Cooking

Fridge Files: Andrew Brochu

At home with the new chef at Graham Elliot

Note: As of 9/2012, Andrew Brochu is no longer at Graham Elliot. 

You may know Andrew Brochu from his time at the dearly departed Kith & Kin, or from sharing the stove with Phillip Foss at the hyper-creative El Ideas.

His current mission: to garner two Michelin stars for Graham Elliot, as the restaurant's namesake stays busy filming MasterChef and opening a new restaurant on Randolph Street and more outlets of Grahamwich.

Since taking over as executive chef in February, Brochu has completely revamped the menu, and has grand spring menu plans well underway (get ready for gummy beers).

At home, though, "it's mostly pastas, a lot of Southern food, a lot of what I was doing at Kith & Kin," says the Florida native.

We looked into Brochu's fridge to get a better sense of how he cooks at home. Click through our slide show for a tour of the chef's essential ingredients, from Crystal hot sauce and French's mustard to Terra Spice ras el hanout and Rare Tea Cellar tea.

Pick up a few easy recipe ideas and kitchen tricks along the way, too, and get Brochu's recipe for fried eggs with Thai long pepper, which are great on the breakfast table but even better as a late-night snack.

Tags:
Chefs Recipes

LET’S DISCUSS:

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →

Around the Web