Sous Chef Series | Frank Anderson
Meet Frank Anderson, chef de cuisine at Son of a Gun
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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Frank Anderson has cooked alongside Vinny Dotolo and Jon Shook since the early days, long before the duo opened Los Angeles's Animal, later followed by Son of a Gun, where Anderson is now chef de cuisine.
"The three of us are still as close as ever," says Anderson, "but thankfully we don't live together anymore." Anderson grew up on a farm in Maine, and when thinking about what dishes to add to Son of a Gun's menu, he often returns to food he ate as a kid, such as the recipe he shared with us for creamy tomato soup.
Roasted Tomato Soup
Yield: 2 servings (with leftover soup)
Cook Time: 2 hours, 10 minutes
Medium carrots, 4 (roughly chopped)
Medium yellow onions, 2 (roughly chopped)
Medium leek, 1 (roughly chopped)
Tomatoes on the vine, 4 pounds (quartered, vine reserved)
Thyme sprigs, 8
Kosher salt, 1 tablespoon (plus more to taste)
Freshly ground black pepper, 1 teaspoon (plus more to taste)
Extra-virgin olive oil, 2 tablespoons
Water, 8 cups plus 3 tablespoons, divided
Tomato paste, one 6-ounce can
Crème fraîche, ¼ cup (plus extra for serving)