Edible Michiana Fall 2015 : Page 64

the last bite Top local chefs get hungry, too COMPILED BY Maggie Weaver and Maya Parson ILLUSTRATIONS BY Katie Eberts I t’s no secret that chefs work long hours. And while they’re busy wowing us with their creations, they often have little time for a sit-down meal. We asked a few of our favorite Michiana chefs how they fuel up in between shifts or even while working the line. Is it any surprise these folks have perfected the art of snacking? I always keep ramen noodles on hand—and not because I acquired a taste for them as a struggling college student. I love their convenience and versatility. Organic chicken stock can be used in place of water and the seasoning packet, for a lower sodium alternative. I love to doctor my noodles with fish sauce, sambal oelek, roasted chicken, shaved onion and fresh cilantro or Thai basil for a fantastic snack that can be assembled in the time it takes to boil water! — Andrew Jones , Viand Chef Services, Warsaw, Indiana My go-to food would have to be Nutella. Growing up in an Italian family, we always had it around. I love the savory and salty flavor; it’s great for breakfast, lunch, dinner and late-night snacks. — Zachary Lucchese, Bacon Hill Kitchen and Pub, Elkhart, Indiana Normally I eat breakfast at home. I make my own granola and keep chia seeds, apples and yogurt in my kitchen. In the summer and fall I substitute local fruit. I also have pantry staples for my nights off: dry pasta, beans, rice blends, vinegars and fresh herbs growing outside. Snacking at work would be dried figs, housemade potato chips, roasted chicken and roasted vegetables. — Jenny Drilon, Bentwood Tavern in the Marina Grand Resort, New Buffalo, Michigan Without a doubt, I always have really good cheese on hand. It’s a great addition to just about anything from salads to desserts to finishing a dish. And then there’s bacon! I cannot live without that smoky, sweet, chewy deliciousness. — Brad Hindsley, Spire Farm-to-Fork Cuisine, LaPorte, Indiana 64 edible Michiana | FALL 2015

The Last Bite

Compiled By Maggie Weaver And Maya Parson, Illustrations By Katie Eberts

Snack Like A Pro

Top local chefs get hungry, too

It's no secret that chefs work long hours. And while they're busy wowing us with their creations, they often have little time for a sit-down meal. We asked a few of our favorite Michiana chefs how they fuel up in between shifts or even while working the line. Is it any surprise these folks have perfected the art of snacking?

I always keep ramen noodles on hand–and not because I acquired a taste for them as a struggling college student. I love their convenience and versatility. Organic chicken stock can be used in place of water and the seasoning packet, for a lower sodium alternative. I love to doctor my noodles with fish sauce, sambal oelek, roasted chicken, shaved onion and fresh cilantro or Thai basil for a fantastic snack that can be assembled in the time it takes to boil water!

–Andrew Jones, Viand Chef Services, Warsaw, Indiana

My go-to food would have to be Nutella. Growing up in an Italian family, we always had it around. I love the savory and salty flavor; it's great for breakfast, lunch, dinner and late-night snacks.

–Zachary Lucchese, Bacon Hill Kitchen and Pub, Elkhart, Indiana

Normally I eat breakfast at home. I make my own granola and keep chia seeds, apples and yogurt in my kitchen. In the summer and fall I substitute local fruit. I also have pantry staples for my nights off: dry pasta, beans, rice blends, vinegars and fresh herbs growing outside. Snacking at work would be dried figs, housemade potato chips, roasted chicken and roasted vegetables.

–Jenny Drilon, Bentwood Tavern in the Marina Grand Resort, New Buffalo, Michigan

Without a doubt, I always have really good cheese on hand. It's a great addition to just about anything from salads to desserts to finishing a dish. And then there's bacon! I cannot live without that smoky, sweet, chewy deliciousness.

–Brad Hindsley, Spire Farm-to-Fork Cuisine, LaPorte, Indiana

Read the full article at http://onlinedigeditions.com/article/The+Last+Bite/2242806/269081/article.html.

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