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Fridge Files: Thomas McNaughton
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Thomas McNaughton, chef-partner of Flour + Water, Central Kitchen and the soon-to-open Salumeria, pauses for a moment on his deck. He lives in an apartment above Flour + Water, but these days spends very little time there. "The other day, I fell asleep in the Central Kitchen office," he says, "and it's only a block away from my house." Pin It
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Fridge Files: Thomas McNaughton
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McNaughton admits, with only a touch of irony, that his pet pot-bellied pig, Kona, eats “with the seasons,” including the occasional snack of subpar truffles delivered by forager Connie Green. McNaughton augments her diet with cooked quinoa and vegetables. (Kona also, it seems, has a penchant for writer’s notebooks.) Pin It
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Fridge Files: Thomas McNaughton
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The fridge tells the story of a chef in the midst of launching a restaurant. It contains coconut water, a bottle of Almanac’s spring beer and some cheese. The pork roll was an opening gift from one of Central Kitchen’s general managers, who figured the Jersey native would appreciate the gesture. Pin It
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Fridge Files: Thomas McNaughton
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McNaughton compares pork roll to scrapple, and likes to serve it sliced and pan-fried until golden-brown. This one was bound for a future Flour + Water staff meal. Pin It
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Fridge Files: Thomas McNaughton
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With an established restaurant, a just-opened restaurant and a soon-to-open restaurant on his proverbial plate, as well as a cookbook project in the works, McNaughton is under a lot of stress. A well-meaning friend gave him these Jarro-Dophilus pills, which are supposed to help with an upset stomach. Pin It
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Fridge Files: Thomas McNaughton
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A few projects are in the works on McNaughton’s counter, including preserved lemons (pictured, right), tarragon vinegar and red wine vinegar (pictured, left). The red wine vinegar was given to him by wine and oil importer Steven Singer, along with two genuine vinegar barrels from Modena, with the vinegar mothers contained within. Central Kitchen will soon begin making vinegar in those barrels. Pin It
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Fridge Files: Thomas McNaughton
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The fridge may be empty, but the bar is stocked. The Marcona almonds are a treat for Kona. Pin It
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Fridge Files: Thomas McNaughton
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The corkscrew belonged to McNaughton’s grandfather. “At the end of a long night, I take some wine from downstairs, a piece of salumi from the cure box and a hunk of cheese. That’s dinner.” Pin It
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Fridge Files: Thomas McNaugton
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Breakfast is a healthier affair: McNaughton favors Flour + Water's house-made yogurt, made by chef de cuisine Ryan Pollnow. When he can't get that, he opts for Bellwether Farms yogurt paired with granola made by Central Kitchen’s pastry chef, Lisa Lu. Pin It
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, tarragon vinegar and red wine vinegar
(pictured, left). The red wine vinegar was given to him by wine and oil
importer Steven Singer <http://www.bakerlanevineyards.com/oils.html> ,
along with two genuine vinegar barrels from Modena, with the vinegar
mothers contained within. Central Kitchen will soon begin making vinegar in
those barrels.){kind=link}
