David Standridge
Late night indulgence after a night in the kitchen?
Back in the day it was bone marrow at blue ribbon. Then it went to spicy scallop hand roll at sushi seki (it will change your life), and now its lemon spaghetti at supper, which I’ve recently discovered is a block from my apartment and open till I often just make it.
Any kitchen trick for home chefs that guaranteed to pack flavor into their dishes?
There is no real “trick” per se. One thing that I can call a philosophy or a style that I believe in is not to clutter compositions too much. I want to taste what is on the plate, and that’s really the point. Three flavors, maybe four, are enough. Otherwise it becomes some other thing that has nothing to do with the parts.
Most important flavor-building ingredient or combo?
Acid, spice, sweet.
