This weeks' Chef Spotlight and Recipe is from Executive Chef Brandon Kida from Hinoki & The Bird
1. How did you become involved with No Kid Hungry?
I have been involved with No Kid Hungry for many years both here in Los Angeles and on the East Coast in New York City. I was invited to attend and have been a supporter ever since.
2. Why is ending childhood hunger important to you?
The last thing a child should have to do is worry about is where or when his or her next meal will be. As a human, chef, former New York City resident and Angeleno, I can’t ignore this calling. A chefs nature is to nurture.
3. How has hunger affected your life or community?
All Angelenos are affected by hunger. We see it on our streets and in our communities.
4. Why did you become a chef? How long have you been cooking?
I wanted a career that allowed me to create positivity in the world. I wanted a career that provided for others. I also learned at an early age the importance of our food and its systems
5. Which chefs have been influential in your career?
1. Nori Sugie
2. Ludovic Lefebvre
3. Andre Soltner
4. Michel Bras
6. What is your most memorable experience in the kitchen?
I remember the first time I realized how difficult the industry is and how hard it would be to be successful and embracing the feeling and challenge. I think a lot of aspiring chefs realize the difficulties and turn away from the industry and its challenges. You could call it a turning point for chefs.
7. It’s getting hot! What are your favorite meals to stay cool in the summer?
Gazpacho is a nice warm weather meal.
8. Would you be interested in sharing a favorite recipe with us?
Taste of Spring
2 Tablespoons Hazelnut oil
4 Tablespoons Olive Oil
2 Tablespoons rice wine vinegar
1 Tablespoons honey
1 Tablespoons Dijon mustard
Freshly Ground Black pepper
1 Kabocha squash, cut in half and seeds removed
1 butternut squash, cut in half and seeds removed
1 delicata squash, cut in half and seeds removed
¼ pound brussels sprouts, cut in half
½ pound chicories, pull and tear them apart into bite size pieces
1 pomegranate, cut in half and lightly tap with a wooden spoon to remove the seeds into a bowl.
1 celery root, thinly sliced
1 apple, peeled and cut into matchsticks
4 heirloom carrots, peeled and cut into matchsticks
1 grapefruit, cut into supremes
¼ pound cauliflower, cut into bite sized pieces
1 parsnip, peeled and cut into matchsticks
1 bulb fennel, thinly sliced
For the vinaigrette:
Place the hazelnut oil, olive oil, rice wine vinegar, honey, Dijon, sea salt, black pepper into a small glass cup. Cover with plastic wrap. Shake the cup until all ingredients have been fully emulsified. Remove plastic and adjust seasoning
For the squash:
Rub all of the squash with olive oil, salt and pepper. Place on baking sheet. Cover completely with foil. Place in a 350 degree oven till fork tender. Remove from oven and let cool slightly (to touch). After it cools enough to handle cut squash into half-moon shapes (or any other desired shape). Place aside until ready to use.
Season and toss Brussels sprouts, chicories and fennel with hazelnut vinaigrette. Place all remaining ingredients into a large bowl or plate, serve immediately.