A Global Culinary Remix Series

Featuring—Bespoke Catering Expert:

Daniel Iacob, Off Cut & Co.

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“Food isn’t just what we serve. It’s how we welcome people in.”

For Daniel Iacob, food has always been more than a meal—it’s a way to bring people together, spark conversation, and honour tradition. As the chef and founder behind Off Cut & Co., Daniel has built something truly special in Bradford, Ontario: a culinary company that blends rustic Italian roots with modern hospitality.

Inspired by the simplicity and generosity of Italian kitchens, Daniel crafts everything from handmade pastas and curated charcuterie boards to fully immersive private dining experiences. Every dish tells a story—guided by the seasons, anchored by quality ingredients, and always designed to be shared. Whether it’s a wedding, an intimate chef’s tasting, or a fresh mozzarella bar that steals the show, Daniel brings the same warmth and artistry to every table.

Even the name Off Cut has deep meaning. It’s a nod to his kitchen philosophy—finding beauty in the overlooked, celebrating every ingredient, and embracing the Italian way of making everything count. Nothing is wasted, everything has a purpose.

Daniel’s passion is rooted in the kind of hospitality that feels like Sunday lunch at Nonna’s—where no one leaves hungry, and every bite feels like home. From Bradford to the GTA, Off Cut & Co. isn’t just serving food—it’s serving connection, community, and a little taste of Italy, one plate at a time.

Daniel Iacob

Bespoke Catering Expert, Off Cut & Co.
Ontario, Canada

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Prepared By:

Daniel Iacob, Bespoke Catering Expert

From the southern shores to your backyard grill—this dish brings the Italian coast home.

This Remix takes you straight to the seaside, where simplicity reigns and every meal feels like a celebration. Daniel Iacob of Off Cut & Co. reimagines the classic Cozze al Vino Bianco (mussels in white wine) with a rustic, open-flame twist—cooked right on the grill for that added smoky depth.

Inspired by the bold, breezy flavors of coastal regions like Liguria, Campania, and Puglia, this dish layers sweet tomatoes, garlic, and shallots with dry white wine and fresh parsley, letting the mussels shine in their natural briny beauty. Finished with crusty bread for dipping, it’s an elegant nod to Italy’s seaside kitchens—simple, soulful, and meant to be shared.

Whether you’re dreaming of Amalfi or channeling seaside vibes in your own backyard, this remix delivers pure Italian comfort, one steaming pot at a time.

Prep Time: 15 mins

Cook Time: 7-10 mins

Serves: 2

Cozze al Vino Bianco

Recipe Contributor: Daniel Iacob, Off Cut & Co.

Ingredients:

  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely sliced
  • 1 cup sweet cherry tomatoes, diced (about 6–8)
  • pinch of sea salt
  • ½ cup dry white wine
  • 1 to 1.5 pounds (450–680g) fresh mussels, cleaned and debearded
  • 2 tbsps fresh Italian parsley, chopped

Directions:

  1. In a hot pan over the Napoleon BBQ, drizzle a good olive oil and gently sauté minced garlic and finely sliced shallots until soft and fragrant.
  2. Add in sweet diced tomatoes and a pinch of sea salt—let them melt together for a few minutes.
  3. Pour in a generous splash of dry white wine and bring it to a simmer.
  4. Toss in fresh mussels, cover the pan, and let them steam until they open—about 5-7 minutes.
  5. Finish with a handful of chopped Italian parsley and serve immediately with crusty bread to mop up that beautiful broth.

    Serving Suggestions:

    This dish pairs beautifully with a chilled glass of dry white wine such as Pinot Grigio, Vermentino, or even a crisp Sauvignon Blanc. If you’re looking for something non-alcoholic, a sparkling citrus or herb-infused water works wonderfully as well.

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