![]() Experience: Wildwood Restaurant Portland, OR. 2012 Best New Chef Bio Won Best New Chef at: Lincoln Restaurant and Sunshine Tavern, Portland, OR. Do you have any pre- or post-shift rituals?Bourbon! Ha. What is the most cherished souvenir you’ve brought back from a trip?I have a really, really beautiful wooden truffle shaver that I got in Alba about eight years ago. Marc Vetri’s book Rustic Italian Food is wonderful. It’s so pretty, and everything in it I want to eat. They’re really lovely, and I like being able to pull something like that out seasonally and read about whatever it is that’s in season. What are some of your favorite cookbooks?I love the River Cottage Preserves books. If something is just used because, “Hey, it’s edible,” that’s my only hang-up. I once had a yakitori that was intestine, and that’s not delicious-it doesn’t chew very nicely. What foods do you dislike?I don’t really have any food hang-ups, but I think many things aren’t food. There’s a really cool white chocolate from Seattle called Jcoco, and I would never typically eat white chocolate. And we always have a good variety of artisan chocolate bars and truffles. What’s your favorite snack?I’ll take a spoonful of almond butter and put some sea salt on top. I make pickled red Fresno chiles, so I always have those too. What will we always find in your fridge?Some good hot sauce. I think it’s a really good fast meal-good protein, good fiber. Do you depend on any store-bought ingredients?I always have good canned beans in the house. I’ve served them with prosciutto and a little bit of Pecorino over pasta-almost like carbonara. They dehydrate to the point of having this really wonderful custard texture. You can dry them further or you can use them at that point. What ingredients, techniques or trends are your current food obsessions?I’ve been really interested in curing egg yolks in salt and sugar, burying them in there, and after a bunch of days, taking them out. I made myself really think about it, read about it a lot, and practice. The first time I made octopus, it was terrible. What I like best about it is it took some work. ![]() There’s always a little bit of salad under it, depending upon the season. It’s braised and grilled, then it’s tossed with a little bit of sherry vinaigrette with pimentón. F&W Star Chef » See All F&W Chef Superstars Restaurants: Lincoln, Sunshine Tavern (Portland, OR) Education: Western Culinary Institute of Portland What recipe are you most famous for?My octopus.
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