Here’s What 22 Local Chefs Are Whipping Up Off the Clock
A lot of chicken, people
No one likes taking work home with them, unless you’re in the business of cooking. Chefs still have to eat, right? So we polled 22 local stars to see what they whip up on their days off. We’ll be adding some of the easier dishes to our repertoire. Others, not so much. (We’re looking at you, Macedonian phyllo pie.)
Brian Fernando: Chef-owner of 1601 Bar & Kitchen
What he makes: Slow-cooked braised lamb leg with root vegetables, which cooks for about three to four hours, giving him plenty of time to do other things around the house.
Josh Even: Chef at Tosca Cafe
What he makes: Mayo-based salads—tuna salad, potato salad, egg salad and even some cold pasta salads. (Speaking our language…)
Cortney Burns and Nick Balla: Co-chefs at Bar Tartine
What they make: A big batch of sauerkraut soup to last a couple days or a chopped salad (a nod to when they first met and made a massive salad in a Crock-Pot).
Ryan Scott: Chef at Finn Town
What he makes: Eggs Florentine in a Hole—it was one of the ﬁrst dishes he learned to make in college.
Matt Accarrino: Executive chef at SPQR
What he makes: Macedonian phyllo pie—a dish he recently learned from a friend’s mother-in-law—served alongside heirloom tomatoes and basil. He even put a version of it on the SPQR menu.
Staffan Terje: Executive chef-owner of Perbacco and Barbacco
What he makes: Pan-roasted pork chops from Llano Seco, with a radicchio-and-apple salad tossed in a charred shallot and red miso dressing with a good dusting of Parmigiano-Reggiano cheese.
Teague Moriarty: Chef and co-owner of Sons & Daughters
What he makes: Most of the ingredients at Sons & Daughters come from the restaurant’s farm, and when there are leftovers, he’ll take them home to cook with. His at-home go-to is an asparagus dish with hard-boiled eggs and vinaigrette.
Melissa Perello: Executive chef at Octavia and Frances
What she makes: Brined and grilled pork ribs; grilled local king salmon with fresh chiles, shaved fennel and coriander; grilled and roasted paprika peppers with toasted bread and butter.
Tim Luym: Executive chef at Buffalo Theory
What he makes: A Filipino version of a Denny's Grand Slam breakfast—corned beef silog made with New Zealand premium canned corned beef and sautéed with garlic, onions, scallions and hot sauce; plus two fried eggs and garlic-fried rice, served with a side of spicy coconut vinegar.
Dante Cecchini: Chef at Fiorella
What he makes: Herb-marinated roast chicken with tomato-braised dandelion and wild mustard—it’s even become one of the top sellers on the menu at the restaurant. (And if roasting a chicken sounds daunting, try our foolproof recipe.)
Kim Alter: Chef-owner of Nightbird and Linden Room
What she makes: Brown rice with vegetables from the market, kimchi and scallions. On off days, her palate always wants simple and homey flavors.
Evan Bloom: Co-founder of Wise Sons Jewish Delicatessen
What he makes: A bowl of microwavable brown rice (a Bloom pantry staple), some avocado, whatever vegetables are in the crisper, some fresh herbs, lemon and olive oil. Super-easy and always satisfying.
Carl Foronda: Executive chef at 1760
What he makes: Heirloom tomato gazpacho with salted egg, watermelon and cucumber. (Are we invited?)
Gayle Pirie: Co-executive chef and co-owner of Foreign Cinema
What she makes: Roasted halibut with San Marzano tomato confit, saffron and couscous.
Jordan Keao: Chef-owner of ‘Aina
What he makes: Miso soup, made from dashi, with an egg dropped over rice and a piece of lap cheong sausage.
Matt Gandin: Chef at Comal
What he makes: Grilled bread panzanella with whatever is in season in his vegetable garden and a simple grilled protein like boneless chicken thighs, skirt steak, pork chop or a sausage.
Roman Petry: Executive chef at Roka Akor
What he makes: Gnocchi with heirloom tomato sauce and anchovies, sautéed greens and radicchio salad with lemon vinaigrette and Parmesan cheese, all of which he pairs with a nice bottle of wine, of course.
Russ Moore: Chef-owner of Camino
What he makes: Anything poached, since there’s so much fire cooking at the restaurant. He often poaches a chicken with whatever vegetables he brings home from the restaurant, followed by broth with rice and pounded herbs.
Michelle Minori: Chef at Barzotto
What she makes: When she goes home to visit her mom, she loves to make potato gnocchi in a meat ragu. It's her mom's favorite meal.
Ray Tang: Chef-owner of Presidio Social Club
What he makes: Quick porridge of rice, protein and fermented tofu. He scrambles an egg, places it at the bottom of the bowl and pours the hot porridge over it for a rich “gruel” that fuels him until lunch.
Mark Dommen: Chef and Partner at One Market Restaurant
What he makes: Beer-can roast chicken on his Weber grill. Crispy skin, slightly smoky flavor. (We’ll be over at five.)