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Here’s what local chefs like to cook for themselves in their own kitchens, after
a long day at work.
BY ROGER MORRIS | PHOTOS BY JIM GRAHAM
Achef ’s life is one of precision and tough decisions. What should be iadded or removed on the latest menu? How complex should a new entrée be? Will the number of steps be too demanding in a busy kitchen when a line chef suddenly goes AWOL?
When the last dish is washed, the lights are turned off and the doors are locked, what do local chefs eat when they get home at night? What do they prepare for themselves and their families on days when their restaurants are dark?
“Our go-to dinner is a nice grilled steak, some roasted potatoes, a seasonal vegetable, Caesar salad and some warm rolls. Quick, simple and delicious—it never gets old,” says Bill Hoffman, who’s known for his exotic, detailed menus at House of William & Merry, the restaurant he runs with wife Merry Catanuto in Hockessin.
Xavier Teixido also keeps it simple—most of the time. “Sometimes it’s just wine and crackers,” says the owner of Harry’s Savoy Grill in Wilmington and other northern Delaware eateries. “But my go-to is roasted chicken thighs with whole garlic cloves, olives, onions, lemon and thyme, seasoned with olive oil
and a little pimento and served with a wild rice mixture. Simple, and it doesn’t need much babysitting.”
Teixido always keeps Bolognese sauce in his freezer. “That’s easily served with pappardelle or egg noodles and broccoli rabe on the side,”
Aimee Olexy, co-owner of Kennett Square’s Talula’s Table and the Love in Philadelphia, prepares her enchilada casserole.
he says. “Cascadian Farm frozen spinach is a quick vegetable substitute. I also have chicken and beef chilis in the freezer—a quickie served with brown rice and toppings.”
Many busy home cooks won’t whip up
a fresh meal every night, opting instead to prepare and freeze weekday meals. Mark Eastman, owner of Chefs’ Haven in Hockessin, always has something for a fast meal. “I typically keep breaded cod filets in my freezer. I buy the cod pre-portioned and make
my own breadcrumbs,” he says. “I use
the traditional seasoned flour, egg and breadcrumb routine. Then, when I’m looking for a quick, comforting meal, I air-fry some fish. The air-fryer is my new at-home go-to
for quick meals.”
The owner or co-owner of multiple restaurants, including Talula’s Table in Kennett Square and the Love in Philly, Aimee Olexy is always on the go. “I’m an
expert at quickie go-to dishes that are delish,“ she says. “I also do cool open-faced omelets for a quick meal—and pastina is always
a favorite.”
Anthony Andiario, co-owner and
chef at West Chester’s Andiario, has a delicious recipe that takes a bit more time. His roast chicken with lemons and anchovies is still comfort food, but fairly elegant comfort food for someone who enjoys being in the kitchen.
Jason Barrowcliff, chef at Brandywine Prime in Chadds Ford, prefers a meal that’s a little simpler. “For something quick and good, it’s usually tacos with turkey and black beans, or white beans and spinach with roasted garlic spread on naan bread,” he says. “Or an egg tortilla bake with eggs from the garden and the fennel and Swiss chard my Amish neighbor brings over.”
Over a recent lunch at Buckley’s Tavern
FOOD & DRINK
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