![]() ![]() I’ve been working in world-class kitchens my entire life, and I’ve also been able to cook in many home kitchens. How is your own personal spin, both as a professional chef and as a person who cooks at home, incorporated in the soon-to-be-released kitchen designs from Van Metre? This partnership really represented the opportunity to bring a constructive idea to the classic home kitchen and give home chefs a world-class kitchen they can feel good about. But that’s not really functional for a home chef or someone who is actually trying to entertain in the kitchen. The idea is that … I’ve always felt like the standard kitchen is designed behind this idea of the holy triangle, where the sink, island and fridge are all connected. A lightbulb went off, he reached out and we hit it off. He visited one of my restaurants, Vim & Victor, and loved the aesthetic and design of the kitchen. Glenn Forester had logged onto my website and saw the different things I’ve been up to, as I am not really the typical chef. I think Van Metre was looking for a way to amplify the message and they started seeking out a chef. Van Metre and I definitely share the same belief that the soul of a home for most people is in the kitchen, at least it is in my family. Photo by Jim Vecchione What inspired this partnership between you and Van Metre? Find highlights from our conversation below. The Van Metre x Spike initiative will include the launch of Spiked Kitchen, featuring several designs for the home that are inspired by the needs of a chef, as well as in-person and virtual demonstrations that at-home cooks can follow along with.Īhead of the launch, we chatted with Mendelsohn about what it was like to intertwine the standard home kitchen with that of a chef’s, how his personal style is incorporated into the designs and so much more. From working with local organizations to make a positive impact on the food system, to owning and operating more than five different dining concepts in the DMV, his decades-long career has been diverse.Īnd now, this fall, Mendelsohn is trying something new once again by becoming the brand ambassador to NoVA-based builder Van Metre Homes. I love diver scallops.įor more information on the New York City Wine & Food Festival or to buy tickets to Pizza After Dark at Pulino's, click here.Nationally recognized chef Spike Mendelsohn has never been one to follow the status quo. have you cooked scallops since that infamous day on Top Chef?ĭid you seriously just ask me that question? Yes, many times. What do you think is the most underrated or overrated food?Īnd you can tell us. Anything where I could spend the day on the water. If I weren't a chef I would be a _.Ī professional surfer or a captain on the Sea Shepherd. What is the best thing in your fridge right now? What's the most dangerous part of your job? We ate everything and anything, including a rice paddy rat. I was traveling in Vietnam as a part of a chef tour. ![]() Tell us about a moment in your life that could be described as extreme eating. What do you crave after a few (or a lot of) beers? ![]() The best thing you've eaten between two buns. Grimaldis, We, The Pizza and almost any hole-in-the-wall you can find in Italy. What are your top three all-time favorite pizza joints? Do you have a favorite McNally restaurant? Keith McNally has taken over downtown Manhattan with hotspots like Pulino’s, Pastis, Balthazar and Minetta Tavern. Should be great company, great conversation and great food. I used to live and work in NYC, so I'm looking forward to seeing all of my old friends that night. What excites you most about your pizza party at Pulino's for the New York City Wine & Food Festival (other than the pizza)? Spike has left the frozen seafood behind and moved on to bigger, more delicious endeavors, burgers and pizza! We caught up with Spike while he prepares for his late-night pizza party at Keith McNally's Pulino's during the New York City Wine & Food Festival. hotspots Good Stuff Eatery and We, The Pizza (both of which the Obamas love!). Well, that's in the past for Spike Mendelsohn, owner of D.C. Remember the fedora-wearing, scruffy guy from Top Chef Season 4? You know, the one that went home as result of the frozen scallop incident. ![]()
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