We asked Irvine to share a few of his favorite basics to whip up at home and he was happy to oblige. “It just takes a little bit of creativity – chef POV, I know, – but really it just takes a little thought, taking stock of what you have, and not rushing into it.” “There’s always something in your fridge to cook with, but we love breakfast for dinner. Breakfast isn’t breakfast without eggs. It has to have bacon. (I love bacon, we make our own at both restaurants.) [Breakfast] might involve some good cheese, a potato of some kind.” “There’s so much you can do with potatoes. We’re Scottish descendants and we love potato scones mixed with flour and butter and chives, onions, whatever you want, and flatten it like a tortilla, fry it up and oh my god, it’s so good! Crispy on the outside. Can top with poached eggs, make a hollandaise – man I’m getting hungry.” “Take your time, take a look at your inventory. ‘okay I could use that onion, that dried up leftover cheese I can grate…’ And if you have pasta, rice – it’s just endless. Boil up some rice or pasta, cook up some veggies, fry up an egg, add some peanut oil, and you’ve got a nice Asian-style fried rice.” “Or go to grocery store and go back to basics. Get a nice baguette, cheese, some meats, and a bottle of wine, maybe a piece of fruit and you’re living the dream. “ Most importantly, Irvine says, “Keep it simple. And remember - good ingredients and don’t scew it up. If you have a handle on basics the world is in
Entrecõte de Porc
your hands.”
P14 | Coronado Magazine
