Compliments of the Chef with Patrick Kelly

This week, Chefs Feed met up with renowned chef Kelly at his restaurant in the Financial District.

December 6, 2013 ● 1 min read

CF: I'm best known for my _______ cooking but I can make one hell of a _______. 
PK: French and Spanish; tuna noodle casserole 

CF: A few words your sous chef would use to describe you. 
PK: Demanding and intense, but very fair. 

CF: What are you most excited about right now in your restaurant? 
PK: The dorada crudo with summer stonefruit, spiced brioche, dried black olive, and watercress. It's exciting to feature an array of stonefruit in various states of ripeness to balance the overall dish. The dorada as a crudo is underused, but it's a very delicious, buttery fish when served raw. This dish is a seasonal celebration to summer and can be ordered off the à la carte menu. 

CF: Which chef would you drop everything to stage with? 
PK: Andoni Aduriz of Mugaritz in Errenteria, Spain. He helped change the culinary thought process for an entire generation of cooks and professional chefs. He has a brilliant and ever-changing culinary mind.

CF: Insider tip for the at-home cook. 
PK: When cooking, use the best salt you can possibly find. High-quality fleur de sel is important when seasoning your food. 

CF: Message to professional food critics. 
PK: Help us steer clear of clichés. I see a lot of redundency in certain levels of progressive cuisine, and it's refreshing when critics are good at pointing this out. 

CF: Under-the-radar menu item that your guests can order tonight. 
PK: The bacon bon bons, which you can only order from the taberna bar menu. They're prunes stuffed with goat cheese and wrapped in smoked bacon. 

CF: One piece of advice for aspiring young chefs. 
PK: Strive for professionalism and stay humble. 

CF: What's for family meal tonight? 
PK: Probably something from our tasting menu. Hopefully I can take my portion home and eat it while on the couch watching Sports Center.