it is hard not to start this post with a flood of zeal. i literally jump up and down whenever i see susan sbicca. she brings out my inner trampoline. and, here she is, at the top of my blog, wrapped in a pink boa! you can see why i am having a hard time typing. if you've eaten at sbicca bistro in del mar, you know susan's food. you've probably pondered, like i often have, as to how a meal could be so wildly creative and simultaneously like coming home. friends, i have an answer. susan is magic! her venture into raw food territory proved she could make a crumble of macadamia nut cheese taste as exciting and lovely as maple roasted pork prime rib with vanilla scented yams. if you're wondering how this is possible, it is because susan is behind it. the california restaurant association understands--susan received the well-deserved honor of chef of the year in 2006. for her boundless energy and quiet, steadfast selflessness, for the way i witnessed her drink jalapeno honey from her cupped hand, i like to think of her as most admired chef of my lifetime.
comfort food?
cooked: the first thing that comes to mind is wine braised short ribs- with truffle mashed potatoes- maybe some tart blue cheese in there somewhere.
raw: a ripe avocado halved, sprinkled with fleur de sel (thanks to the author of this blog) and drizzled with fresh red serrano salsa (eaten with a spoon right out of its skin)
restaurant?
cooked: boulevard in san francisco. nancy oakes is my hero.
raw: pure food and wine in NYC--to eat and see what they are doing
farmers market find?
a basket of black figs that burst when bitten ☺
utensil or piece of equipment?
cooked: my old heavy steel one piece 2 oz ladel. sauces just taste better when I use it.
raw: my new vitamix blender for velvety purees
cookbook?
the elements of taste by gray kunz and peter kaminsky. it changed everything about the way i looked at putting things together. the idea that tastes push, pull and punctuate put into words the dance that occurs in every bite.
food memory?
a tie between two opposites--lunch at la grenoise restaurant in new york city and chocolate chunk cookies just out of the oven
cuisine to explore?
raw food- a new lens to explore old favorites
moment that influenced your decision to become a chef?
opening fat red anaheim chilies to stuff with guacamole for my first party… 1981
three people (living or deceased) to invite to dinner?
mick jagger, rudolf nureyev, and condoleezza rice
dessert?
warm chocolate chunk cookies or oozy epoisse cheese with fat, juicy figs
notes
* sbicca bistro is located at 215 15th street in del mar, california
* boulevard is located at 1 mission street in san francisco, california
* pure food & wine is located at 54 irving place, nyc, new york