01 December 2017

Fiore Featured on MSN.com Travel Show on Seattle!

Fiore and brother Mario are featured on the MSN.com travel program “Re:Discover”, which gives an insider’s view of the great cities of America!  Check out some of my favorite spots in the Emerald City and beyond in the short video entitled “Family Ties” at:

From the Chef ~ Buster Solomon's "Super Seward" Sloppy Joes

As many of you know, I was a teacher for 12 years prior to becoming a Realtor.  My first official day as a broker was set to be Windermere Community Service Day, a day spent spiffing up a local organization.  Oh, the irony!  As I split from my many years of teaching, my first day in real estate was spent at a...school??  And irony of all ironies:  it was Seward School (now known as TOPS), MY very own elementary school from the ‘70s!  As I launched my new life at Windermere, weirdly I’d come full circle!  Setting foot on campus, good memories flooded over me, the best of which were  the belly laugh of Mr. Buster Solomon, as kind a human being as you’ll ever find, and the heavenly perfume of Sloppy Joe day.  For a kid who happily brown-bagged-it with salami sandwiches and apple sauce, a “Super Seward” sloppy joe was a welcome deviation from Mamma’s loving-packed sack.  And if you were Super Seward lucky that day, Mr. Solomon would invite you to help clean up the cafeteria, which meant more belly laughs and then an ice cream social with potato chips and blow pops down at his shop after school.

1. Over medium-high heat, brown 1 ¼ lb. lean ground beef (turkey works well too!) in 1 tsp. olive oil.  Use a wooden spoon to break up the meat into small pieces.  Pour off any excess fat. 
2. Reduce the heat to medium-low and add 2 tbsp. brown sugar, 2 tbsp. dried minced onion, 1 tsp. paprika, ½ tsp. garlic powder, and 1 tsp. chili powder.  Cook, stirring to blend, for about 2 minutes.  Season with salt and pepper.
3. Stir in 1 can (15 oz.) tomato sauce, 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, and 2 tsp. red wine vinegar.  Bring to a gentle simmer over high heat.  Reduce heat to medium-low and cook, stirring often, for 5 more minutes. 
4. Spoon over the buns of your choice:  we like fluffy brioche buns or King’s Hawaiian buns.  Served with a side of potato chips and blow pops and you, too, will enjoy a Buster Solomon belly laugh! (Source:  The Cookbook for Kids, Atwood)

20 July 2017

Fiore Pignataro: 2016 LISTING AGENT OF THE YEAR!!!

Fiore Pignataro has received a Green Genius Award for 2016 Listing Agent of the Year by The Master Builders Association's Built Green program!  The award is given to the listing agent with the "most green home transactions and most impactful marketing" and who "demonstrates critical market intelligence". Over the past few years, Fiore has worked with a handful of builders who follow sustainable building practices.  In the lead up to the 4th Annual Green Genius Awards on September 13th, 2016, Fiore was interviewed about sustainability and marketing for the Built Green Conference blog. Here is a link to that interview:

Free Summer Events for YOU!

Please join me at these two great summer events hosted by Windermere!  Let me know when you will be there and I will keep an eye out for you!  Thanks a lot and please let me know how I can help you in any way!



02 November 2016

Casa Fiore Cooks Spaghetti alla Puttanesca on KCTS 9! Video Link and Recipe Here for YOU!

What a total blast it was to share with YOU Spaghetti alla Puttanesca, my signature dish, on live TV Saturday, November 11th, 2014!  "KCTS 9 Cooks:  Pasta, Rice, and Grains" was the latest installment of KCTS 9's viewer-led cooking show, and it was so cool to have been a part of it.  Check it out via the link above.

This quintessential Southern Italian "soul food" dish is a bold and saucy and pairs perfectly with big Italian red wines.  While a majority of my cooking comes directly from home chefs such as Grandma Carm, Grandpa Rossetti, Nana, Pop, Grandma and Grandpa "P" and my dear parents Marianna and Fiore, this fiery concoction is all mine.  This dish is the culmination of their method, style and love in the kitchen, as reflected through me.  I really don't use exact measurements with this recipe (though I offer you some here), so feel free to follow your whimsy a bit; a little extra red pepper here or a little extra oregano there won't hurt!  As always, let me know if I can help you with this in any way!  Buon appetito e cent'anni!
1. Chop or mince in a garlic press 6-8 cloves of garlic.  Sauté in 1/4 cup olive oil until translucent but not browned in a wide, flat pan.
2. Puree one 28 oz. can of tomatoes.  Add to garlic and bring to a simmer over low-med. heat.
3. Add 1 tsp. fresh ground pepper, 1 plus tsp. red pepper, 1/3 cup coarsely chopped oil-cured black olives, 1 tin of anchovies (patted dry of oil), 3 tblsp. capers, 1 plus tblsp. oregano and simmer over low-med. for 10-15 min.
4. Cook 1 lb. spaghetti “al dente”, that is, a little on the firm side
5. Add “al dente” spaghetti to the sauce and let simmer with 3 tblsp. chopped parsley until dish melds together (1-2 min.).
6. Serve immediately with grated Romano or Parmigiano and a hearty red like Barolo, Barbaresco, or Brunello di Montepulciano.