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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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."
Sarasota man caught with illegal deadly snakes
The Florida Fish and Wildlife Conservation Commission last week charged 20-year-old Nick Mitchell with unlawful possession of venomous reptiles, including four cobras.
Arrests made after movie theater shooting
According to one witness, a gun battle preceded the shooting of 17-year-old Riverview High School student Teria’le Rawls Monday, at Carmike Royal Palm 20 movie theater.