Learn what foods Kevin can't get enough of, his family's faves and more!
Chef Spotlight: Emmer & Rye's Kevin Fink
What is your guilty pleasure?
Nachos! Growing up in Tucson, AZ nachos were a staple throughout high school. You become very picky. Good nachos have to have pickled vegetables, grilled wood fired meat, and they have to be layered twice.
If you could eat only one food for the rest of your life, what would it be?
Pasta. There is so much diversity to it.
What does your family beg you to make at home?
Pasta. When I first met my wife we were in college. I had just come back from working in Italy and I was on a pasta kick. I would make these crazy weird combinations, basically using anything I had in the fridge at the time. Now they are little more restrained but 11 years later, I am still making her pasta.
Photo by Hayden Spears
Describe the best meal you've ever had.
The French Laundry in Napa Valley. I had just finished a three-month stage (aka unpaid internship) and my wife and I got to sit down for dinner. It was one of the first meals we had ever had at the caliber. It blew us away. What made it stick as one of the best meals ever, was the sense of hospitality. It felt like everyone who touched our table wanted us to have a good experience. At the end of the meal we even got a card signed by Thomas thanking me for my time. It was a great example of a restaurant firing on all cylinders.
What is your favorite local ingredient?
That is a hard one! I would say whatever is at its peak. Henbit, wild onions, sunchokes or Jason’s pork at Yonderway farm. We are really lucky to get to work with so many amazing ingredients.
If you can make a meal for anyone, who would it be and why?
My parents. They have been incredibly supportive of me. One of the hardest decisions about moving was leaving them. Now that we don’t live in the same city, I would love to have any excuse to cook for them.
Thumbnail image courtesy of Melody Fury.