Taite Pearson has worked for some of the most famous chefs in the world, from Chicago’s Charlie Trotter to France’s Joël Robuchon. But the 37-year-old is positive about one thing: the kitchen at Della Mano, the Italian restaurant he opened in town last year, is the coolest one he’s ever cooked in. “I designed every inch,” he says. “It’s made completely out of sustainable materials, and there are no gas stoves: it’s all induction.” During the growing season, 90 percent of Della Mano’s ingredients come from within a 100-mile radius, and Pearson and his staff hand-make the pasta and cure the meats on-site. “I can cook for three hours,” says Pearson, “take advantage of some of the best fly-fishing in the world for three hours, and then go back and serve the food.”
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