Bryan Dooley Dishes About Who He'd Like to Spend a Week With (Not a Chef) and the Lunch That Made Him Fall in Love
See also: Pulled Squash Sandwich at Bryan's Black Mountain BBQ
Nikki Buchanan
This is part two of my interview with Bryan Dooley of Bryan's Black Mountain BBQ. If you missed part one, read it here.
Favorite thing to eat growing up: Frog legs, blue gills and ribs.
Favorite thing to eat now: Steamed blue crabs and a nice wheat beer.
And avocados -- I can't resist them.
What people don't really know/understand about you is: People sometimes think I'm grouchy because I often have a serious face, but actually I'm having the time of my life!
If you weren't a chef, you would be: I've always wanted to be an author.
I write a lot of poetry but would like to find time to write a book.
Name a few of your favorite BBQ restaurants around the country: I don't have any favorites, but I prefer Southern, pork-based barbecue -- Memphis- or Carolina-style barbecue joints.
Nikki Buchanan Two-meat combo plate: brisket, pulled pork, fries and six-pack cowboy beans
Describe a meal you'll never forget and why it's so memorable: When I first met my wife Donna , she invited me over to her apartment and made me a bologna and American cheese sandwich with really strong cherry Koolaid. We sat on the floor and I fell in love with her.
Name a culinary mentor and explain what you learned from that person:
Chef Reed Groban [former executive chef at the Fairmont Scottsdale Princess] because he took a chance on a green culinary school graduate and taught me how to be chef!
Name a chef/cook or restaurateur you'd love to spend a week with and explain why: I'm not really much of a chef worshiper. I'd rather spend a week on the road with Jack Kerouac, or throwing stars with [natural science writer and anthropologist] Loren Eiseley, or talking about the moon with Neil Armstrong. Those are my real heroes.
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Bryan's Black Mountain Barbecue
6130 E. Cave Creek Road, Cave Creek, AZ
Category: Restaurant
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