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JOHANNE KILLEEN & GEORGE GERMON Al Forno Restaurant opened in Providence, Rhode Island on January 2, 1980. Chef-owners Johanne Killeen & George Germon bring simple renditions of food rooted in the various regions of Italy and Provence to their riverfront restaurant kitchen. Dishes are re-crafted to reflect the products of New England's farms and waters cooked in wood-burning ovens and on grills over hardwood charcoal fires. Their training in the fine arts is evident in the original, creative techniques used for signature dishes such as Grilled Pizza, Rustic Butter-Crusted Pissaladiere, High-Heat Roasted Veggie Entree, Dirty Steak with Hot Fanny Sauce, Clams Al Forno, a unique collection of Baked Pasta, and made-to-order desserts such as Hand-Churned Ice Cream, Fresh Fruit Tarts, Babycakes, and the Grand Cookie Finale. The innovative cooking at Al Forno has produced a trail of George and Johanne's dishes all over the world. Johanne and George are the authors of two cookbooks. Cucina Simpatica was published in 1991 and has been in continuous print ever since. It has become a cult classic. Their second book, On Top of Spaghetti, debuted in November 2006 to rave reviews from the New York Times, House Beautiful, and The Boston Herald. It is currently in its sixth printing. When the chefs are not in the Al Forno kitchen, you can find them roaming the farmers' markets in Italy or France where they find endless inspiration for their recipes. They often teach cooking classes as guest chefs in the United States, France, Tuscany, and Sicily. Johanne and George divide their time between Rhode Island and Provence where they have restored a 16th century farmhouse with an amazing kitchen. April 10 - 17, 2008 € 3,200 
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