JN: If you weren’t a chef, what would you do?
GA: I think I’d like to make floral arrangements or be a party planner or something like that. I love decorating tables.
JN: Pretend you forgot your wife’s birthday. What would you cook to get back in her good graces?
GA: I’d start with crispy foie gras with lobster and a frisée salad topped with candied pancetta and a vanilla vinaigrette. The entrée would be braised osso buco with truffle, black trumpet mushroom risotto, and haricot vert with a citrus-parsley remoulade. For dessert, I’d make her apple-stuffed crepes with dulce de leche ice cream and a honey-pecan glaze.
JN: Yum! I don’t know about your wife, but this menu would sure win me over! What is your favorite ingredient at the moment?
GA: I love working with dried chilies from all over the world. They provide such intense flavors.
JN: Your menu is very international. Have you traveled much?
GA: No. Sadly, I haven’t even been to Europe, and I’m dying to go to Japan, because I really love their food. I mostly just read a lot about food and ingredients from other countries.
JN: I know kale is really good for you, but I don’t like the texture. Any tips?
GA: An easy way to serve kale is to shred it very thin, add some salt and lemon juice and just massage it in for a minute. This will tenderize the kale and also eliminate the bitterness.