CALF_News_Oct_Nov_2018

54 CALF News • October | November 2018 • www.calfnews.net By James Coope Contributing Editor  CALF BEEF REVIEW Pino’s Castle Pines, Colo. Where’s the Really Exceptional Years ago, Joe Sabia, a businessman and volunteer firefighter from Long Island, N.Y., was walking through the Mediterranean island of Procida with his father, Guiseppino, who immigrated to the United States in the 1950s. Sabia recalls the reception his father enjoyed as he returned to his native Procida, with villagers yelling “Pino, Pino!” to his father as they walked by (Pino hap- pens to be short for Guiseppino). This memorable experience with his beloved father stays with Sabia to this day, as well as the sights, tastes, and sensations of the idyllic seaside village. Upon his return to New York, Sabia returned to his finance career during the day and his volunteer firefighter career after hours and on weekends. Guiseppino returned to his job as a manager at the Mariners Inn, a restaurant in Long Island. The trip helped establish Sabia’s passion for authenticity – not only with food, but also with life. Sabia shared his stories of his trip to Procida with his firefighting crew, and from that moment forward, Sabia was affectionately referred to as“Pino” at the firehouse. While the experience in Procida ignited a passion in Sabia, there were a number of events that continued to impact his life. Sabia lost his wife Christine to breast cancer in 1987. As a fire- fighter, the events of 9/11 made a profound impact on Sabia’s community and country. When Sabia’s father passed away in December 2012, Sabia’s second wife, Allison, suggested that it may be time for them to make their own journey west. In June 2013, Sabia, Allison and their two children settled in Castle Pines, Colo. After arriving in Colorado Sabia enjoyed retirement for a few months. That didn’t last – he is not one to stand still. Allison suggested that Guiseppino’s legacy should not die with him, and she encour- aged Sabia to open “Pino’s,” a restau- rant inspired by and named after his late father. Sabia opened the restaurant in early 2017, and Pino’s quickly became a neighborhood favorite. Just like at the firehouse in Long Island, Sabia is better known at work as “Pino.” While many of the things you will find on the menu at Pino’s are authentic recipes from Procida, Sabia believes that infusing the local flavors and tradi- tions, as well as making a personal connection to the food, are impor- tant. Sabia longed for the tastes of his homeland, but also wanted to experience the local flavors, and that inspires his creations. The most popular dishes include a traditional Chicken Parmesan, sliced and tenderized with homemade bread crumbs. The Penne Rustica is a blend of his Italian background but accompanied by sausage flown in from Brooklyn. His Fettuccine Christine is named in memory of his late wife and daughter, who share the name Christine. His signature beef selection is the ribeye, which is a Prime, grass-fed cut sourced from local ranchers. Not to be outdone, the veal may be his best-kept secret, with many of his customers walking away believing that they may have just enjoyed the best veal dish of their lives. Seasonal specials often quickly become regular menu items at Pino’s. He started cooking with locally sourced green chilies, which became a fan favorite, using them in sauces and unique combinations. The Green Chili Cannelloni dish is an Italian enchilada – a fusion of pasta, chili, ricotta and Bolognese. A regular at local farmers markets, Sabia picks up fresh veg- etables and flowers, and both actually make it on your plate. His Broccoli Rabe is hard to find in Colorado, and Pino’s is the place to enjoy it. Earlier this summer, Sabia brought back 100 squash blossoms and created an appetizer of farm fresh flowers filled with ricotta cheese and topped with lemon butter and capers. It’s not hard to find Sabia when you visit Pino’s. He spends time in the kitchen, working the bar, bussing tables, but he always finds time to mingle with his customers. Pino’s is active in the community, hosting fundraisers for local schools, honoring the military, raising breast cancer awareness and raising money for survivors of 9/11, many of whom Sabia knows personally. The story of Pino’s is an authentic American success story told through its authentic recipes and flavors. Guiseppino’s legacy is alive and well in Colorado, and served daily at Pino’s. 