Gifts, Panettone and More
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How long have you been with Gruppo Terroni?
Linda (L): I think since time began...Lol 24 years
Chef Marco (M): I have been happily married to Terroni since 2002
What has been your favourite memory since then?
L: After 24 years of so many great lasting memories it's hard to pick just one. If I had to, it would be the first time I walked into Balmoral and asked Cosi for a job. That first memory grew daily into dozens, hundreds and thousands of special moments with the Mammolitis, coworkers, and guests who became lifelong friends.
M: Hmmm. Any shift working Gionvana Alonzi - guaranteed something memorable to happen. Actually. So many years and so many good times, but one that stands out is the day that Vince brought in some truffles for us to try some dishes with and when we came back from tasting, Vince realized the truffle he left behind on the counter was gone. We all got on all fours looking for this truffle and couldn't find it. After searching for 20min or so, the dishwasher comes clean and tells us he ate it. Popped it right in his mouth thinking it was a chocolate. You could imagine the surprise on our faces after hearing that.
What is your favourite part of your job? L: My favorite part of my job is the interaction with people. Working everyday with staff as a team! Watching our guests enjoy their celebrations and listening to positive feedback.
M: It's just amazing how we always seem to attract so many amazing staff. I've worked with so many people for so many years. To see people grow and their lives change, families created, it's just awesome. Training and working with people who have gone on to open up their own restaurants or even move on to become head chefs makes you feel like you have done something good.
What is your favourite dish on the menu?
L: Can I say 2?
1. Limone when I was pregnant I ate it every day
2. Natalina pizza the balance of flavours is perfect
M: Ooh..a nice creamy Norcina, The smell of the sausage caramelizing after hitting it with wine and then topping it off with fresh truffles. Such a beautiful dish.
What is your favourite part of working with each other?
L: My favourite part of working with Marco is our common understanding. Like me, he has been with the Terroni group for over 2 decades. “We speak the same language" and sometimes understand each other without speaking. I respect the high quality he expects from his kitchen team. The great working environment has grown into a friendship
M: She's just too cool. Cool in every meaning. She's got to be the coolest 35-year-old out there.
Pizza or pasta?
L: PIZZA
M: Now that's a tough one. How about a pizza with pasta on top? Don't knock it til you try it.
Wine, cocktails or beer?
L: Franciacorta!
M: Bourbon..Wild Turkey
Terroni Queen has come a long way since it first opened. Tell us a bit about the changes you’ve seen and how it has grown.
L: Terroni Queen is the original location. Everything has grown from there in the right direction. The menu has grown, the restaurant has grown, and staff have grown, and the client base has grown, I've seen ideals turn into reality. The idea of serving quality authentic Italian food scaled to a larger client base has been the biggest change in terms of overall seating capacity. This location once had no tables and only bar stools now we serve over 300 guests! We have done this and focused on our authenticity and charm.
M: When I first started here it was all about interaction with the guests. Working in the deli station I sometimes ran food to tables. I remember dressing like one of the servers and running food to the patio and to my surprise it was Ron Howard and Renee Zellweger. After the first big reno, the kitchen was kinda in the back so interaction was limited. But our new window to the kitchen really brings back that interaction. This latest reno blows my mind. Watching it come together while working was an awesome experience. It never seemed to be moving forward and then one day you’re like oh wow Larry this looks amazing. It took two-plus years but man what a beautiful space.
Describe the new space in 3 words
L: Warm, inviting, elegant
M: So F'n Cool!
