Each menu item is made from scratch using traditional ingredients along with contemporary cooking techniques. The result is unexpected combinations including foams, gels and caviar that are as pleasing on the plate as they are to the palate. The menu also features wine pairings, special courses and tastings designed to enhance and elevate each component.
You don’t grow up in the Italian section of Paterson, New Jersey without knowing your way around a kitchen. Chef Frank Tammaro took the lessons he learned from his mother and grandmother and turned it into a 30-year passion in food. In that time, Frank has had the opportunity to eat in some of the country’s best restaurants and study alongside some of its best chefs. He drew from all those culinary experiences and opened Frank’s Cucina in Harwichport, a supper club that he ran out of his home. After years of cooking for 10-20 people per night, Frank decided it was time to bring his unique take on fine dining to a larger audience. In Certo’s, Frank has created a place where unique ingredients and avant-garde cooking techniques combine to bring Cape Cod its new home for modern Italian cuisine. Not bad for a kid from Paterson.
Chef Kenneth C. Hughes brings over 25 years of “farm to table” style cooking experience to Certo’s. Having trained in Napa Valley during the 1980’s, Ken was at the forefront of the California/French/Italian Cuisine Revolution. Posts in Europe, South America and a stint as Executive Chef at the award-winning Top of the World Restaurant in the Rocky Mountains has shaped his approach to cooking. Now, he joins Certo’s in Chatham (right here at sea level) to help redefine the culinary scene on Cape Cod. By the way, Ken is also a Level 1 sommelier. So, if he makes a wine suggestion, take it. You’ll never regret it.
Although it sounds like something that should take place in a college laboratory, molecular gastronomy is actually the science of food. Using modern cooking techniques to stimulate physical and chemical transformations in ordinary ingredients, allows us to pull off such feats as making elegant caviar out of a garden tomato. The discipline of molecular gastronomy is equal parts social, artistic and technical. Far more liberal arts than pre-med, don’t you think?