Original Tutti Gusti by Kim Acton

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Ocean City, MD
Original Tutti Gusti by Kim Acton

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In 1994 I purchased Wallace’s Crab House and created Tutti Gusti. Tutti Gusti won the hearts of many. Stay tuned.

Thirty-two years later I am happy to annouce that I and Damiana Dell’Arena have joined forces to bring back everyone’s beloved Tutti Gusti.

11/04/2026

Now THIS is lobster bisque!

11/04/2026

Last week I witnessed a chef peek from the kitchen into the dining room while he seemed to be in a trance while stroking his beard. 🤢🤢🤢

A small study has found that male hospital patients had more dangerous bacteria in their beards than dogs did in their fur.

11/03/2026

Keep Shore Baked Co in mind for all of your special occasion or just any day you desire something sweet!

11/03/2026

Damiana DellArena, chef from Little Italy Food Truck, and I are booking up for holiday catering events. Please drop us a message or comment on this post to book your date!

Please Like and Follow us! Big things are a happening!

11/02/2026

Agreed! Some chefs throw their egos all over the plate to the point the protein is unrecognizable. I’ll never understand it.

THE SIGN ON THE DOOR SAID SOMETHING BEFORE THE FOOD DID.

In 1989, Léa Linster, a chef from Luxembourg, became the first woman to win the prestigious Bocuse d'Or. Her winning dish was saddle of lamb in a potato crust.

But her story is about more than a trophy.

After her father's death, Linster took over the family business in Frisange, Luxembourg. Her restaurant earned a Michelin star in 1987, before her competition victory brought her international recognition.

One of her most revealing decisions was the restaurant's name: Léa Linster, Cuisinière. By choosing the French word for a woman cook, she made a clear statement about who was leading the kitchen: here, a woman cooks.

Her culinary philosophy is captured in a simple line attributed to her: “A carrot must taste like a carrot.” Translated from German, it expresses a demanding principle: technique should enhance an ingredient's character, not hide it.

Consider her award-winning lamb in a potato crust. The lamb provides the centrepiece; the potato adds texture and contrast. The goal is not complexity for its own sake, but a dish in which every technique has a purpose.

That is the difference between adding techniques to a plate and making techniques serve the dish.

Linster's career also reminds us that excellence doesn't mean copying another chef's style. It means developing your own identity while maintaining high standards.

A chef's legacy is not only what leaves the pass, but also the standards and confidence they pass on to others.

CHEFS WORK DISCUSSION: What is harder to achieve consistently: technical complexity or making a simple ingredient taste unmistakably like itself?

11/02/2026

😜

11/02/2026

G’night y’all!

11/02/2026

Sauce is NOT a topping. Run for the hills if you ever see it served like that.

Chefs share the trade secrets behind restaurant-quality pasta that you can replicate at home, from undercooking on purpose to finishing your noodles in the sauce.

Address

Ocean City, MD
21842

Telephone

+14102583516

Website

https://www.facebook.com/share/18r1z5SKVQ/?mibextid=wwXIfr, http://KimsTableOC.com/

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