Food

I began working in restaurants when I was only 11 years old. By the time I was 12, I had two restaurant jobs. I continued to work restaurant jobs until I graduated from college and served in AmeriCorps.

Food has always been a part of my life and my family. It helped define who we were, are, and will be. It has been important to me to keep that tradition alive and nurture it as I raise my own children.

Valente's Italian Specialties

A love letter to the matriarchs in my family

Growing up, I was fortunate to have two mothers. In addition to my mom, my Nonna – her mother – lived with us. We had two amazing people and equally amazing cooks.

I struggled a lot when my nom died in 2004. I knew I wanted to do something to honor her memory, but I did not know what. When my Nonna passed in 2016, I decided to open Valente's Italian Specialties as a small shop just like the small stores in Abruzzo, where my mom was born.

The first step was to create a proof of concept. Valente's started as a vendor at farmers markets and a private caterer. We attended upwards of six markets per week, including the coveted Rittenhouse Square market in Philadelphia.

As the business grew, I found a small brick-and-mortar location tucked away in a small suburban courtyard. It matched the aesthetic and vibe of my vision and the shop opened later that year.

We made fresh pasta and cheeses in addition to carefully curating a selection of artisan cheeses and cured meats. We stocked the best imported products we could find and developed a family meal program.

In 2019, we were honored with the prestigious Best of Philly, awarded by Philadelphia Magazine and received multiple other "Best of" awards during our time.

Every ingredient that could be sourced locally was. We were fortunate to have nearby farmers markets, where we could pick up fresh produce and other products to use in our dishes. We were recognized as an NJSBDC Sustainable Business. In March of 2019, the Camden County Board of Freeholders named Valente's a Sustainability Champion.

Selected Press & Recognitions

Review Excerpts

Love love love Valente's! Their homemade delicacies are the best!
- Adrian R, Yelp

This place is fantastic. The food? Exceptional. The owner? Super nice. The store? Bursting with food stuff. 
- Rich R, Yelp

This shop is outstanding! The owner couldn't be nicer and the food is truly amazing.
- Kevin P, Yelp

Just came back from Rome and the flavors and textures truly made me feel like I was teleported back! Would recommend to anyone! What a gem!
- Kate M, Yelp

Hands down my favorite stop in Haddonfield! One day I will get my hands on some of their fresh mozzarella but it is always sold out (obviously a good sign)! 
- Alyssa R

Valente's Cucina

Boutique modern Italian

Valente's Cucina was a boutique modern Italian restaurant in Haddonfield, NJ. We pored over every detail meticulously and focused on using fresh ingredients and treating them with respect. If anything could be made by us, it was: butter, gelato, bread, pasta, and so on.

Cucina was the most elevated and refined of my concepts. A lot of effort was put into menu development, plating, presentation, and fine dining service. We partnered with a local winery to offer wines to pair well with the foods and hosted private events.

We offered a private Chef's Tasting Menu that consisted of five chef-selected dishes. The dishes were typically a mix of menu favorites and special recipes created just for that specific night.

At its peak, the restaurant was booking three months out. Despite limited interior space, our outdoor area spanned the entire courtyard, quadrupling our seating.

Even during the pandemic, we tried to make comfortable spaces for people. We put up 10x10 tents with linen-covered tables, comfortable seats, string lighting, and electric fireplaces to enhance the ambiance and ensure guests felt comfortable.

Selected Press & Recognitions

Review Excerpts

Our first time at Valente's was as good a meal as I have eaten in anyone of 80+ countries I have visited, including Italy-Rome/Venice/Milano/Naples, etc.
- William, Google

I’ve eaten in restaurants all over the United States and the food here is simply the best. The atmosphere and the friendliness of the staff was second to none. 
- Albert M, Google

If you know Italian, and your feel like being teleported to Italy for your dinner experience, you need to get here.
- Medina, Google

The finest, freshest, most skillfully-prepared Italian food in the entire Philadelphia region.
- Brian L, OpenTable

The Fare Porter

Smash burgers with panache

The Fare Porter was a short-lived but highly regarded upscale burger concept in Haddonfield, NJ. We created innovative dishes, craft milkshakes, and a non-alcoholic cocktail menu. Sadly, we ran into staffing issues and pandemic shockwaves that we could not overcome.

The original idea started much earlier than The Fare Porter's conception. A group of three of us tested the idea at the local farmers market. We were selling out of burgers by 11:00 every morning. We knew we were onto something.

The pandemic and other responsibilities pulled us in different directions, and the idea eventually morphed into The Fare Porter. Like the original proof-of-concept, it was an immediate hit. We were routinely selling out of burgers and could not keep up with the demand.

This was thrilling and amazing, but also led to its premature end. Due to circumstances beyond my control, we lost some integral pieces to the business and things fell apart. Even if it was not around forever, I am glad people could get a taste of what we could do – both literally, and figuratively.

Selected Press & Recognitions

Review Excerpts

Best burger I have EVER had. Unique menu!!!
- Tom P, Yelp

To say it was the best shake I ever had...they had me at marshmallow.
- Heather G, Yelp

All three burgers immediately jumped to the top of our "best burger ever eaten" list.
- Andrew W, Yelp

We were blown away at how everything was absolutely perfect and delicious on their first day officially open!!
- Allison N, Google

Probably the best Burger I've ever had. The truffle fries were amazing too! 
- Sonia C, Google

Ghost Concepts

A lifeline to outlast the pandemic

At the beginning of 2020, I was faced with a decision: Should I leave Valente's Italian Specialties unchanged or expand it into a restaurant? I chose the latter, and the world shut down just two days into construction.

As a food business, we were considered essential and could remain open. However, this was not a time to stock up on specialty olive oils and expensive cheeses. Innovation and adaptation were the only options. So, that is what happened; I adapted.

Cilento Sandwich Co.

Cilento Sandwich Co. and Basta were created in short order. We toyed around with the idea of Cilento prior to the start of the pandemic, but we leaned into it during that period. The menu offered a variety of cutlet sandwiches, breakfast offerings, cheesesteaks, salads, and more.We built as strong a following as any business could during that time, and our cheesesteaks were the standout items.

One guy drove down from New York to get lunch and then headed back up. That is neither a joke nor an exaggeration. He tried to do the same a year later, this time bringing his kids. Unfortunately, we had already converted to Valente's Cucina and had none of the ingredients available. I felt awful.

Basta

Basta translates to 'enough' in English. It sounded close enough to 'pasta' to use, while also capturing our exhaustion and frustration with the global health crisis.

Basta came later and served as a transitional step toward Cucina. Some of the comfort foods from Cilento were brought over to the menu, and comfort foods like Penne alla Vodka and Saltimbocca were added.

We deconstructed traditional ideas to make them work within the confines of the pandemic, like virtual private pasta classes. Groups of friends could sign up together and join a Skype video call, no matter their location, and we would teach them how to make pasta.

We offered kits that people could pick up in advance of the class. Or, if the participants were not in the area, we told them what to order and where to get it. These events became joyful ways for friends to reconnect and, for a few hours, forget the pandemic while enjoying each other’s company.

Valente's Cucina Beta

As the world came out of the pandemic, construction resumed on Valente's Cucina. Beta existed solely as courtyard seating, where people could enjoy much-missed sunny days and fresh air..

Beta's menu was fun and a step in a different direction from what previously existed. Parts of Cucina’s eventual menu were derived from it, but other items were created solely for this stopgap period.

A popular menu option was the Insalate di Anguria, which consisted of limoncello infused watermelon, gorgonzola, small-batch olive oil, Saba, and fresh mint that we grew on site. Another was the Caponata Flatbread, topped with Sungold tomato confit, fried peppers, imported pinoli, and a balsamic reduction.

Honestly, Beta was my favorite part of the restaurant journey. I got to have fun and be creative without feeling the need to impress anyone. It was also an opportunity to reinterpret the Abruzzese dishes I grew up eating. If I ever opened another food business, it would be this one.

Select Press & Recognition

Review Excerpts

Someone in town mentioned this hidden gem and recommended the cheese steak... The cheese steak was incredible.
- Lee M, Yelp

Great sandwich place. Hidden gem literally lol
- Jim C, Google

The best prosciutto and Mozzarella sandwich I've had outside Italy - sandwiches are way better then anything else in Haddonfield. 
- Matthew T, Yelp

Incredible food. Do you like Italian food? Looking for the best sandwiches around? You found your place.
- Gene D, Yelp

I've tried almost every sandwich on their menu as well as their meatballs, pasta, it's been almost three years since I first starting trying their food and I haven't looked back since. I'm hooked, one of the only few places in the world that still amazes me every time I place an order.
- Michael K, Yelp