Flamingo In the News

Company Contact:
Ralph Fazio
630-580-1280
ralph@flamingosurprise.com
www.flamingosurprise.com

FOR IMMEDIATE RELEASE

Ralph Fazio serves up laughs, smiles and a following for his secret chili recipe.

Bensenville, IL, February 8, 2005 – Flamingo Surprise announced today the participation of Ralph Fazio, owner of Flamingo Surprise in the 2005 Winter Carnival sponsored by the Village of Bensenville. Starting at 12:00 p.m. visitors to the event will be able to judge for themselve’s why Ralph Fazio’s chili has a loyal following at the Chilly-Chili Cook-Off.

“I’ve always loved to cook,” said Ralph Fazio, owner and chef at Flamingo Surprise. “I’ve dedicated many years to the craft, creating my own recipes, spices and signature dishes. My chili simply awakens the taste buds and begs for more!”

Visit the 2005 Winter Carnival at the Redmond Recreational Complex located at 735 Jefferson in Bensenville, IL 60105. Don’t forget to visit Flamingo Surprise at www.flamingosurprise.com. When you visit, ask about the chili recipe.

For additional information call or stop by Flamingo Surprise. Contact Ralph Fazio in Bensenville at 847 F-L-A-M-I-N-G-O, that’s 847.352.6464, or visit us online at www.flamingosurprise.com.

About Flamingo Surprise

A Food Lover for Life
Owner Shares Passion with Co-Workers
by Marie Lazzara
Press Publications - April 21, 2004

Instead of having his employees go out for lunch, Ralph Fazio sometimes brings it to them.

Ralph and his identical twin brother, Rick Fazio, own Flamingo Surprise, Inc., a Bensenville-based lawn greeting business. Never forgetting his culinary interests, Ralph Fazio brings his dishes for his workers to taste once a month. Recently, he made bistro-style flat bread pizzas using pita rounds and piling them on with various toppings. For a fresh side, he served the pizzas with a Mediterranean salad with romaine lettuce, feta cheese and kalamata olives.

"I noticed 12-inch thin pitas in the store," he said. "It's easier than making your own dough. If you have a large family, you can make pizza for each person."

Ralph Fazio grew up in a suburb of Cleveland, and started in the restaurant business at 16. He wanted to make his path into a career. His Sicilian mother Filippa, also taught him the ways of the Italian kitchen.

"As an Italian-American, we live for food, kitchen and kids," Fazio said. "You (were) not going to leave your mom's house without having some food in you."

In 1991, he and his brother opened their business, and later moved to Chicago to be close to family members. He parlayed his talents recently in the Bensenville Chilly-Chili Cook-Off this year.

"If you're any kind of chef, you have to understand the basics of French cooking because, for me, it (influences) other parts of cooking," he said. "With Cajun and Creole cooking, I love spicy food, and Chef Paul Prudhomme was someone who caught my eye. I tried to do his recipes."

Fazio still dreams of a career creating food. His plans include opening a small restaurant or mass marketing homemade soups.

"My passion is cooking, and everyone who knows me knows it is," he said.

Recipes Courtesy of Ralph Fazio:

Fresh Mediterranean Salad

• 1 head of romaine lettuce
• 1 head red leaf lettuce
• 1 medium size Bermuda onion, thinly sliced
• 1/2 cucumber, peeled and sliced into half moons
• 1 8-ounce jar pitted kalamata olives
• 1 to 2 cups crumbled mild feta cheese
• oil and vinegar for dressing

Cut the romaine and leaf lettuce into 1-inch pieces. Wash thoroughly and then drain well. Place lettuce into a large salad bowl and set aside.

Peel and cut red onion in half and slowly slice one halve into thinnest slices possible. Sprinkle over lettuce in bowl.

Peel and slice in half lengthwise cucumber, then slice into half moons. Sprinkle over lettuce in bowl.

Drain and rinse olives, then crumble with fingers while sprinkling onto salad.

Sprinkle crumbed feta onto salad. Cover and place the bowl in refrigerator until ready to serve.

Bistro Style Flat Bread Pizza

• 1 package of flatbread eastern style 12-inch pita rounds
• 1 28-ounce can imported Italian ground tomatoes with basil
• olive oil
• oregano
• crushed red pepper
• salt and pepper
• 1 dozen roasted garlic cloves
• 1 fresh Roma tomato, thinly sliced
• 2 fresh mozzarella balls
• 6 to 8 fresh basil leaves, roll leaves and cut on angle
• 1 tablespoon of grated Reggiano Parmesan

Roasted Garlic

• 1 head of garlic
• 2 tablespoons olive oil
• salt and pepper

For the pizza, brush upside of pita with olive oil, sprinkle with a pinch of oregano, salt, pepper and crushed red pepper flakes.

Ladle two tablespoons of ground tomatoes and spread sauce to edges of pita. Spread evenly 12 cloves of roasted garlic onto pizza. Slice tomatoes and spread evenly onto pizza. Slice two fresh mozzarella balls into four pieces and lay evenly onto pizza. Spread fresh basil leaves evenly onto pizza. Sprinkle with one tablespoon of Parmesan cheese.

Preheat oven to 400 degrees. Place into oven on pizza stone, pizza pan or cookie sheet and cook for ten minutes. When using a stone or cookie sheet, sprinkle corn meal on the surface so pizza will not stick. If desired, you can add Italian sausage and pepperoni.

To make roasted garlic, place cloves into casserole dish and add two tablespoons olive oil into a 400 degree oven between 25 to 35 minutes or until it's caramelized. Makes three to five individual pizzas.

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