By Gabby Richman / Photo by Mark Morgan
You grew up cooking alongside your mother and grandmother. What was one of your favorite meals to make with them?
Cooking at home is all about comfort foods, so one of my favorite things to make with my mom was fried chicken with mashed potatoes and gravy, and with my grandmother I always enjoyed making stuffed peppers with pomadoro sauce. I still dream about those dishes.
What is one cooking tip from your mom that stuck with you?
The thing that stuck with me the most was how much care and intent she cooked with. Good food is always made with love.
Are there any ingredients you haven’t used that you’d love to cook with?
I love to read cookbooks, so there are always a ton of ingredients I’ve read or heard about, but haven’t had a chance to cook with. But the one that jumps at me right away is uni [sea urchin] because it’s so distinctive.
Do you have a favorite cookbook?
I really enjoy everything Thomas Keller writes. The French Laundry Cookbook is one of my favorite books, but I have to say my all-time favorite is The Escoffier by Auguste Escoffier.
Most memorable food experience:
The first time I ever tasted Burgundy escargot. Granted, it was in Paris with my Fiance, so that made it extra special.
Most underrated dish at Windsor:
The Brown Bag Chicken Sandwich — it’s great. But our burgers are so good most diners go for that.
If you weren’t a chef, you’d probably be…
Honestly, I would be a forest ranger. I love the outdoors and have a deep respect for Mother Nature.
You’re currently engaged. Any must-have dishes at your upcoming wedding?
I would love red wine-braised short ribs, but I will have to go with beef Wellington because that’s my Fiance’s favorite.
5223 N. Central Ave., Phoenix AZ; 602.279.1111; www.windsoraz.com.