Edwin Cruz

                He’s a jack-of-all-trades in the kitchen, able to prepare Japanese, Chinese, American and Mexican dishes. But his specialty – and what he is acclaimed for – is his first-class Italian cuisine. An expert in achieving Italian taste and authenticity, he creates traditional food with layers of seasoning and sauces, serving them with a side of New York style.

                Meet Edwin E. Cruz, chef at Michael’s Pizza and Pasta, who was born in Honduras, thousands of miles from Italy, the place that would impact his life, his taste buds – and yours. Donning his chef’s uniform, Cruz takes to the kitchen with pizzazz and enthusiasm for food and satisfying his customers’ appetites.

                “I really love what I’m doing,” said Cruz.  “I create my own menu, make all my own recipes and use lots of seasoning.”  

                Sauces cascade over fresh meats and pastas. They include his famous Spoureo sauce, which has a tomato concentrate base, and his 7-11 Sauce, a peeled tomato base with oregano, sausage, garlic and fresh onions.  These zesty sauces are only two of 20 that Cruz keeps on hand at the restaurant, all of which are made from scratch.

                So how did this Central American native discover his gift for creating signature Italian cuisine? As a young man, Cruz left Honduras, bound for New York City, where he worked in a Chinese restaurant. When the business was sold, a friend and co-worker put Cruz in touch with an establishment called the Five-Star Italian Restaurant where he learned the tricks of the trade. Since his move to Virginia, Cruz has worked in Italian eateries in Virginia Beach and Lynchburg. On many occasions, he has helped colleagues establish restaurants. And now, living in Roanoke, Cruz stumbled upon Michael’s Pizza and Pasta at its conception last summer. But fate played a role as well.

                “I actually called the restaurant one day thinking I had called somewhere else, and owner Michael Ralph said he was looking for a chef,” said Cruz. And instead of one, he got three: Cruz works side-by-side with his brother and cousin. 

                “It’s a really good place and really good people,” Cruz said. “Before they knew me, they opened the doors to me. I feel like it’s my house here.”

Chicken Marsala

Ingredients:

In a large skillet, add butter (or olive oil) and garlic. Place chicken in the pan, and lightly brown on both sides.  Pour Marsala wine into butter (olive oil) and garlic mixture. Mix in mushrooms, chicken stock, salt, pepper and parsley.  To thicken sauce, add cornstarch. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Boil linguine in saucepan until soft.

Serve chicken and sauce over linguine.

Serves 4 people.

(For lightly breaded chicken, coat in flour – ¼ cup, with a dash of oregano is optional)