Red Meat: Will Artley
Posted by The Editorial Desk / Tuesday, January 25th, 2011
Chef Will Artley has been around food for a LONG time.
He cut his teeth on several local properties–the since-shuttered Colvin Run Tavern, Butterfield 9 and IndeBleu, as well as Kinkead’s–before taking up the Neighborhood Restaurant Group‘s cause in Del Ray, where he continues to steer Evening Star‘s culinary ship (including the subordinate Majestic and No. 9 lounges) as well as running Planet Wine’s by-reservation-only Farm Table.
But rather than clear things off his plate, this apparent workaholic plans to add another title to his curriculum vitae this year: gardener.
WR: Salt. Pepper. What other spices/herbs could you not live without?
WA: I’d give up pepper for fresh thyme. Fennel seed I use quite a bit, too.
WR: What’s the very first dish you ever mastered?
WA: Eggs. all styles.
WR: How long did it take?
WA: About 40 dozen. lol.
WR: Do you still make it today?
WA: Yes. I actually give cooks/sous chef applicants two eggs when they apply. I tell them to cook them one sunny side and one over hard. You’d be amazed at how many people fail that test.
WR: What seasonal ingredient(s) get your creative juices flowing?
WA: Ramps. Every year I spend time trying to figure out how I can prolong their shelf-life.
WR: My latest cookbook obsession is …
WA: A toss up between bread books and Sarma Melngailis’ “Living Raw Food” UNcookbook
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
WA: Isomalt teardrops–Never. Not my style.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
WA: Frank Ruta. He’s a stud.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
WA: Seems boring, but to be honest with you, anything I can throw in a wrap. Quick, easy, satisfying.
WR: In the next six months you won’t want to miss my …
WA: 2,000 square foot garden (located about 3/4 of a mile from the restaurant). We plan to harvest: green beans, cukes, squash, all herbs, 130-150 heirloom tomato plants (hope to harvest 500 pounds), carrots, beets, greens and onions. I’m sitting down with my buddy Travis Hester this month to finalize our planting. Come on, springtime!
WR: It’s quitting time. I’m pouring myself …
WA: A Maker’s.
————————————————————————————————————————————————
We’ll toast to a fruitful garden with you, chef. But I’m more of a Booker’s man.
Come back next Tuesday for another helping of Red Meat.
–WR
Tags: @eveningstarchef, Alexandria, cooking, Del Ray, Del Ray Farms, Evening Star Cafe, food, Frank Ruta, Gut Check, hospitality industry, Living Raw Food, Neighborhood Restaurant Group, Northern Virginia Magazine, Palena, Red Meat, Sarma Melngailis, Travis Hester, Warren Rojas, Will Artley