16-21_Chef Q&A_win12_Beer_John_V1_Fall05.qxd 10/29/12 8:23 AM Page 21
ADAMS
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If you could cook a meal for anyone, who would it be? “I’d love to be able to cook for my father again. It’s been seven years (since he died). Probably just steak and potatoes. At L&N he’d always have the steak frites.” What music was playing in the kitchen last night? “We’ve had 90s alternative on a lot. I tend to listen to a lot of 80s and 90s Louisville punk type of music — Kinghorse, Endpoint.” What was the last book you read? “Right now I’m reading one of the El Bulli books again — the ’94 through ’97. And every couple of years I have to reread Kitchen Confidential. I’ve read all Anthony Bourdain’s books, fiction and nonfiction.”
“I’ll do stroganoffs. Chicken and dumplings. Quick one-pot type of meals.” Best cooking tip for a novice? “Learn how to use a knife correctly. And when searing stuff, use a hot pan.” What do you think is the next worthwhile food/dining trend? “The Latin American thing is pretty hot. I really like what Anthony (Lamas) is doing over at Seviche. It’s one of my favorite restaurants in the city. Actually one of my favorite restaurants in general.” Who are your favorite chefs? “Thomas Keller. His food is simple but elegant. Farm to table before it became trendy.”
What food is your guilty pleasure? “I do eat a lot of Butterfinger Blizzards.”
Give us one reason Louisville should be considered a culinary destination? “A lot of the chefs in Louisville have been getting national attention. Lately, I can’t even count how many have been going to the (James) Beard House. I think there’s a lot of talent in Louisville.”
Your favorite quick meal to prepare at home?
Iron Chef Louisville: Who do you not want to battle?
Is there anything in that home fridge you’d rather not admit to having? “I’m embarrassed to admit it, but Coors Light.”
“Probably Anthony Lamas or Ed Lee.” Food Network shows: Good or bad for the restaurant scene? “For a long time, it was good. But I don’t watch it much anymore. It seems kind of watered down. Years ago, it definitely put chefs in the spotlight.” Restaurant critics: Fear, loathe or love them? Why? “I’ve always had a pretty good relationship with critics. The local critics really know their stuff. But I don’t really like the anonymous Internet critics — the Yelp reviews. I try not to read them. It seems a little unfair to me. I hate that everybody wants to be a critic — I think they should leave it to the professionals.” What do you do for fun? “I like going out to eat. When I go out, I don’t really criticize things. I just like to go out and eat and have drinks and enjoy myself.” What’s your last meal on earth, if you had the chance to choose? “I’d like to go to Alinea to do one of their huge, multi-course tasting menus.” F&D
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