Vessel NOLA - Pan Seared Diver Scallops with Tart & Creamy Lemon Truffle Risotto with Chive Oil
A tart yet creamy savory lemon truffle risotto, topped with pan seared Diver Scallops, garnished with chive oil and micro chervil.
CHEF AMANDALYNN PICOLO'S STORY
Chef Amandalynn Picolo was born and raised in Gretna, Louisiana in the Greater New Orleans Area. She comes from a large German Italian family and it was from their influence that she developed a love for cooking at a young age. By the age of eight she was preparing entire dinners at home for her family and creating Christmas cookie bags for them over the holiday season. After graduation, Amandalynn tried her hand at Computer Engineering, but she kept cooking jobs which was her passion. In the end, her love for culinary won out and she chose to go to school for Culinary Art. Amandalynn acquired an Associates in Culinary Arts and a Bachelors in Hospitality Management from Stratford University in Falls Church, Virginia. Wanting to understand each operation of the restaurant hospitality field, she has worked as a sous chef, restaurant manager, and a director of outlets in a hotel. Amandalynn now has nearly 19 years of food and beverage experience. Her new American cuisine mixed with New Orleans influences have earned her rave reviews and she has established a large following with locals and tourists since taking over as head chef at Vessel in 2018.