Chef Five Bites: Scott Drewno

Scott Drewno is executive chef of downtown's Asian-inflected restaurant The Source by Wolfgang Puck. Drewno's résumé includes time with Puck at Chinois and Spago in Las Vegas, followed by stints at Vong and Ruby Foo’s in New York. Drewno rejoined the Wolfgang Puck Fine Dining Group in 2007 to create the menus for The Source. Here are his bites.

1. Traditional beef soup with pig blood terrine and the “hard working piglet” at Present

2. Lamb carpaccio with Caesar salad ice cream, followed by a kitchen tour with chef Patrick O’Connell, at The Inn at Little Washington

3. Lobster cobb salad and American Wagyu ribeye at BLT Steak

4. Any one of chef Haidar Karoum’s homemade terrines paired with anything Sebastian Zutant is pouring at Proof

5. Squash blossoms stuffed with lamb brains at Zaytinya (Fun dish to be served when dining with my parents: “Scott, did the server just says brains?”)

Previous Chef Five Bites: Cathal Armstrong, Dani Arana, David Guas, Josh Short, Michel Richard, Haidar Karoum, Ryan Morgan, Shannon Overmiller, Anthony Chittum, Jonathan Krinn & Jon Mathieson, Victor Albisu, Vatche Benguian, John Snedden, Nicholas Stefanelli, Travis Olson, Brian Robinson, Cliff Wharton, Alex Bollinger, Massimo Fabbri, Daniel Bortnick, Rob Weland, Olivier Perret, Dennis Marron, Dean Gold, Mike Isabella, Bryan Voltaggio, Geoff Tracy, Bart Vandaele, Rodney Scruggs, Clayton Miller, Alex McCoy, Steve Mannino, Will Artley, Kyle Bailey & Tiffany MacIsaac, Santosh Tiptur, Barton Seaver, Glenn Babcock, Antonio Burrell, Claudio Pirollo and Mickael Cornu, Wesley Morton

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