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| Chef Steve "I have always loved Italian food. There is just something about a marinara sauce made from vine-ripened tomatoes, garlic, onions and other fresh ingredients and spices. To me, it is incredibly delicious. I guess that was my incentive to open an Italian restaurant. To accomplish my dream, I went back to school to get a culinary education in the fine art of gourmet cooking. With my education I learned a lot about cooking methods, 'sensation requirements', cooking temperatures, cuts of meat, and numerous other restaurant related subjects. But the way I prepare my Italian dishes has not changed at all over the past 40 years. In this day and age of microwaves and frozen dinners, I have found that the old ways of cooking, like many other things, might take a while longer. But the added flavor and taste is much more rewarding. - Steve Chef Sharon The idea or dream for a tearoom originated a long time ago in my mind and heart as a young girl. I can still recall my grandmother, a fine lady with a laugh like tinkling crystal pouring tea with a beautiful flourish from an elegant teapot into a variety of teacups at the head of the dining room table. She also had the grandest display of pastry tarts and pies laid out in the kitchen for family gatherings. The combination of the tarts and teas were the inspiration for servicing the reality of the tearoom at Tuscany’s today. It is with great joy and pleasure to share this dream with those who visit in a tangible way. - Sharon |
 "Join us for dinner at Tuscany's some evening and taste the difference for yourself. Until then, Bon Appetito," -Steve |
