 16 months, and aspires to make children’s menus inviting for kids and equally rewarding for parents…just as he does with all of his restaurant menus. Incredibly talented yet charming and unpretentious, he provides practical tips and engaging advice, tapping the ‘labs’ of his kitchens at home and at the legendary hotel, where he has been chef for over 15 years. Chef Anthony has created fabulous recipes for dishes kids love, like Organic Mac & Cheese, Turkey Meatballs and Vegetable Omelets…extra servings always seem to be on hand for adults, too!
The Breakers chef utilizes as much fresh produce as possible from local growers (at the resort, his restaurants serve produce the day it’s harvested), and each restaurant features a selection of organic and sustainable offerings, with emphasis on healthier foods with lower saturated fats and minimally processed ingredients such as white flour and sugar.
Anthony Sicgnano has offered KidsAroundCanada.com two of his delicious recipes to share with your families.
The Italian Restaurant at The Breakers - Organic “Mac and Cheese”
2 pints organic cream
1 lb organic American cheese
1/4 c organic Colby cheese, shredded
1/4 c organic Monterey jack cheese, shredded
1 lb dry pasta, elbow macaroni recommended
Method:
- Reduce cream by 1/3.
- Whisk in cheeses over low heat until smooth.
- Cook pasta and drain water.
- Incorporate pasta into sauce.
Turkey Meatballs
1 lb ground turkey
½ cup wholewheat breadcrumbs
2 slices whole wheat bread
½ cup part skim mozzarella cheese grated
¼ cup Parmesan cheese, grated
2 cloves garlic, chopped
2 tbs parsley, chopped
1 pinch dried thyme
2 whole eggs
salt and pepper to taste
Method:
- Soak breadcrumbs and bread in ½ cup warm water.
- Combine all ingredients in bowl.
- Drain excess water from bread and add to ingredients.
- Mix until well combined.
- Season with salt and pepper.
- Form into 2-inch meatballs.
- Place on lightly oiled tray.
- Cook in a 375-degree oven until internal temp of 160 degrees.
Chef Sicignano is the Executive Chef of restaurants at The Breakers Palm Beach. He earned his stripes with an Associates Degree in Culinary Arts from the renowned Culinary Institute of America. He has been involved with that school’s mentorship program as well as being honored by Johnson and Wales University as a “Distinguished Visiting Chef.” Since the young age of 14, he has been working in his family-owned restaurants. With a culinary career that spans more than 20 years, Chef Sicignano has held various positions, including the banquet chef at the famed Waldorf Astoria Hotel in New York City and restaurant chef positions in East Hampton and Long Island, New York. His affiliations and honors are vast and include: Member of ACF, Penn State University Continuing Education Program, Hilton Supervisory Development program, Dale Carnegie “High Impact Presentation,” Johnson and Wales University “Distinguished Visiting Chef,” Culinary Institute of America mentorship program, Head of The Breakers culinary externship program, The Breakers Manager of the Quarter recognition. Participated in the following various culinary events: “Taste of the Nation” Palm Beach and Miami, The International Wine and Food Society of Boca Raton, Florida, Chaine des Rotisseurs, Palm Beach and West Palm Beach Chapters.