Belong is partnering with local chefs to bring delicious new recipes into our rotation. This month’s collaboration yielded an incredible dish featuring Vallone’s Italian sausage, fusilli pasta and fresh rapini, finished in a traditional light garlic sauce with Tony’s Sicilian EVOO. Thanks to Chef Kate McLean for hanging out with us!
Kate McLean is a chef and multi-genre writer and journalist. She also has spent time working on the food desert issue within America for the Houston Food Bank, specifically in the Sunnyside neighborhood. At the same time during the pandemic, while working for the Food Bank, she oversaw their Neighborhood Super Sites. Best known for her executive chef tenure at Tony’s, she worked for the iconic restaurateur Tony Vallone for nearly eight years and prior to that cooked in France, Hawaii, Seattle, and Colorado. She has since returned to Tony’s as executive chef and partner.
