Vincent Guerithault on Wolfgang Puck and Kevin Binkley
This is part two of my interview with Vincent Guerithault, chef-owner of Vincent on Camelback and Vincent's Market Bistro. If you missed part one, where Guerithault talks about being an apprentice, famous people he's cooked for and where he buys his macarons, read it here.
Buchanan Vincent at Vincent's Market Bistro
Disclosure: I dated Vincent in 1985-86, before and during the time he was opening Vincent on Camelback.
-- Jared Porter of The Parlor on Vincent Guerithault and Working in Michael DeMaria's Kitchen
-- Michael Rusconi Dishes On Vincent Guerithault, What He Learned at Lon's and His Pet Peeve When He's the Guy Getting Waited On
Most overrated ingredient: Olive oil. A good olive oil should be used to enhance the flavors in a recipe, but a lot of times, expensive olive oil is used in cooking when a cheaper alternative oil works better.
Most underrated ingredient: Duck fat. According to D'Artagnan, it's lower in saturated fat than butter, can be reused, and can be kept in the refrigerator for up to six months.
Something always found in your kitchen: Butter.
Something never found in your kitchen: Margarine.
Something always found in your fridge: Cheese and red wine.
Favorite cooking tool/toy and why: Cast iron pans. Food cooks beautifully in them.
Trend or buzzword you wish would go away: Huge portions just to attract customers.
Trend you like: Verrines [a layered compilation of ingredients in a glass]. It's a nice way to present food and they can used for both savory and sweet foods.
Has Vincent's menu/style changed over time?: Yes, our menu has evolved over the years, but there are still some signature dishes that remain -- like our Duck Tamales or Smoked Salmon Quesadillas, which we consider signature dishes. But we've also evolved in our style and presentation to keep people from getting bored and to offer variety and new flavors.
Favorite thing to eat growing up: Ham with mashed potatoes.
Favorite thing to eat now: Anything with foie gras.
Your guilty pleasure: Dove Bars.