Meet the Chef: Francesca Hong

2012-01-14T07:00:00Z 2012-01-19T12:28:48Z Meet the Chef: Francesca HongSAMARA KALK DERBY | Wisconsin State Journal | skalk@madison.com | 608-252-6439 | @SamaraKalk madison.com

Age: 23.

Sous chef and pastry chef at: 43 North Restaurant, 108 King St.

How long have you been at the restaurant? One year.   

How long have you been cooking? Three years.

Did you go to culinary school? No.

Where have you worked in the past? La Brioche, Brasserie V, Graze, and Restaurant Magnus

Favorite foods: Over-easy eggs, Bleu Mont Dairy Bandaged Cheddar, and Bolognese.

Favorite ingredients: Sherry vinegar, pork fat, parsnips, and vanilla bean.

Favorite restaurants: Osteria Papavero, Ha Long Bay, Avec (Chicago), and The Bristol (Chicago).

Best tips for home cooks: Use a scale (as in the recipe shown here). Taste your foods, and be organized.

Favorite cookbook: "Culinary Artistry" by Andrew Dornenburg and Karen Page.

Favorite recipe: Pickled grapes.


Pickled grapes

500g dry white wine

500g champagne vinegar

250g sugar

50g salt

4 bay leaves

7g coriander seeds

7g black peppercorns

7g juniper berries

4g clove

1 cinnamon stick

1 pinch chili flakes

4 sprigs rosemary

4 sprigs thyme

3 sprigs tarragon

600g grapes rinsed and picked from stems

Combine all ingredients except grapes into a saucepan and bring to a simmer. Strain mixture and let cool completely. Pour liquid over grapes. Cover and chill for at least 12 hours or overnight.

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