Friday - September 14, 2011 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Occupation: Chef/owner EAT Honolulu in the Gentry Pacific Design Center.
Where were you born and raised? In a really small town in New Hampshire 45 minutes from Boston, 20 minutes from the coast.
What started your interest in the culinary arts? Well, when I was growing up my dad raised rabbits, chickens and geese all for food. We had pigs and a steer, too, in our small barn. My mom made jams, preserves, pickles, she canned green beans ... we basically did all our own food. I’d go hunting and fishing with my dad, and we ate everything we caught.
That sounds like an idyllic food childhood. Yes, my dad is Sicilian and my mom is Polish, so food was huge everything was about what we were eating.
So it was natural that you became a chef, I suppose. Yes, it really was. Although if I wasn’t doing this, I might have been a marine biologist.
Do you cook at home? Yes. A perfect meal for me is roasted chicken, potatoes parsnips, garlic good, simple food. There’s nothing better than a perfectly seasoned roast chicken.
What’s always in your fridge? Ketchup, garlic, fish sauce and wine.
How do you describe the food at EAT? We use as much local produce as we can ... it’s rustic gourmet.
With whom would you most like to have dinner at EAT? Anthony Bourdain ... and my family.
What are some of your favorite restaurants? Jimbo’s, for saimin, and we love Dew Drop Inn. We go there about once a week and always order the same thing: orange beef, homemade chicken-and-chive potstickers, salt-andpepper spare ribs ...
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