Weirdest Thing You Ever Ate: savory black garlic cheesecakeīlack coffee (iced or hot), or sparkling waterĪdventurous eaters & anyone who appreciates the art of cooking.Īnyone who says they don't eat vegetables. The vegetarian platter from the Ethiopian Restaurant.ġ0. Forever a staple on the City, O’ City menu. “Chicken & waffles” bourbon brined fried cauliflower “chicken”, savory waffle, chive creme fraiche, bourbon maple syrup, carrot bacon. Learn from your mistakes, step up, & be better than you were yesterday. This transcends not only into my cooking, but my own life. I would say my greatest inspiration is my desire to always be better than yesterday. Oh, also 2nd best vegan restaurant in the country from Trip Advisor, & a few Westword awards for best vegan/vegetarian restaurant, & veggie burger all while I was either chef de cuisine or culinary director for City, O’ City & Watercourse Foods, but these were all made possible with an amazing team I have a lot of current ones that I love, but “Vegan With a Vengeance” by Isa Chandra Moskowitz will always hold a special place in my heartīest hand mixer of meatloaf awarded by my grandmother (Moo Moo) when I was 7. I was a 17 year old Subway sandwich artist with a foot high mohawk: a memoir I do have a pretty nice area set up for prep though! Mary Kathleen, but everyone called her Moo!įairly spacious but with a lack of space haha. What was your grandmother’s name & nick-name? If you can approach every facet of cooking with the aim of working as cleanly as possible, you will build the foundation that all great cookery is built on.ġ. many seitan wings, tater tots, vegan ranch, & barq's root beer to wash them down Seattle has always treated me well, broody weather, beautiful scenery, & tons of amazing food & farm produce Working through the tail end of the summer harvest of my gardens at home, scheming & plotting the who, what, when, where, & why of gladys Reading cookbooks, being active on my bike or skateboard, being outside, hanging with my partner & friends Sexist, racist, homophobes, the willfully ignorant basically the people I least like to share this planet with as wellġ6. First food that made you love cooking:Īnyone who appreciates the hard work & forethought that goes into a great meal, who is open to trusting the chef through several courses of food & doesn’t treat the affair with too much pomp & circumstanceġ5.
Hot bhatki chai w/ oat milk (60/40 ratio)ġ3. Gnocchi with English pea puree & spring vegetablesĪnything spicy, fresh, with texture & soul. Nature, interacting & sharing experiences with others Tarragon, or dill, both are underdogs in the herb game but often lead to interesting flavors in applications you wouldn't normally find them
If pressed to pick just one To the Bone by chef Paul Liebrant if allowed a second, Happy in the Kitchen by Micheal Richard.
I bussed & cleaned the dining room at a retirement home when I was 15 I would call it small, but clean & efficient Gladys was my grandmother's name, the idea was to invoke the spirit of "grandma-style hospitality" with the name before you even got through the doorĪ realtor would call it cozy.
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