What is your favorite day-off dining destination in the metro — and what’s your order there?
La Baja Cocina Mexicana. The ultimate order is the Birria Quesatacos, hands down.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Almond butter. I use it everywhere: English muffins, with eggs (I know I'm weird), in protein shakes, in desserts, and by the spoonful as a mid-day energy booster.
What is your favorite little cooking/baking trick that they wish more home cooks knew?
Invest in a Bluetooth thermometer. When I'm entertaining at home, I can dial in my desired settings and walk away. I get notified when it's time to remove the protein from the heat to allow it to rest. This way, I never have to worry about overcooked protein — all the while not ignoring my guests.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
Des Moines has just as much talent per capita as any other city in the U.S. We're chronically overlooked or flown-over but are a true culinary destination!
What cookbook/cooking show/podcast has taught you the most or inspired you the most?
Mastering the Art of French Cooking by Julia Child and The French Laundry Cookbook by Thomas Keller. They're indispensable. Both authors possess decades of institutional knowledge. Their tips and recipes don't age and only get better over time.
What is your favorite day-off dining destination in the metro — and what’s your order there?
My favorite restaurant in the metro right now is Bar Nico. Matt, the executive chef, is a culinary mad scientist and his passion is reflected in his food. It’s always delicious and always high quality!
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Flavored vinegars are always in my pantry. They’re an easy way to jazz up a salad, a basic condiment, or even a sparkling water.
What is your favorite little cooking trick that they wish more home cooks knew?
As a food chemist, I recommend taking the temperature of everything and cooking by weight. Measuring with a thermometer and food scale is the easiest way to guarantee consistency in everything you make.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
We love nice people and making connections. We want to feel seen and heard as much as you do, so if we can meet on the same page, we’re going to become best friends — and will more than likely hook you up!
What cookbook/cooking show/podcast has taught you the most or inspired you the most?
The Science of Cooking by Dr. Stuart Farrimond is one of my favorite references to use when I deep-dive into specific avenues of food. It has a lot of visuals that make the confusing parts of cooking easy to understand.
What is your favorite day-off dining destination in the metro — and what’s your order there?
It definitely changes based on the time of year, but right now it’s Pho All Seasons. Every time I go, I have to get the four seasons rolls (freshly fried Vietnamese egg rolls stuffed inside a cold freshly rolled up spring roll with tons of herbs) and an order of wonton soup.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
I'm pretty sure everything I make at home gets a dash or two of fish sauce. It's great for a boost of salt, plus it just adds a little extra umami.
What is your favorite little cooking trick that you wish more home cooks knew?
Why cook at home when you can just order Basic Bird?
What cookbook/cooking show/podcast has taught you the most or inspired you the most? Why?
I am an avid cookbook collector, but nothing fills up my bookshelves more than my collection of Art Culinaire Magazine. I have not missed an issue in over nearly 10 years. I love it because it gives you a brief insight into usually four or five kitchens from around the country and their overall cooking philosophy. It’s always a great source of inspiration.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
Des Moines' hospitality scene is pretty unique. We have a lot of restaurants that have been around for decades, plus a ton of young talent coming into our town looking to put their name in the game. I don't think many people realize just how many restaurants we have here per capita. It surely speaks to how much we love to eat!
What is your favorite day-off dining destination in the metro — and what’s your order there?
Waterfront Seafood Market! My wife [Jess, Oak Park’s executive pastry chef] and I spend many Mondays there eating fried rock shrimp and sushi.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Love. It goes into everything! But besides that, saffron and fresh lemon; when used together, they really brighten up a dish.
What is your favorite little cooking trick that they wish more home cooks knew?
You can make a pan sauce in just two minutes, and all you need is fresh lemon juice, saffron, water, and a healthy amount of butter. Add these to a pan that you just finished cooking vegetables, meat, or fish in. Reduce this down and you have an amazing sauce.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
There are a lot of creative people from bartenders to chefs to servers who are looking to surprise with their creative expression of hospitality, whether that’s with a unique cocktail, a fun twist on a classic recipe, or above-and-beyond service.
What cookbook/cooking show/podcast has taught you the most or inspired you the most?
There are a few cookbooks that have been very impactful. First would be Eleven Madison Park: The Cookbook. This was the book that inspired me to move to New York, and I read it during a big transition phase when I met my wife. She actually eventually worked at Eleven Madison Park herself! Second is Micheal Mina: The Cookbook. This really sparked the fire in me to dive into the world of fine dining. I couldn’t have been more than 14 years old when I discovered it, and I can still remember the excitement I felt to learn that food could be so beautiful. Third is Michel Roux Sauces. To this day, I use it as a reference book, and it has been priceless in my ability to develop simple and complex sauces. I think every household should have this book.
