Alfonso Zhicay brought farm to table cuisine to Woodside.
As someone who’s been eating in Queens for more than 15 years I can safely say that I’ve never encountered a restaurant quite like Casa del Chef, an Ecuadorean-owned farm to table bistro around the corner from Filipino fast-food purveyor Jollibee. The chef in question is Alfonso Zhicay, who made his bones at places like Bouley and Union Pacific, and worked with Dan Barber for many years. I’m so very honored Chef Zhicay will be cooking alongside two other Queens culinary superstars Huge Dufour and Danny Brown at The Catskills Comes to Queens on August 1. Zhicay was kind enough to take the time out of his busy schedule to answer seven questions, including the accidental road to chefdom.
I’m so honored to have you participating in The Catskills Comes to Queens. Tell me about the dish you’ll be preparing August 1. It’s a seasonal favorite with our customers that combines savory and sweet: braised short ribs -cooked for 10 hours with lots of tamarind, fruit chutneys, Madeira wine and bay leaves.
What inspired you to open Casa del Chef? For many years I have been working with wonderful chefs in world-class restaurants. I have been looking for the right opportunity to open my own place where I can fully express my skills and passions in a cozy neighborhood setting.
What are some of your favorite ingredients to work with? There are so many, but a few of my favorites are sherry wine vinegar, basil oil lemon dressing, and of course fresh vegetables. (more…)
“We’re thinking of calling it Pop’s,” Will Horowitz told me a few months ago when he gave me a sneak peek of his new Alphabet City trading post/deli/laboratory. He was taking delivery of a comically large immersion blender that looked like an outboard motor. The name’s been changed to Harry & Ida’s Meat and Supply Co., and I had a chance to stop by earlier this week.
Never has such a short menu of sandwiches confounded me so much. “Gee the cured meats with fennel chili butter sounds real good, and so does the smoked eel with kalechee butter,” I said like a kid in a candy—er meat—store, “but I really want to try the pastrami.” (more…)
The first time I met Ed Cotton, executive chef of Sotto 13, he showed me how to make a turducken, a rather involved process that clearly demonstrated the second-generation chef’s love of all things charcuterie. In addition to being an expert charcuterer, pizza man, and pasta maker Cotton’s an L.I.C. guy and I am happy to announce that he will be cooking at The Catskills Comes to Queens. Thanks for taking the time out of your busy sked to answer 7 Questions Ed!
How did you become a chef? I became a chef because of my father. I found what he did for a living very fascinating. I must have been five or so. It was interesting seeing cooks chop, cut and prepare things. That looked so fun to me.
What’s your favorite thing about being at the helm of Sotto 13? One of my favorite things about being at the helm is that we have such a small kitchen and staff, so it’s very easy to talk to my staff. I can show them stuff and talk to them whenever because there’s nowhere to hide.
So let me get this straight. You’re making rabbit mortadella hot dogs for The Catskills Comes to Queens? How in the world did you come up with that idea? Yes, I’m going to call them morty dogs. I love making all charcuterie, sausages, terrines, and all that stuff. We currently make rabbit mortadella for one of our wood-fired pizzas, so I wanted to take it in another direction. So that’s when I decided to make a rabbit mortadella hot dog. The garnishes won’t be as traditional as a normal dog but it will complement it for sure. (more…)