Chef de Cuisine Kevin Villalovos of CURE Bar and Bistro in the Grand Hyatt Washington answers our tireless questions.
What is your favorite kitchen gadget?
Micro-Shaver & Spice Grinder
What is the most overrated food/technique in restaurants today?
Old school sauces like demi, heavy creams, and foams.
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Southwest comfort food in a healthy way. The name would be “Like grandma should had made it “
What is your favorite local product or purveyor to work with?
I like to support our local farmers, dairy, (domestic cheeses) produce, cattle, hog, and fowl any thing I can get regional.
What is your biggest customer pet peeve?
Sharing the good, the bad, and the ugly, in order to make a good experience great, and bad experience better.
What do you drink/eat after work?
A good beer and five guys, Georgetown Cafe, The Diner @ Adams Morgan or just a good bottle of wine on the patio.
What is your favorite thing to cook at home?
Soups with a nice slice of French or sourdough bread and a chunk of good cheese.
For a great summer soup…
Chilled English Pea with Mint
10 Sprigs of mint, leaves only
1 pound fresh English peas
3/4 cup creme fraiche
2 tbs toasted almonds
Add the mint leaves to a medium sauce pan of boiling salted water. Bring back to a boil, then add the peas and blanch for 2 to 4 minuets until they are just tender and still bright green. Drain and reserve the liquor.
(let cool) place the peas and the mint in a blender with about 3.5 cups of the liquor and blend smooth serve in a chilled bowl and top with creme fraich and toasted almonds. this is great for summer.