Tell us about your career as a chef and what you are doing now?
Thank you Terry for the interview and allowing me to share a little of my career as a Chef and personal interests. I love Seduction Meals and admire the talent and hard work you create every month. It was during a Google search for sauce ideas for Maryland Blue Crab ravioli, that I discovered your website and food blog. The recipes you share with your readers are well thought out, refined, current; and combine that with romance, music and cool ideas, a winning combination to say the least.
Describing my career as a Chef is a little daunting and somewhat circuitous story. My professional path has been diverse to say the least. From Applications Engineer, Biologist, Commercial Fisherman in Alaska, Carpenter, Environmental Activist, Line Cook, Kitchen Manager and Chef. Yet food, especially fresh, well prepared food has proved to be a common thread throughout my life. I’ve known from an early age that understanding and working with food would be important, although it is only in the last 10 years I have actively worked to refine my knowledge and skills. By age six I was making Nestle Toll House Cookies following the still great recipe on the back of the bag. At age 7, I was insisting they be made with 1 cup of Walnuts. Blueberry pancakes and French Toast soon followed.
As a teenager I worked part-time on New Hampshire vegetable farms, apple orchards, and as a dishwasher at the Depot, a steakhouse and seafood restaurant in Hampton, NH. In college I worked nights one summer as a Line Cook at Horsefeathers in North Conway, NH, while a Carpenter’s Apprentice during the day. At this point I knew I could always find employment in the restaurant business, if necessary. While still in high school, the first college catalog I requested was from the New England Culinary Institute (Vermont). I ended up choosing College of the Atlantic (Bar Harbor, Me.) for a degree in Environmental Science. During this time I discovered two cookbooks, of which I still have, that really motivated me. The first was Diet For a Small Planet by Frances Moore Lappe and Laurel’s Kitchen by Laurel Robertson. Whole foods and whole living being the lessons learned, I would say. Vegetarian cooking is something that still excites me today, although I am definitely an omnivore. I learned early how to read and understand recipes, make them, trial and error and gain a great deal of confidence in the kitchen. This skill has served me well.
Currently I am the Head Chef of Bocci Trattoria & Pizzeria, in Cary, North Carolina just outside Raleigh. I love my current position and literally go home from work, plan out my next work agenda and arrive to work early every single day. Hard work and sacrafice is the currency paid to reach the point of over seeing and running a professional kitchen. Learning from other great Chefs is the flip side of the coin. One does not need a culinary degree to kick ass in the kitchen. Paying attention to detail, dedication and passion do count in this competitive profession.
I read at least 3 culinary text books every year in order to broaden my knowledge and skill set. All good chefs work to constantly improve and a sense of humility helps too. I just want to be a creative Chef and work hard. I love learning everyday how to create and serve fresh, authentic Italian Cuisine. There is more to this cuisine than pasta and tomato sauce. From Calamari Stew to Grouper alla Mattalotta, Bruschetta w/ herb goat cheese, Osso Bucco w/ risotto etc…
What would be your idea of a great romantic meal for two–a Seduction Meal, that you would serve your loved one on a special occasion?
For a Chef, this is a great question. Valentine’s Day is a very important time of year for most restaurants. I think a great seduction meal encompasses several related elements. For me chemistry is key. The stars are aligned for relaxation and love. Great weather or Nor’ Easter to enhance mood and energy comes in to play. My Seduction Meals often happen after the busy Winter season. Life is good when you can plan a seduction meal and everything turns out great. Fun in the kitchen, fun outdoors, enjoying special company is the catalyst for creating sexy, elegant romantic dining.
I think Sunday is a great day for a romantic dinner. Crisp, sunny weather accents the day. Morning bike ride, perhaps, an afternoon movie, after which we shop for a few groceries and head back to a warm home. Turn on some good music like Bryan Ferry or Kate Bush. Pour a glass of wine. Go outside, enjoy each other’s company.
I think for starters I would serve a Brown sugar and Pecan Baked Brie with Pepperidge Farm crackers and some grapes. Glass of great Merlot. Steely Dan and really good conversation spiral together. Sweet, creamy, crunchy cheese and crackers, one of my favorites any time.
Later, I might suggest a modest appetizer plate, Goat Cheese & Ratatouille Ravioli, grilled Shrimp, Pesto on Arugula. This course might require sitting down at the dinner table and relaxing together over a nice second plate. Switch music to some Bonnie Raitt. Pinot Grigio.
For Insalata, I might whip up a small plate of Mixed Greens, Chianti poached pears (hanging around in my fridge), cucumber, Italian Flat Leaf parsley, cherry tomato, gorgonzola, toasted almond, herbal infused honey, olive oil, lemon juice and black pepper. Small salad inspite of recipe. Now I’m thinking about keeping the main course simple and not heavy and expect to sit down and dine in an hour or two.
