“Tim and Pitita, now that you've done the dipping and drizzling sauces, you’re on stovetop work: flame-roasting peppers for the bruschetta, mac and cheese, quesadilla filling, pea mousse, mushroom broth for ravioli, asparagus gnocchi for the polpettone, butternut squash risotto pancakes, St. Marcellin crème for the brûlée . . . "