Photography by Refined Hospitality Concepts

Three favorite neighborhood chefs’ indulgences, ingredients and last meals.

My favorite dish depends on the season. My favorite dish depends on the season. Spring typically revolves around grilled or roasted seafood, fresh beans, peas and rhubarb. In summertime you cannot go wrong with BBQ pork steaks, roasted corn and tomato salad, mac n’ cheese and peaches. During the fall I go for beet salads, roasted chicken, root vegetables, Dijon mustard and pears. In wintertime I love anything braised, creamy polentas, greens with smoked bacon and pomegranates.

My favorite ingredient would be sunchokes. If I was being a smart ass, it would be salt.

My least favorite ingredient would be white pepper.

My comfort food would be my mother’s chicken spiedini dish that she makes. Absolutely delicious.

What’s one thing you wish you could make every day?

Anything with fresh pasta. My favorite dish depends on the season. Spring typically revolves around grilled or roasted seafood, fresh beans, peas and rhubarb. In summertime you cannot go wrong with BBQ pork steaks, roasted corn and tomato salad, mac n’ cheese and peaches. During the fall I go for beet salads, roasted chicken, root vegetables, Dijon mustard and pears. In wintertime I love anything braised, creamy polentas, greens with smoked bacon and pomegranates.

My favorite technique is roasting. It deepens the flavor of whatever ingredient you’re using.

My favorite indulgence is going out to dinner. There are only a few things better in the world then going out to dinner and having an amazing experience.

My last meal would be a dish that my family makes back home. We call it rice and stew with hummus, grape leaves and Syrian bread. The dish is tomato- braised beef or lamb, Mediterranean spices, green beans and then we add pine nuts and vermicelli to the rice. Open the bread and spread with a little bit of the hummus, then fill with rice and stew.


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