cuisine
As part-restaurant and part-music venue, BLK Live dishes out contemporary American food, using seasonal produce and high-quality ingredients from some of the best purveyors in the country, all under the direction of Executive Chef Daniel Hackett. DID YOU ALWAYS WANT TO BE A CHEF? I actually managed musicians in middle and high school, and then went to DJ school at one point. I was certain my future was in music. But fate had other plans. SO HOW DID YOU GET INTO THE CULINARY WORLD? Like most high school kids, I needed money. Tired of being human ATMs, my parents suggested I seek out a restaurant job, so I applied at White Chocolate Grill in Scottsdale. That was in 2006 – and I only left a year ago! While I started running food, I eventually made my way into the kitchen. Over the course of a decade, I would eventually earn the position of executive chef and traveling chef for the company nationwide. HOW DID YOU END UP AT BLK LIVE? Instagram! Two years ago, my tattoo artist shared a photo from BLK owner Kevin Johnson’s page seeking great chefs for his California location. By the time we connected, the position was filled. But we stayed in touch, and when he decided to open a location in Scottsdale, I had him over to sample a few dishes and get to know my cooking style. It was a match made in heaven from there. WHAT WOULD YOU SAY IS YOUR SPECIALTY? If there is a way to infuse a spirit, wine or beer into a recipe, I’ve done it. Or I will do it. I use RumChata in my whipped cream, for example, and cognac to cook a rib-eye. WHAT IS THE ONE MUST-TRY DISH ON YOUR MENU RIGHT NOW? Don’t miss the BLK Meatloaf. I use Snake River Farms ground beef and pair it with a brown sugar bourbon glaze, then serve it with rich garlic mashed potatoes and hearty collard greens. BLK Live, 7301 E. Butherus Drive, Scottsdale; 480.494.5069; www.blkliveaz.com.
CHEF CONVERSATIONS In the kitchen with Daniel Hackett of BLK Live BY ALISON BAILIN BATZ PHOTO BY DEBBY WOLVOS
SO SCOTTSDALE! |
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11/22/16 3:19 PM