Brooklyn Roots, an old-school Italian restaurant has become a staple of the Bay Ridge community in Brooklyn, New York City. At the center of this well-known eatery is Chef Thomas Perone, the founder and head chef of this establishment. A graduate of the Institute of Culinary Education, you can spot Chef Thomas almost every day at Brooklyn Roots, either chatting with patrons or cooking up his famous dishes. But how did he get from culinary school to becoming the owner of one of the most popular restaurants in Brooklyn?
A Brooklyn native, Chef Thomas has been working in a kitchen since he was 14 years old. “I had a lot of jobs,” he said. “I worked at Kettle Black. I helped them open up in Staten Island.” Chef Thomas has also worked at Sapphire, Lambs Club, and more. Eventually, he left those establishments to open his own companies. “I want to work for myself,” he said.
Despite the many ups and downs of running multiple companies, Chef Thomas has never given up. He stated he learned the most by messing up. But Brooklyn Roots, a product of the COVID-19 pandemic, is still going strong. “Everything that I wanted is happening,” Chef Thomas said. “It will go places. If you love it, do it.”
Chef Thomas has included a recipe for a favorite at Brooklyn Roots. Here’s how to make his famous tiramisu:
Ingredients
Cream
1.25 lbs of mascarpone
4 egg yolk
1 teaspoon of marsala wine
1 teaspoon of vanilla extract
2 cups of heavy cream
1 cup brown sugar
Cookies
14oz. Lady Fingers (2 pack)
2 cups espresso
1 cup brown sugar
1 cup Kahlúa
Instructions
Cream
This process works best with a KitchenAid whisk attachment. Use the 3rd speed on KitchenAid.
Whisk eggs, sugar, marsala wine, and vanilla extract until full combined. Slowly whisk in mascarpone until fully combined.
Take mixture and transfer to a clean bowl and refrigerate.
In a KitchenAid, whisk the heavy cream until medium peaks. Be careful not to over whip. Once the whipped cream is ready, slowly fold into mascarpone mixture, making sure all is incorporated.
Cookies
Lay cookies in tray.
Pour in espresso, Kahlúa, and brown sugar.
With hands, slowly crumble until everything is incorporated together.
Then, in a 8oz mason jar, layer cookies and cream mixture. Put cookies in first; there should be four layers.
Refrigerate for at least 2 hours before serving.
Finish with grated Belgian dark chocolate.
In three months, Chef Thomas is opening another restaurant on the corner of the same street where Brooklyn Roots is located. Entitled, “The Corner,” his new restaurant is going to be a French bistro. Be sure to check out both Brooklyn Roots and The Corner! You can check out Chef Thomas’ Instagram here.
XOXO,
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