Page 131 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

brought Chef Cristian to Sassella. About a
decade ago, with only a few months left on his
American visa, the young chef dined on risotto at
the Stakeout Grill & Bar in Taos, New Mexico.
When the owner, Mauro Bettini, asked him if he
liked it, Cristian demurred, but the look on his
face must have signaled his low opinion of this
classic dish.
Bettini asked Cristian if he could do better.
Confident, he returned the next day with his
risotto for Bettini to sample. A few forkfuls later,
Bettini said that the dish made him feel like he
was back in Italy. On the spot, he offered Cristian
a job. That’s how the chef ended up in New Mex-
ico, where he would meet his wife, and two food
lovers named Lawrence and Suzanna.
A trio of incredible desserts ends our evening.
Cristian put his stamp on a fine dining staple,
Crème brûlée, countering the sweetness with a
dash of espresso. It’s a Sassella favorite, along
with the Cannoli a Modo Mio. The candied tuile
shell holds a tangy lemon mousse and is gar-
nished with fruit gelée, sea salt caramel pearls,
and fresh fruit. Taking the prize for the most dra-
matic ending was the gorgeously plated Torta
Cioccolato with chocolate génoise and crème
sparked with cherries and brandy.

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