courtesy of ‘Chris Rief aka Spodie Odie’
As you read earlier in Katie’s Capital Chefs Part I, we trekked out to Tyson’s corner (on a Saturday) to catch some peace, quiet and scallops with Inox Restaurant’s co-owner Chef Jon Mathieson. After ooo-ing and ahh-ing over his adorable two little kids playing tag and harmlessly tackling each other around the empty restaurant, Katie and I were not disappointed by the no-nonsense cooking style of Chef Mathieson, who had clearly spent some time in the kitchen with his other two (actual) children.
“Which one of you cooks?” I raised my hand. “Alright, then if you’re making this at home, you can start practicing now.” And we were off to a running start. “Stand over here. See this cabbage? See this color? Here, here’s a towel for you to hold the pot handle. Stir it. Now pull it off the heat.” Chef Mathieson coaxed me through the process of emulsifying the butter sauce while perfectly coating and braising the cabbage.
He made it seem so easy. He showed me, in multiple ways, where it could all go wrong, and the lesson was over in half an hour. Could it really be that easy?