Trevor Kunk is the chef de cuisine at Blue Hill in New York City’s Greenwich Village, which the James Beard Foundation just named “most outstanding restaurant.” Blue Hill is a farm-to-table restaurant that gets its food from farms in upstate New York.
But Kunk’s culinary history started in Sarasota, where he began working at Paul Mattison’s The Summerhouse at 14 years old. Kunk names Mattison, who wrote his letter of recommendation for the Culinary Institute of America, his mentor and moral compass.
“When I landed in Blue Hill’s kitchen 10 years ago, I knew I found a special place,” the 33-year-old says.
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4 Meet the Sky
5 Volunteer Connect Meeting
11:30 am - 12:00 pm
9 Back to School Bash 2014
9:00 am - 12:00 pm
9 Cat Depot Leash Walking Class
12:00 pm - 1:00 pm
County asks for input on stand-up paddleboard rental
After receiving a proposal to allow stand-up paddleboard rentals on county beaches, Sarasota County will hold two public hearings on the issue.
Health officials warn of 'flesh-eating bacteria'
The Florida Department of Health in Sarasota County has issued a warning of the potential for exposure to Vibrio vulnificus in local waters after two cases were reported in the county this month — including one death.
IN THE KITCHEN WITH: Cafe Venice
This week we went in the kitchen with chef Scott Raiche, of Cafe Venice, while he prepares chicken scaloppine marengo. Get the recipe and watch an instructional video in this week's "In the Kitchen."