Executive chef at: Vintage Brewing Co., 674 S. Whitney Way.
How long have you been at the restaurant? December 2009 to present.
How long have you been cooking? 12 years.
Did you go to culinary school? No culinary school, just worked long hours for the right chefs and read the right books.
Where have you worked in the past? Before coming to Madison, in Appleton at Sirocco’s Mediterranean Tapas (now closed) for three years. Prior to that, at Canoe Bay, a Relais Chateaux resort near Chetek.
Favorite foods and ingredients: The almighty and divine swine, anything fresh from the garden, field, woods or pasture.
Favorite restaurants: In the Madison area, Vintage Brewing Co., of course, La Mestiza, Eno Vino, Muramoto Sushi, Tony Frank’s, the Seasons at Capitol Lakes.
Best tip for home cooks: When cooking at home don’t be afraid to try something new. There is nothing worse than someone in the comfort of their own kitchen who is afraid to be creative.
Favorite cookbooks: “Culinary Artistry,” by Andrew Dornenburg and Karen Page; “Happy in the Kitchen,” by Michel Richard; “Alinea,” by Grant Achatz; “The Fat Duck Cookbook,” by Heston Blumenthal; “The French Laundry Cookbook,” by Thomas Keller and Deborah Jones.
Favorite recipe: Vintage Brewing Co.’s roast turkey. It should be a very home-cook-friendly, but extremely tasty, dinner recipe.
— Samara Kalk Derby
Vintage Brewing Co's roast turkey18 to 20 pound turkey
- 18 to 20 pound turkey
- 2 gallons water at room temperature
- ½ cup apple cider vinegar
- 2 cups salt
- 1 cup sugar
- 3 ounces fresh thyme
- 2 ounces fresh sage
- 2 tablespoons whole black peppercorns
- 8 bay leaves
- 2 tablespoons fennel seeds
Combine all brine ingredients in a large pot and stir to dissolve, then gently place turkey into brine. Refrigerate. Turkey must remain in brine for at least five days before roasting.
When turkey is ready, preheat oven to 325 degrees. Remove and drain turkey before placing in roasting pan. Cook for four hours or until internal temperature reaches 165 degrees.
Allow turkey to rest for 15 minutes before devouring.