Archives for posts with tag: Chef

Phillip Basone Eats Out

A few weeks ago some boys started asking me if I knew who the hot new chef was in town from New York City. I put down my nail polish and made a few calls to investigate who this guy was. Phillip Basone is originally from Connecticut, his culinary career got on track when he went through the doors of Barbuto, a Greenwich Village restaurant owned by Jonathan Waxman – one of the pioneers of California Cuisine. When I lived in NYC during the late 80’s – it was Waxman’s restaurant Jams on East 79th that I dreamt of cooking at – but fate had me head in a different direction and I ended up under the aprons of some very hot French chefs. I know what tough work it is in a kitchen, especially when you are as talented as Phillip.

I recently stopped by  Waxman’s in Ghirardelli Square where Phillip is spending most of his time while in San Francisco to introduce myself and have dinner. It’s all true – he is even more handsome in person then the boys say and welcomed me with the warmest hug and smile. Dinner was fabulous and the kitchen executed Waxman’s signature dishes to perfection – especially the JW Chicken & Potatoes! I don’t know how much longer Phillip will be in town, so get your butt down there to get a glimpse of him in his chef whites and eat soon. I’m not promising any hugs though.

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Phillip answers my foodie questionnaire here:

What is your favorite dessert?
I hate to admit it but I just love Oreos dipped in peanut butter…..

What restaurant would you call your home?
Barbuto! It is where I started my career at 18 and have been working for Jonathan Waxman on and off for the last 6 years.

What is the strangest or most inspiring thing you’ve ever eaten?
I am a extremely picky eater so for strangest I don’t even know where to begin. As far as most inspiring I would honestly have to say this one meal a friend of my father prepared for me. It was pernil, which is so simple yet so delicious. It really set me on this path of incorporating more Latin flavors into my food and relishing in the simplistic beauty of some cuisines.

What was your favorite breakfast cereal as a kid?
Smacks!

What is your favorite food to pig-out on after the club?
Chicken fingers with french fries and a bacon, egg & cheese. Extra ranch please!

IMG_4234Jackson getting a good sniff of Phillip at Waxman’s.

 

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Roasted Frog Hollow Peaches, Rosemary Biscuit & Creme Anglaise at Waxman’s
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If you are a Top Chef fan then you’ve probably guessed that I’m so on Team Tylor – so much so that I had a dream about him last night.

I dreamt that we had a cooking challenge at my grandmothers house – we had to use only ingredients that were on the property. Lucky for us the garden was always amazing. Everything she planted grew. Including an abundance of fruit trees – avocado, persimmon, grapefruit, orange, Meyer lemon, Santa Rosa plums & passion fruit. We were doing great until you decided to run off and find a pigs heart.

Go Tylor!!!

Image / Greg Endries