pancakes with chantilly cream. Hmm. Perhaps it was during the menu
creation process that Smith came up with that kinky syrup fantasy. Wha?
New Times: Describe your best or worst dining experience.
Smith: I went to a large upscale Asian-fusion restaurant a few years
ago with my wife and the menu read really well, but when the food
arrived (20 minutes later in a dead dining room) it was horrible. I
then asked for sriracha, a lime, soy sauce, cilantro, sesame oil,
sliced jalapeno, and a bowl.I then remixed the dishes into something
good. The server looked at me funny, but it made the meal edible.
NT: If you came back in your next life as a food item, what would it be and how would you like to be served?
JS: A Spanish ham served with Spanish cheeses, olives, roasted peppers, grilled bread, and a glass of Sassicaia Super Tuscan
NT: If you could serve a meal to any famous person, alive or dead, who would it be and what would you cook for him/her?
JS: Jimi Hendrix. I would cook a Gachot & Gachot dry-aged ribeye with parsnip flan, broccolini, and hot apple tart tatin.
NT: What was your most embarrassing cooking-related moment?
JS: I am not embarrassed easily and I try to block out my embarrassing moments.
NT: What food/utensil/technique still confounds you?
JS: Herbicides, pesticides, hormones, chemicals added to our foods
NT: What's your favorite food/cooking-related joke?
JS: "That's what she said!" No matter how far I am in the weeds or how stressful my day has been, I will always laugh when someone says that.
NT: If your significant other gave you a pass, what celebrity chef would you most like to enjoy a naked cooking session with and why?
JS: Giada De Laurentiis. She is beautiful, talented, and a very nice person.
NT: What's your favorite soundtrack/song to cook to?
JS: At work: James Brown's greatest hits. At home: Santana Abraxas
NT: Which famous chef, alive or dead, would you like to shadow for a day (assuming you haven't already had the chance)?
NT: What is your dream culinary trip?
JS: Italy and France, working along the way in gardens and small shops curing meats, making cheese, making wine, etcetera.
NT: If you weren't a chef, you'd be...?
JS: Customizing '60s muscle cars or building choppers with my dad
NT: What's the hottest thing a date could whip up for you in the kitchen and why?
JS: Strawberries and whipped cream with chocolate sauce... to eat, of course.
NT: What's your favorite junk food and where do you get it?
JS: Sesame seed brittle from an Asian market
NT: Please complete this sentence: Never trust a chef who/that____?
JS: Won't look you in the eye when speaking to you. They are lying or hiding something.
NT: If you could be slathered head-to-toe in one food item--without fear of getting an allergic reaction--what would it be and why?
JS: Grade A Vermont maple syrup. Warm and tasty, slippery and sticky.