What is your favorite day-off dining destination in the metro — and what’s your order there?
I love to pop in the Centro bar, especially because our daughter works there. My usual is a small mista salad with salmon.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Moong dal, or fried mung beans. They taste even better than the crumbles at the bottom of a bag of potato chips, and deliver the nutrition of beans.
What is your favorite little cooking trick that you wish more home cooks knew?
Mix equal parts plain Greek yogurt and olive oil mayonnaise, then use that anywhere you might typically use mayo or sour cream.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
We have a wonderful variety of local establishments, then ask anyone working there what they recommend to do to enjoy our community. We are all so proud to share our favorites!
What cookbook/cooking show/podcast has taught you the most or inspired you the most?
My go-to always, even to browse for ideas, is The All New, All Purpose: Joy of Cooking by Irma S. Rombauer.
What is your favorite day-off dining destination in the metro — and what’s your order there?
I seem to find myself eating quite a few meals at Bix & Co. these days. Almost all their pizza combinations are fantastic, but a true measure of a good pie is the cheese pizza, and this one hits! The crust is a unique spin on Chicago thin crust. Disclaimer: I have many favorites and friends around town, and the full list would be too extensive to list here. But a couple other frequent orders include Aposto’s cavatelli and Tumea & Sons’ riff on Steak de Burgo.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Housemade or prepared giardiniera. I like to make my mom’s recipe, but the prepared stuff works well also. I use it as a condiment on pizza, on sandwiches, and in pasta, or mix into salad dressing and pasta salad. I love the stuff. The secret ingredient in my homemade version: extra ground fennel seed.
What is your favorite little cooking trick that you wish more home cooks knew?
Emulsify dressing with a little xanthan gum. Knowing how to properly use hydrocolloids in salad dressing elevates them to restaurant quality. It’s easy to overdo it with xanthan gum, though, so use it in small quantities.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
There are many talented industry folks here who choose to call Des Moines and Iowa home. We have a fantastic food scene, from dive bars and joints to places that offer elevated and elegant cuisine. Des Moines also has a fantastic pizza scene that rivals many larger metropolitan areas.
What cookbook/cooking show/podcast has taught you the most or inspired you the most? Why?
I would flip through my mom’s cookbooks the way other kids might read novels or comic books. At a very early age, I fell in love with the Time-Life cookbook The Cooking of Italy by Waverley Root. I still vividly remember the picture of this young man holding a beautifully charred pizza in the chapter about Naples.
What is your favorite day-off dining destination in the metro — and what’s your order there?
Cheese Bar. My whole family loves this place! I can go there and keep it light or indulge like I’m not going to see another calorie for months. Never shy away from any specials they are running. A meat and cheese plate is a must; they do an amazing job of telling you what everything is and where it’s from. We also get the chicken liver mousse every time, and it’s to die for. For balance, try the preserved lemon salad, which is out of control in its simplicity and deliciousness. My youngest will crush a grilled cheese, too.
What is one pantry or refrigerator staple you always have on hand, and how do you like to use it?
Hot sauce. I love condiments in general, but at home, I find myself making things that are just a reason for me to eat more hot sauce. My recent obsession has been Yellow Bird’s Classic Serrano Hot Sauce. I put it on everything — far beyond just tacos.
What is your favorite little cooking trick that they wish more home cooks knew?
It’s not really a trick, but I think many home cooks forget to taste their food and adjust accordingly. Food is about balance. Seasoning food is so important and can make something that’s just okay absolutely excellent, so grab the salt and a source of acid, like vinegar or citrus juice. Give it a taste. Does it need salt? Shake some in. Is it flat? Add acid or salt. Taste again. What happened? React. Remember.
What is one thing you wish more folks realized about the Des Moines hospitality scene?
Support the new spots, particularly the mom-and-pops and smaller restaurant groups. I think it’s amazing that we have many restaurants here with a lot of history, but it’s equally exciting to me that there are new ideas popping up all over. There are people doing pop-ups, cooking out of commissary kitchens, food trucks, and baking out of the home.
What cookbook/cooking show/podcast has taught you the most or inspired you the most?
New York Times columnist and food guru Kenji Lopez Alt has written a couple cookbooks with a scientific approach, including The Food Lab: Better Home Cooking Through Science. I really enjoy his method for the different recipes he tackles.
