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
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.