FW Star Chef
Restaurants: Aureole, Charlie Palmer Steak
A across the country recognized master of progressive American cuisine, Charlie Palmer has high-finish restaurants, steak houses, wine shops and hotels to his name. The Culinary Institute of the usa graduate was the chef at Brooklyn, New York’s River Caf by 1983, and earned three stars in the New You are able to Occasions at age 23. Palmer’s success brought towards the 1988 opening of his first solo project, Aureole. Additionally towards the flagship Aureole Palmer’s holdings now include multiple locations of Charlie Palmer Steak Briscola in Reno, Nevada an Aureole kind in the Mandalay Bay Resort Casino in Vegas and extra projects in Dallas, Sonoma and Costa Mesa, California. Also a proficient hotelier, Palmer opened up a chef-driven Bay Area inn this year and can join the revitalization of downtown Vegas when construction begins around the Charlie Palmer Hotel. Among his five cookbooks may be the seminal Great American Food .
Here, Palmer discusses his mentors, Pappy Van Winkle whiskey along with a grabbed stash of Iberico pork.
Who's the food mentor?
A Belgian chef named Leon Dhaenens who trained in the Culinary Institute. He was very classically trained and similar to a parent in my experience. Used to do a fellowship with him as he was the chef in the Escoffier Room, that was among the school’s restaurants. My other mentor could be Georges Blanc. I apprenticed with Georges two times and created a great respect for him. He was not just a chef but additionally a restaurateur with great business sense—his entrepreneurship influenced me.
What's your preferred cook book ever?
That which was the very first dish you cooked yourself?
After I was at senior high school I'd try recipes from Larousse Gastronomique. I recall getting a number of my football buddies over. We've got outfitted up coupled with a cocktail party. I made coulibiac of salmon. They was clueless that the things they were even eating.
What's one factor that everybody should learn to prepare?
Breakfast. There are a variety of techniques involved with cooking eggs properly—not just frying them, but poaching, making French toast and dealing with pancake batter. It’s also an excellent place to begin because you’re practicing with things that aren’t very costly.
What’s your secret-weapon component?
Piment d’Espelette (red chile powder). In Sonoma we began growing the peppers after which drying these to make our very own. There’s some spiciness into it, but it’s a well-balanced heat. I’ll add a bit to simple things like creamy scrambled eggs or perhaps a perfectly poached bit of white-colored fish.
Name one indispensable store-bought component.
Pamigiano-Reggiano. If you’re will make a dish which involves Mozzarella dairy product, make certain you receive the actual factor. Yes, it’s more costly, but you’ll find yourself using a smaller amount of it because it’s got a lot more flavor. Which goes for several things: cheese, butter, ocean salts, smoked bacon, good artisanal pastas created using high-quality semolina. They are simple things which will make your cooking a lot better.
Best bang-for-the-buck food trip?
Bay Area. There’s real diversity and cost from ethnic food to places like Flour + Water, which isn’t very costly. Actually the very best porchetta sandwich I’ve ever eaten what food was in the Ferry Building market on 'life was imple'. The area is known as RoliRoti and also the sandwich is $5.
What's the most valued souvenir you’ve introduced away from a visit?
An Iberico pork that didn’t pull through customs. I’m still mad about this.
What's your go-to consume?
Pappy Van Winkle whiskey straight—the right one I'm able to get hold of. It’s rare though.
What's your preferred snack?
Pretzel sticks, and there exists a handful of different contraptions to create popcorn. We fuss with various stuff, but as it pertains lower into it I love popcorn created using canola oil and sprinkled with ocean salt—no butter.
