Once again, this week we have a chef returning for a second round of Sunday Market Chef Demo-ing! Last year, The Gilt Club’s Chris Carriker cooked some amazing ricotta gnocchi for us, and heading into our interview this year, one of the things I was most eager to hear about was what he’d be cooking up this year.
But first things first. As usual, I first asked him to speak about what he’s been up to (self-promote!), but this guy is pretty food-fixated (even for a chef) and it always comes back to food, menus, and what’s for dinner. Last year, he’d spoken to me about his cooking style, describing it as “classic American food, with a twist” and, as you’d know if you’ve eaten at Gilt Club, he’s still happily playing around in that realm, though it sounds like he’s narrowed his focus a bit. “It doesn’t take much to keep me motivated here in Oregon with so many great chefs and such incredible produce. Oregon’s bounty is my base motivation, I start with what is local and fresh. I think about ingredients like this: if they grow together they must be good together. Beyond that, my food is kind of a play on American cuisine.”
And what is he up to these days, other than serving up wicked, ultra-flavor-bomb indulgences night after night, like (arguably too American) pork rinds with creme fraiche or green garlic soup with sorrel and smoked duck sausage? “Well, it is the start of summer and we really want to celebrate that. I have a couple of ideas that I would like to get off the ground at Gilt — one being a huge outdoor pig roast complete with adult slushies!” SOLD. What else? ”We are looking to continue our cocktail dinners at Gilt, too. We do 5 to 7 courses of food paired with cocktails and they’re a big hit. We really enjoy doing them since we’re so cocktail-focused.” View a previous cocktail-pairing-dinner menu.
So enough beating around the bush? What are we going to be cooking and eating this Sunday at the market? Oh, just something simple; “I’m thinking Native American fry bread with stewed pork and beautiful Montavilla Farm fresh veggies.” YUM. Definitely come hungry. See you at the Market!