I get asked a lot “why do you ever cook? Your husband must do all the cooking.”
My standard answer is “if I am at his restaurant he does.” Even when Mark is home at night ( at most two nights a week) I am the executive chef and he is my sou chef. I tell him what we have and what I was thinking, then he takes and comes up with something. Is that something that would be featured on a special tasting menu at Campanile? Not usually. The kind of food a great restaurant makes is a little too involved for a family of five when small kids and one grown lady will get really cranky if they don’t eat on time.
Also, I have to remind Chef Peel about what the kids will really eat. I use to say, “okay, we have sausages, broccoli, grape tomatoes and various pasta.” Mark would cook it all, and spice it well, then he would put it ALL TOGETHER. For a my little kids that was a big yuck.
“No, the sausage, must stand alone, the broccoli, must stand alone, and so on.”
I will never be a chef like my husband. Not even close. But, I have realized I am a diner cook. If you walked into a NY diner and looked at the menu, that’s the kind of stuff I can do pretty well. Chicken Milanese, fettucine alfredo. My vegis are way better than a diner, though. When I want exciting food, I can go out.
Speaking of going out. I’m very proud of putting together a special culinary event. Even people out of LA have heard of the Kogi truck. Chef Roy Choi put delish Korean meats in a taco and a cult following was born. He is a very creative chef who has branched out into restaurants without wheels as well. I went to his latest restaurant, The Sunny Shack and loved it. I knew Mark would love the adventurous spices, the stewed goat. Mark kept back with me one night and they chefs were pleased to talk about their shared passion. Roy had been a fan of Marks. I said, “Hey, would you do a special night at the Tar Pit?”
Several weeks and our team and Roy’s great team meeting and such and an exciting night is born. Here is the flyer the Kogi gang put together that I love.
The event is almost sold out. I don’t even have a seat. I’m meeting with our managers today about the event and one thing on my agenda is, “can you guys set aside some food for me?”