Today we’d like to introduce you to Rachael Grossman.
Hi Rachael, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I started cooking in my grandmother’s kitchen as a little girl. She taught me everything from classic french techniques, mother sauces, homemade cakes with intricate decorating, homemade candied violets, perfectly clarified consomme’ soup and much much more.
I always loved cooking and sharing food and always knew that cooking was going to be my life and livelyhood. I went to a Le Cordon Bleu culinary school in LA after high school, and ended up working in the Italian countryside as an internship after that. It was there that I really found my calling: The rustic simplicity of the food, amazing ingredients that popped- just dusted with salt and olive oil, homemade pastas and the ability to improvise with whatever is on hand… and the hospitality and the culture blew my mind, the people’s passion and their way of feasting on life, sharing food in abundance no matter how little they actually had… I was so inspired.
I moved to Oregon in January of 2009 and worked for a stint in a fine dining restaurant in wine country just outside of Portland. I was happily making pasta from scratch every day, but really craved the casual, non pretentious inclusivity of the Italian table. So one day I ordered a “food cart” trailer on the internet and started a little authentic Italian style osteria on the sidewalk in SE Portland, in hopes of bringing real Italian food and pizzaz to the city. No frills, just really good food, seasonally inspired, served family style in a fun, unhurried al fresco environment. Artigiano was born in April of 2010, one month after my 21st birthday, and I’m still running it to this day as a ‘pop-up’ whenever I’m able to make the trip to Portland.
I started spending winters in the UP back in 2013, and would close up the food cart for the season so I could spend time with my family, ski, and host winter dinner parties in cozy U.P. homes. In 2020, I spent more time in the UP because of COVID, and I stumbled upon the Chapper’s Building for sale, and decided to buy it and start Strega Nonna.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Anyone running a restaurant who says it is a “smooth road” has got to be completely insane. But it sure has been a fun road with many struggles and bumps. My biggest challenge lately is staffing in a small community, finding people who are wanting to work, who are reliable and committed. When I first dreamed up Strega Nonna, I had envisioned a staff-run collaborative approach, and I’m learning that what I actually love doing is still cooking, hosting fun themed multi-course dinner events and fundraisers. Strega is actually in a transition period now, and I plan to be open much less. Starting in October, we will no longer be open with regular weekly hours, but will be open for special dinners and events.
Can you tell our readers more about what you do and what you think sets you apart from others?
I specialize in hosting multi-course dinners that are served up family style in a fun environment. I cook everything from scratch using the best ingredients I can find, and my cooking is inspired by my travels and experiences.
Any advice for finding a mentor or networking in general?
I have found that everyone has something to share, and have learned from everyone I’ve ever worked i a kitchen with. I’ve found that being open and generous has led me to meet people that have helped my biz and brand grow.
Contact Info:
- Website: https://www.strega.fun
- Instagram: @streganonnanegaunee
- Facebook: Strega Nonna
