chefs |
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EHREN RYAN Common Lot 27 Main St., Millburn( 973) 467-0494, commonlot. com
“ IGET SO INSPIRED BY THE LOCAL FOOD. WEHAVEACCESSTOSOMUCH LOCAL PRODUCEAND FARMSHERE. WE PRESERVEWHAT’ SINSEASON, TOO, AND USE THEM FOR THE WINTER.”
Where are you from? Originally, Sydney, Australia. NowIliveinChatham.
How did you know you wanted to become achef? Ifell intoit. Iwas going to school for hotel management, and I did a four-week course in culinary arts. That was enough to changemymind. As a chef, every day is different, and there’ s always something new to learn. You’ re forever evolving, and it’ s exciting.
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What has been your best experience serving the public? The best is when you see the new customers with a smile on their faces. They come to the kitchen and thank us. Also, having the repeat customers. Some of them come in weekly. It’ s an indication we are doing things right.
What makes you most excited about being achef? Iget so inspired by the local food. We have access to so much local produce and farms here. We preserve what’ s in season, too, and use them for the winter. Like, we are looking at adding venison with preserved blueberries and chanterelle mushrooms to the menu.
If you could cook for anyone dead or alive, who would you cook for, and why? Iwould love to cook forDominique Crenn. She is a two-Michelin star chef in the San Francisco area. Her food, passion and love for the industry is admirable. The way she cooks is super impressive, but also the way she mentors her staff and her business sense are impressive. It would be good to pick her brain.
What do you want customers to know about your food and establishment? We want people to feel
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DUCK WITH KALE
comfortable. We’ ve createdanenvironment that is sophisticated, but casual and relaxed. There’ s no dress code.
We also likethe family table sharing option whereyou throw everything in the middle and useyour hands when necessary.
What kind of feedback have you gotten over the years? I was taught very quickly thatitwasn’ t going to be easy— there’ s so much attention to detail, and [ being achef is ] so labor intensive. Youneed to give care to every single ingredient.
What is your most popular dish? The braised lamb shoulder. It’ s 12-hour braised lamb with soy caramel, brown rice, chili-infused pickles and lettuceleaves. It’ s a share-for-two option, a very hands-on dish. I came up with thatwith my wifeathome.
Do you have any tips for preparing food for the holidays? The biggest thing is just to be organized. Try to do as much as you can beforehand so on the dayof, you’ re not cooking and slaving away, and you can enjoy your family.
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RYAN AND FOOD: ANNE-MARIE CARUSO |
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32 HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE |