Tony at The Tropicale

A picture's worth a thousand words - Chicken Parmesan, baked with imported prosciutto and provolone cheese, lots of marinara, and a twist of spaghetti on the side - 'nuff said. All week @ Tropicale😛

This week, we're baking "Pizza Capricciosa," one of the classic combos found in every Italian pizzeria - ham, mushrooms, artichokes, oil-cured olives, and scarmoza cheese. A lot closer than Italy, you can find this happiness all week @ Tropicale 😛

In the 80's, a few, young, California innovative chefs, started topping pizzas with all sorts of ingredients from barbecued chicken to sour cream and smoked salmon. This week, we've put together a Carne Asada Pizza with Jalapeño Jack, Guac, Salsa, and juicy grilled Skirt Steak. And there you have it. All week @ The Tropicale 😜

Morocco is most know for its Tajine, a slo-cooked stew of meat, vegetables, and exotic spices baked for hours in a special clay pot. The locals prepare them daily and serve them with couscous on the side. This week at Tropicale, I'm making a "restaurant" version with organic chicken, olives, dates, preserved lemon, and all the spices. Thank you Morocco for giving us Tajine!!

Spring is when asparagus come around and this week, we're baking them on a pizza with Fontina cheese, shallot marmalade, and a generous sprinkle of truffle salt. All week @ Tropicale!

The West End of London is known for its Indian restaurants and the glorious food they serve. Vindaloo Curry stands out as my favorite, a fiery blend of tomato, ginger, chilies, and spices. This week we've done it vegan, with cauliflower, peppers, garbanzos and peas, spooned over basmati rice and spiced just hot enough to make you sweat a little. All week @ Tropicale !! 😜

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