Edoardo Baldi, among Hollywood’s favorite chefs, plates a dish of sweet corn tortellini at the pass in the gleaming kitchen of his forthcoming steakhouse at the Waldorf Astoria in Beverly Hills. It’s a new variation on one of his trademarks — sweet corn agnolotti — which he began serving at his late father Giorgio Baldi’s eponymous Santa Monica ristorante and is now a mainstay at his own e.baldi a few blocks away.
“My dad had at first told me, ‘You can’t do anything with corn — we feed that to the chickens,’” recalls Edo, as he’s known. “But it sold 30 portions the first night.” It’s since been much imitated across Southern California’s dining landscape.
Edo, 50, had a complicated relationship with his father, whose Italian destination even 15 years after his death is still a white-hot magnet for the likes of Taylor Swift, Meryl Streep, Justin Bieber and,…
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