Chef Jasper J. Mirabile Jr., Part Two: One thousand pens and one thousand uses for mozzarella

Had the pasta carbonara. It was penne with cheese. Dad was mad that there was cheese, but you’re always supposed to have cheese in the carbonara.

October 2000 — I met the head of Slow Food. I think this could be something

if we do this in KC. I saw a snail in his pocket. I’d like to get one of those snails. Note to self: Slow Food.

2003 — Research porchetta. It could be a new item.

Chef Jasper J. Mirabile Jr. constantly jots down his thoughts and dining experiences in an ever-expanding stack of small spiral notebooks that stretches back decades.

“I take notes on everything I eat, except in Kansas City.” Mirabile says. “I remember my dad saying that people should always be looking at us and taking notes on what we’re doing.”

Yesterday, Mirabile shared the story of his family’s business, and on Monday he’ll share one of the recipes currently on the menu.