After the first three courses satisfy and properly digest, it’s time for the Main Course. This course hits the mark in terms of lightness, flavor, texture and presentation. Trout di Venezia. A Northern-Italian Style entree. Butterflied Rainbow trout baked with a blend of breadcrumbs, Pecorino Romano, garlic, herbs three grilled Scallops, Lemon Basil Butter sauce and gremolata. Served with sautéed Haricot Verts, shallots and Cherry tomatoes. This is not that difficult of a dish to make, however since it is a seduction meal for two, having the one you care about helping out in the kitchen is always a great thing. Lot’s of conversation, loading the dishwasher, pouring a glass of wine or setting the table and food prep is always appreciated and makes the afternoon extra special. Peter Gabriel’s In Your Eye’s, the 12-minute live version plays in the background. A nice Sauvignon Blanc p
airs well with trout.
Finally, for dessert I would serve my Flourless Dark Chocolate Torte, Raspberry Coulis and Annabella Cabernet Sauvignon. A match made by the Gods in Heaven, trust me, I know. There is only one thing that is better…. The torte and wine are a complete dessert course. Kate Bush’s Running up the Hill. The Hound’s of Love album is magnificent. After dinner, cuddle on the couch and relax, converse.
When enjoying a romantic meal for two–what music do you play while cooking and what music do you listen to while dining together?
Well I have already touched upon some of my Seduction Music. I must say listening to music is so subjective, personal and contextual. It depends on mood, chemistry, bias, and serendipity I think. If it sounds good and enhances mood, I’m all for it. It’s not about what I want to listen to, no matter how opinionated, but what works this day with that special person. I am very fond of smooth jazz, progressive rock, adult alternative. From Acchousti Alchemy, Allman Brothers, Peter Gabriel, Debussy, The Police, Talking Heads, Santana, The Pretenders, U2 and Bela Fleck; I am pretty open minded. I like blue grass and the blues too. I like Gwen Stefani, so go figure.
What do you think is the key to a successful romantic meal for two?
Mutual desire. Romance, fresh air, great company, conversation, well executed and timed fine dining. Delicious food really makes a big difference.
Do you prefer dining in our out for a romantic meal?
I enjoy both dining out and cooking at home. If you have a nice home and can cook that’s a good start. Sometimes though, nothing beats going out to a great restaurant. This is what I strive for every day at Bocci. Food made and served with Love. Sampling another Chef’s creations is always a wise endeavor, usually. I like great service, attention to detail, fine wines and amazing food at a great price.
What restaurants top your list for romantic settings?
THE LOAF and LADLE RESTAURANT
9 Water Street
Exeter, NH 03833
It’s been at least 7 years since I last dined at this restaurant, yet this place is near and dear to my heart. I have enjoyed the Loaf and Ladle with family, friends and lovers my whole life. I own a 1979 copy of their cook book by Joan Harlow. The restaurant is designed around soups, salads, baked breads, sandwiches, comfort food, desserts and beverages. The location, perched on the banks of the intertidal Squamscott River is hard to beat. Exeter is a great small coastal New Hampshire town, just ten miles from Hampton Beach. I discovered Black Bean Soup garnished with crème fraiche, cilantro and tomato at “the Loaf” and the joy of sitting across from the one you love over a great soup, salad, sandwich and cold beer.
Being from New England, I adore seafood and nothing beats an authentic New England Clam Bake and one of the best is Cabbage Island, Maine. I also like Bone Fish Grill in Cary, NC. Just a great restaurant.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
I am very open minded when it comes to cocktails and beverages. I enjoy well crafted beers and wines and am very fond of Watermelon Margarita’s in the Summer. I like espresso martinis too. I have only created one original cocktail, Southern Belle Martini. I have served this a few times for family and friends and it is always a hit. The flavor combination is superb.
Rosemary simple syrup:
In a saucepan, combine 1 cup of Sugar, 1 cup of water and 6 sprigs of Rosemary. Boil and Infuse for 10 minutes; strain sprigs and discard.
Ingredients:
- 2 cups of Peach Nectar
- Fresh Peaches, pitted and thinned slice
- 1 ice cube tray of frozen lemon juice
- 1 1/2 Cups of water
- Absolute Vodka
Combine simple syrup, nectar, peaches, lemon ice cubes and water in a chilled Pitcher. Pour one ounce of vodka into a Martini glass. Top with fruit mixture. Garnish with small sprig of Rosemary. This is a very aromatic and flavorful cocktail. Try it out some time.
In the culinary world of chefs, restaurants, mixologists, TV shows, food movements, etc. – is there anything or anyone that inspires you?
Well I do watch Iron Chef America and Chopped quite a bit; Chopped really shines on the improvisational skills good Chef’s must have.
I also enjoy Bitchin’ Kitchen hosted by Nadia G. I find her New York Italian accent and humor very sexy. She is a hoot to watch and her food is not fluff.
Chef’s that really inspire me include: Michael Chiarello, James Peterson, Mario Batali, Thomas Keller, and Rick Bayless.
Are you working on any special projects or recipes at this time?
I am currently working on refining Bocci’s menu and creating a gluten free menu and certification with the help of the National Foundation for Celiac Awareness. My professional goals include making Bocci Trattoria & Pizzeria one of the finest Italian restaurants in the Raleigh, NC area and Executive Chef certification through the American Culinary Foundation. In addition, I am working to improve my skills as a food photographer. And Last August I started my own blog entitled CycleChef. This project is still in it’s infancy and I hope to put lots of time and energy into it in 2011. This blog addresses my passion for all things culinary and mountain biking.
Thank you Michael!
