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This profile was last updated on 1/28/14  and contains information from public web pages.

Executive Chef

Local Address: Portland, Oregon, United States
Lucca Restaurant
 
Background

Employment History

Education

  • Dartmouth College
24 Total References
Web References
Wake up to ravishing radishes There's more to radishes than big and red
www.sfgate.com [cached]
I like how they can be crunchy or cooked," says Lissa Kane, executive chef at Piatti in Mill Valley.She's been using County Line Harvest's French Breakfast radishes in a variety of recipes using salmon, mint and lemon.
"They have a little heat.They can be a little sweet and a little bitter, " Kane says.
...
This recipe, from executive chef Lissa Kane at Piatti in Mill Valley, can use any spring radishes if French Breakfast aren't available.
Marin Independent Journal - Lifestyles
marinij.com, 6 Dec 2005 [cached]
There were platters piled with wood-fired flatbread with goat cheese; balsamic onions and radicchio; polenta with Point Reyes blue cheese and mushrooms; and puff pastry with ricotta, broccoli rabe and roasted garlic from Piatti Locali's head chef Lissa Kane.
Lissa ...
www.earthboundfarm.com, 17 Oct 2001 [cached]
Lissa Kane
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about Lissa Kane
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Lissa KaneLissa Kane has two distinct food memories from her childhood in New Hampshire - finding the butter her grandmother hid in her yams at Thanksgiving and making the salad each summer night with freshly picked lettuce and tomatoes from the backyard garden.
Lissa found her way to Washington, D.C., after graduating from Dartmouth College in 1990.In D.C., she worked as a bartender and discovered her love of cooking, entertaining and the restaurant business.She decided to pursue a career in the kitchen and attended culinary school at L'Academie de Cuisine in Bethesda, Maryland, in 1993.Lissa traveled across Southeast Asia, Australia, New Zealand and Hawaii, working and sampling the local cuisine.Eventually, she made her way to San Francisco, ready to expand her cooking career.Lissa landed at Restaurant LULU and discovered the wide variety of seasonal produce available in California, and the joys of cooking on wood fires.
Lissa joined Piatti Restaurant in Mill Valley in 1998 as a Sous Chef and relocated two years ago as Executive Chef at the Carmel location.She combines inspiration from her two recent trips to Italy with the abundance of fresh local ingredients to create her simple, yet sophisticated, dishes.She recognizes the importance of fresh ingredients to make her rustic Italian food at Piatti Restaurant in Carmel.
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Lissa Kane, Executive Chef, Piatti Restaurant, Carmel, California
Recipes byLissa Kane
Lissa Kane wasthe featured chefat a Farm Stand Chef Walk.
Marin County Farmers' Market Association, San Rafael, California, USA
www.marincountyfarmersmarkets.org [cached]
Civic Center June 24th- Lissa Kane of Piatti Locali
EARTHBOUND FARM CHEF WALKS LEAD GUESTS ON A CULINARY ADVENTURE WHILE BENEFITING NON-PROFIT ORGANIZIATIONS
www.checnet.org, 23 Dec 2001 [cached]
Chef Lissa Kane, Executive Chef of Piatti Restaurant in Carmel, California
The first Chef Walk in the series will benefit CHEC, a national nonprofit organization dedicated to educating the public, specifically parents and caregivers, about environmental toxins that affect children's health.Local Chef Lissa Kane will lead an informative Chef Walk ending with a cooking demonstration that emphasizes the regional Italian cuisine of Piatti.A special wine tasting hosted by Robert Mondavi Winery follows for Chef Walk participants.
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