Behind the Line
Topic: Inspirations
- mark hinkle
- Manager
- Annie Gunn's
- Chesterfield, MO
While I've had the opportunity to work alongside some amazing chefs and restauranteurs, all of which have helped me develop into who I am today, I have been inspired most by two of the industry gre...
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- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I was playing with a pig's head stew for a long time after my last trip to London. And working on shawarma after eating too many late night dinners in the Paddington neighborhood.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Culinary gangsta. Gangsta rap gets a bit too much play in my kitchen.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I make a lot of ice creams based on my favorite boozy drinks - brandy old fashioned ice cream, hot toddy sorbets, Irish coffee gelatos, chocolate stout ice creams...yep.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I live in Wisconsin so I think every day is a beer-themed trip.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I'm such a southern food fanboy. I love those flavors, that depth. I'm as Yankee as Yankee can get, but, to all you Southern cooks...love ya.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Classic dishes. Mom's food. Flavors I like. There's a lot of stuff on my menus that are essentially shoutouts to simple dishes, prettied up for fine dining. We did an homage to a Wisconsin fish fry...
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- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I just got the Bi-Rite and Humphry Slocombe ice cream books for Christmas. Super pumped.
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I inherited a bunch of old cookbooks - handwritten - from my grandmother. I like to dig through them for pickle recipes.
- John Anderes
- Chef
- Telegraph
- Chicago, Illinois
Right now, I'm really inspired by Irish cheesemakers. There are all of these young people moving out of the cities and setting up farms, taking a huge chance.