Add Some Sweetness with Brooklyn's Famous Chef

Nothing really happens at the end of January/early February. No big holidays, no three-day weekends—it’s just a dull gray stretch of winter with nothing to look forward to. 

This is why I find it necessary to celebrate everyday—but rather than going out to the bar and blowing my meager paycheck on booze, I thought it might be nice to act like a grownup for once and invite a few friends over for pie (and whiskey).  

I used to live on food, and every day the delivery guy would recommend the pecan pie. Eventually, I just walked out there and tried a piece. Totally worth the walk, great for sharing with friends—pair with bourbon, dessert wine or hot cider.

Chef Daniel Weisse—a.k.a "Chef  Dano"— is the co-owner of Brooklyn’s famous, and is the creator of all the items therein.  This is his story and recipe:

My uncle owned an Italian restaurant in Bay Ridge, Brooklyn for about 40 years. [Sorentto's] That is where I gained my love for the business.

After moving to Westchester—we would go back to Brooklyn almost every weekend, and a lot of the time was spent at the restaurant. I would make my way to the kitchen and hang out with my uncle. By watching, listening and asking 1000 questions—I learned more than most people would by attending culinary school.

I bought my first pizzeria when I was 22. Over the next seven years, I bought, operated and sold three additional pizzerias. 
Marring a Greek girl only furthered my education in the restaurant industry.

Greeks being synonymous in the dinner business, my wife was no exception to this.  Having a father-in-law who in his own right is a culinary genius, has expanded my culinary knowledge tremendously. This is where I've learned the art of pastries.

My father-in-law currently owns the Broadway Diner in Baltimore MD. I make the drive down to Baltimore at least once a month, and spend the whole day in the bakery—in the basement of the diner learning the art of baking. Not just pastries, but muffins, cookies, pies, breads and so much more. The things that I have learned from my uncles and my father-in-law, no schooling would have been able to teach me.

 Do not misunderstand—I am not saying that school is not a wealth of knowledge, however, I was taught from experience. The "old school" way by "old school" artists if you will.

All that I have learned and having a wife just as involved as I am in the business has helped to us make the success that it is today. It has also helped us in being able to compete with all the chain restaurants that have taken over the city of White Plains.

Chef Dano’s Pecan Pie

Ingredients:

• one 9 inch pie crust
• one cup chopped pecans
• three large eggs
• 2/3 cup of sugar
• 1/3 cup of butter
• 1/2 teaspoon salt
• one cup dark corn syrup

Mix together well, adding the pecans last.
Fill pie crust to the rim, bake at 375 degrees for 40—45 minutes. Allow to cool at least one hour. Serve refrigerated, at room temperature or warm with a scoop of ice cream.