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Nate Herndon is the Executive Chef at Promega Corporation.

Age: 36.

Executive chef at: Promega Corporation, 5445 E. Cheryl Parkway.

How long have you been at Promega?: 2 years.

How long have you been cooking?: 18 years.

Did you go to culinary school?: No.

Where have you worked in the past?: Crescent City Grill, Blue Marlin, Bishops Bay County Club.

Favorite foods: Sausages and cured meats, braised meats, fresh pasta, grilled vegetables, cheese, mustard, pickled vegetables, bread.

Favorite ingredients: Corn, tomatoes, watermelon, garlic, asparagus, onions, sunchokes, peppers, greens, vinegar, and the almighty pig and all that can be done with it!

Favorite restaurants: Taqueria Guadalajara, Graze, Jordandal Farm Cookhouse for great sandwiches.

Best tip for home cooks: Less is usually more. Cook locally and seasonally, start a garden at home. Preserve summer produce for future use.

Favorite cookbook: “Earth to Table: Seasonal Recipes from an Organic Farm” by Jeff Crump and Bettina Schormann; and “Charcuterie: The Craft of Salting, Smoking, and Curing,” by Michael Ruhlman, Brian Polcyn and Thomas Keller.

Favorite recipe: Homemade gyro meat.

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