If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.
In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.
We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at foodandwine.com and let the clicking commence!
Aha moment: “When I ate a tomato out of my grandparents’ garden at age 2.”
How he relaxes: “Hunting or fishing with fellow chefs, or taking long rides on his eggplant-colored Harley Davidson.”
On music in the kitchen: “I was trained in places where you don’t talk. Nobody says anything, it’s very serious. Here we have music. When I have to focus, I can block it out.”
Why he’s amazing: Because his obsession with fish shows in his confident, original dishes.
Why he’s amazing: Because he brings comforting Portuguese flavors likes seafood stew and baked duck rice to a Philadelphia BYOB.
Menu inspirations: The cuisine of his wife’s Italian grandmother; his braised rabbit with pancetta and sage is based on the way she cooks her home-raised rabbits in a wood stove.
On schooling young chefs: “Younger chefs, they don’t know how to break down whole ingredients anymore. You put a rack of veal in front of them and they look at it like it’s from a whole different world. But I teach them.”
Favorite time of year to cook: Fall. “We’ve got apples, pomegranates, squash, pumpkins, figs; we can also cook with beer. Plus, pork is more acceptable in the fall.”
Best known for: Her crunchy, flavorful breadsticks. She makes 1,500 sticks a week for her 40-seat restaurant.
Worst cooking scar: “I’ve got one on my chin. I was working in Miami, and I was making croutons. I took the tray out of the oven and put it in the window, which was just about chin level. Someone called my name and I turned around really quickly, and it burned me underneath my chin. The funny thing is that I did it again the next week! I got a double burn, so I started growing a goatee. Now I’ve got a beard.”
Voting starts on 2/15/11 and ends 3/1/11 at www.foodandwine.com/peoples-bnc. One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification.
© 2011 American Express Publishing Corporation. All rights reserved.
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