In case you haven't heard, Decca's outstanding executive chef Annie Pettry and world-renowned author Patricia Wells are joining forces to bring you a collaborative dinner this Sunday. The event itself will highlight dishes created by Chef Annie, all of which are inspired by Patricia's cookbooks.
I recently had the opportunity to sit down and chat with Chef Annie so that I could learn a little more about her cooking style and this amazing event. Below you will find our brief interview. I am so excited to see what she has in store for us on Sunday and I hope to see you there! If you're interested in reading the release you can find it here.
LC: How did your childhood play a role in your love for cooking?
Annie Pettry: "Meals were always a focal point of the day. The whole process of the meal was important from growing the ingredients, to shopping for the ingredients, to cooking everything together, and to ultimately sitting down and eating together. The whole experience was exciting and rewarding and remains so to this day."
LC: I love your dedication to showcasing one product in multiple ways within a dish/meal. Where did this inspiration come from?
AP: "I’m inspired by the variance of flavors and textures that a single ingredient can provide. When using an ingredient in a multitude of ways in one dish you can experience it’s full potential or as Patricia says, 'capturing the essence of each ingredient, making each taste as much of itself as it possibly can.'”
LC: How would you describe your culinary style?
AP: "Showcasing pristine ingredients using classic techniques and wood-fired cooking to create food that is at once comforting and exciting."
LC: How have your international travel experiences influenced the way you think about cuisine?
AP: "Experiencing cuisine through the eyes of other cultures opens you up to a whole new world of possibilities in flavor and cooking. The more food experiences you have, the more you grow."
LC: This may sound cliché but I have to ask, what's the best meal you've ever eaten?
AP: "Standing at the counter at Pinotxo in La Boqueria market in Barcelona, I ate some super fresh razor clams and chickpeas with morcilla. Outstanding!"
LC: What have you loved most about working as the executive chef of Decca?
AP: "The people and community. Developing a culture and a team in the restaurant. Also, the relationships I have made with the farmers, vendors, and the restaurant community."
LC: What stood out the most to you from Patricia's cookbooks when you were creating your menu?
AP: "How each cookbook was a snapshot in time; a sort of biography of her life. I felt as if I was getting to know her through her recipes
For the menu, I looked for recurring flavors and recipes throughout the books that resonated with spring and the Decca style."
For more information on Annie Pettry, Patricia Wells, Decca and the collaborative dinner check out the Facebook event page here.
