Flavor Medley: DiBernardo pickles local shrimp in a pungent brine along with onions, lemon, and dill. (Opposite) In this fresh salad, grilling gives the corn a sweet boost to balance the jalapeño spice.
Swig & Swine owner Anthony DiBernardo (left with his children, Mia and Asher) spends his days off outside by the grill, preparing favorites like herb-brushed steaks and grilled corn salad.
Pickled Shrimp
Grilled Corn Salad
Raise the Steaks: The pitmaster seasons rib eyes simply with salt and pepper and then glazes the meat using a savory herb bundle of thyme, rosemary, parsley, and tarragon dunked in melted garlic butter.
Wood-Grilled Rib Eyes with Herb Brush
Back to Basics: When preparing the pudding, simmer the milk before adding the flour and sugar; otherwise, the thickening process takes three times as long, notes the chef.
Tropical Twist: Bands of coconut pudding and toasted coconut mingle with whipped cream and vanilla wafers in this luscious spin on the classic banana pudding dessert
Swig & Swine’s Anthony DiBernardo shares some favorites and how his restaurant is faring through the pandemic
