Monday, September 15, 2008
Conversation Bites Acorn Hunting: A Chat with Chef Andy Hunter
Posted by Nicki Wood on Mon, Sep 15, 2008 at 9:00 AM
Bites phoned Chef Andy Hunter, who earlier this year undertook a major overhaul (maybe 90 percent) of the menu at The Acorn. We caught him as he prepped a blue cheese terrine—to be served with blackberry jam and salted pecans, in case you were wondering—and asked him one serious question, two ridiculous questions and one personal question.
Bites: What's a recently published cookbook you've been reading?
Hunter: I just got a book called Pork and Sons. The author [Stéphane Reynaud] is a third-generation butcher from a small village in France who now owns a restaurant. Every recipe has probably three or four different cuts of pork in it.
Bites: What's the biggest thing you ever cooked?
Hunter: I attended Opryland Culinary Institute, and we cooked barons (steamships) of beef.
Bites: What's your motto in the kitchen?
Hunter: Simplicity is elegant.
Bites: What's the last thing you cooked for yourself at home?
Hunter: Does microwaving a leftover Fat Mo's burger count?
Hunter plans to turn the menu toward autumn in the next few weeks, so watch Bites for the good stuff to come. The Acorn is located at 114 28th Avenue North, 320-4399.
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