Whiskey Cake is a contemporary New American restaurant with farm-to-table dishes and craft cocktails. Read more: Urban8: an upscale food court comes to The Colony Whiskey Cake Kitchen & Bar What is the best piece of advice you would give to aspiring chefs?ĭo not be afraid to fail! In life and in the kitchen, this is how we grow and learn. As far as what to cook, that’s a good question. If you could cook a meal for anyone in the world, who would it be, and what would you cook?īill Murray for sure. Performing an act for another human being, like cooking for them, is a form of altruism, and altruism can make people feel happy and connected to others. Nothing is more pleasing to me then eating a nice fatty slab of smoked brisket. Landscape architect for urban settings would be a fun job to try (much like what we have around our restaurant)! In my time away from the kitchen I most enjoy gardening – from landscape design to urban farming in my yard. If you weren’t cooking, what would you do for a living? If you really want to experience this, you need to attend one of our monthly whiskey pairing dinners. There is a story behind every batch and using them to cook helps bring soul to our food. I have always enjoyed whiskey, but not until working at Whiskey Cake did I understand the true beauty of a small batch bourbon. Not only is it my personal spirit of choice, it also adds subtle sweet complexity to food. What is your favorite ingredient to work with?īourbon. Then, we collaborate, test, refine and finish by featuring the dish to get feedback from the most important person, our guest. Next, you source the product or products you want to showcase. First, you identify the need (appetizer, entrée, dessert, savory or light). How do you come up with ideas for new dishes? Tasso ham and smoked chili butter just set off the sweetness of the mussels! Everyone is so used to the typical tomato-based mussels, and we go at it a whole different way. What is one dish at your restaurant that is less popular but that you wish more people would try? Read more: Talking steak and seafood with Chef Justin Yoakum of Fleming’s Prime Steakhouse & Wine Bar Our local goat cheese from Paul Allen is second to none! After you bake it with olives, roasted tomatoes and Texas Olive Oil, it’s dangerously good. It’s fun and focused food that is executed at the highest standard of awesome. How would you describe the cuisine at Whiskey Cake?įarm to fork, locally sourced, and made fresh to order. If you’ve never had it you have to drop by and try it. If you name your business after it, then it better be good. What is the most popular dish at Whiskey Cake? The chefs who can adapt are the ones that become great. Being a great chef isn’t just being a good cook, you have to multi-task to operate a successful kitchen. The hardest part of my job is having a plan to hold it all together. What do you think is the most difficult part of your job? Going to the PGA Master Golf Tournament to cook was in my top five, but being the Lead Chef for the American Heart Association’s Collin County Heart Ball this fall takes the top spot. Having the opportunity to move to the Caribbean was cool. What has been your favorite memory as a chef so far? Eventually, after starting culinary school I started teaching him a thing or two. He was always the chef in the house, and I would always be drawn to the kitchen to watch him cook dinner.
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