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Chef Issue

Ferran HEAD Chef Pasta Play Joey

T

alking to chef Joey Ferran tells you a lot about the man behind the dynamic small-plates dinner menu at Cucina Wine Bar. Just a few bites of his dishes tells you more. Ferran is both passionate and studious about layered textures and tastes that celebrate individual ingredients. He credits much of his skills to the teachings of Log Haven executive chef Dave Jones, whom he worked under as a sous-chef for nearly a decade. “I learned the most about building flavors and how to create recipes from Dave, so a lot of my recipes come from his standard,” Ferran says. You can see a lot of what he taught me in my food.” Yet, in just two short years, Ferran has made a name for himself at Cucina with inventive interpretations of Pacific Rim flavors—whether it be the 30-ingredient mole rojo paired with braised and charred Spanish octopus, or the use of raw cacao to add depth to the fruity flavors at work in his tandoorispiced Australian lamb chops. But the ever-changing housemade pasta is the one dish that most represents Ferran’s talents. He discovered an Imperia pasta roller at Cucina on his first day and fresh pasta has been on the menu ever since. “The pasta gets the most attention because that’s what my staff and I work on to highlight the best and freshest ingredients,” he explains. Changing once or twice a week, diners can enjoy robust offerings like the earthy guajillo tagliatelle with plump shrimp, freeze-dried corn, foraged wild mustard greens and a delicate sake and ginger beurre blanc sauce. In short, he concludes, “We love our food here! Half the fun is making it.” —Heather L. King

JOHN TAYLOR

Cucina Wine Bar 1026 E. Second Ave., SLC 801-322-3055 CucinaSLC.com

Devour Utah • May 2018 23

Profile for Copperfield Publishing

Devour Utah May 2018  

The Chef Issue

Devour Utah May 2018  

The Chef Issue

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