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David Cingari has always shared his passion for food with everyone he cooks for.
David knew he would work in the food business from a young age. Growing up in Stamford, CT, he’d help his mother make meatballs, work the grill at family barbecues and attend cooking classes at night while in high school.
He graduated from the Culinary Institute of America and adopted its motto: Food is Life.
David began his career as a chef in New York City. After several years working in some of the top hotels and restaurants in Manhattan, he returned to Fairfield County to open a restaurant and premier catering company, David’s Soundview Catering.
Today, David brings his four decades of culinary expertise to Cingari Family ShopRite. From a 6,000-square-foot state-of-the-art kitchen, David and his team of chefs are creating fresh, seasonal, restaurant-quality foods, meal kits, and more under the new Grade Above brand.
Grade Above is available exclusively at Cingari Family ShopRite; stop in to taste what David and his team have been cooking up today!
Food is life; it is what binds people from every corner of the earth. It sustains us, it brings us joy, it is ever-changing, yet the classics and family recipes will always be a constant.
Any kind of hash from leftovers; cooked in cast iron skillet - steak, sausage, or chicken with crispy potatoes, caramelized onions, salt and pepper.
Sweet: ice cream all the way and way too often. Salty: pretzels or popcorn. Sour: I can’t do sour at all unless you are talking margaritas!
Apple cinnamon rice cake with peanut butter, drizzled with honey, and topped with an excellent granola.
Watching my nephews grow into incredible leaders and businessmen to carry on a 100-year-old-business my grandfather started is priceless.
The Chicken Pot Pie and Chipotle Chicken Quesadillas.
Grade Above Onion Dip
Serve with homemade chips or crudités! Best made 6 – 24 hours ahead of time.
Yields: 8 – 10 servings
Ingredients:
2 tablespoons olive oil
14 cups diced onions
1/4 teaspoon kosher salt
1.75 cups sour cream
.75 cup mayonnaise
1/4 teaspoon granulated garlic
1/8 teaspoon ground white pepper
1 oz. crispy fried onions
Directions:
1. In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
2. Mix the rest of the ingredients, then add the cooled onions and refrigerate.
3. Before serving, stir the dip and then top the bowl with a generous layer of chopped crispy fried onions and their crumbles.
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Grade Above Buffalo Chicken Dip
Serve with homemade chips, tortillas, or crudités!
Yields: 8 – 10 servings
Ingredients:
1.5 lb. chicken, roasted or steamed and pulled
16 oz. cream cheese
16 oz. cheddar, shredded
16 oz. sour cream
16 oz. blue cheese dressing
12 oz Frank’s red hot sauce
Directions:
1. Preheat the oven to 350 degrees F
2. Soften cream cheese in microwave for 1-2 minutes until it is soft and mixable.
3. Mix blue cheese, cream cheese, and hot sauce together.
4. Mix in cooked shredded chicken and 14 oz of the cheddar.
5. Place in an ovenproof dish, sprinkle with remaining cheddar, and bake 30 to 40 minutes until bubbling and 165 degrees. Let cool for 10 minutes before serving.
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Salsa Fresca aka Pico De Gallo
Served with tortilla chips; good for 5 to 7 days in the refrigerator.
Yields: 8 – 10 servings
Ingredients:
1.75 lb diced tomatoes
7 oz. minced red onion
1.5 oz. diced jalapeno, most seeds removed
1 oz. fresh cilantro chopped
2 fl oz. lime juice
.75 Tbl kosher salt
5-10 dashes Tobasco
Directions:
1. Combine all ingredients in a stainless steel or glass bowl and toss well.
2. Let sit for 1 to 2 hours before serving. Toss every 30 minutes to marry the flavors.
