brandonantlersCP.jpg
Photo by © Chad Pryor
Brandon Kirksey doesn't ask for much, just a good kitchen crew and a couple shots of Jagermeister now and then

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A Chef's Low-Rent Last Meal

brandonantlersCP.jpg
Photo by © Chad Pryor
Brandon Kirksey doesn't ask for much, just a good kitchen crew and a couple shots of Jagermeister now and then to keep his spirits up. Oh, and a tall cutting board to keep his nearly 6'7" self from back-breaking work. As you'll read here in part two of Grillaxin, that same sense of simplicity runs deep through the 26-year-old Tavolàta chef's menu, his grocery requirements, his guilty food pleasure, and his last-meal request. You know what they say: The taller we are, the closer we are to God, and the simpler our lives become.

Now, the Lightning Round:

SW: Who are you the most nervous to cook for?

My family. If I fail them, they are going to wonder what the hell I've been doing will all these hours I spend in the kitchen.

Where do you eat when you're not working?

I really like the food being made at La Bête, Local 360, and Anchovies & Olives. I also really like Thai Tom a lot.

What's the cooking utensil you can't live without?

My sharpening stone. I'm a sucker for sharp things.

If you could only have three items on the Tavolàta menu, what would they be?

Beet and leafy green salad, rigatoni with Italian sausage, and a pork chop.

Realistically, what three items will probably always be on the menu?

The rigatoni, the gnocchi alla romana, and our spaghetti. It'd be like taking the Big Mac off the McDonald's menu.

What are five items that we will always see in your fridge?

Sweet chili sauce, eggs, tortillas, cheese, and some sort of pork product.

What was your biggest cooking flop?

I'll never tell.

What's your guilty food pleasure?

Nacho cheese and chips.

What would your last meal be?

A sandwich of some sort. Probably a Reuben with potato salad. Maybe from the 5 Point?

If you had an extra $20 to spend on groceries, what would you splurge on?

Probably some flowers to give to a pretty lady.

Check back tomorrow for part three of this week's Grillaxin for one of chef Brandon Kirksey's favorite recipes!

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