Chef Klaus Fritsch, co-founder of Morton’s steakhouses, is in town this week making a stop to whip up a few classics from “Morton’s The Cookbook” while signing copies of the book he’s co-authored with Tylor Field and Mary Goodbody. We were able to snag a few minutes to ask the usual questions…
What is your favorite kitchen gadget?
The basic wooden spoon.
What is the most overrated food/technique in restaurants today?
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
At this point in the economic climate I would not dare open a restaurant – but in a better time, I would open a breakfast/lunch only spot – with the usual eggs and pancakes…
What is your favorite local product or purveyor to work with?
Allen Brothers Meats – they sell fine prime steaks!
What is your biggest customer pet peeve?
It bothers me when things are disorderly or sloppy. The customers add to the atmosphere in the restaurant so I like it when everything runs smoothly.
What do you drink/eat after work?
I enjoy a good red wine or in the summer a cold beer….as far as eating after work, perhaps a small local ethnic restaurant – love Vietnamese food.
What is your favorite thing to cook at home?
I love to make beef chili (hand cut beef, NOT ground beef) especially on a cold fall day while watching football in the kitchen. The recipe is below.
Click here for Chef Fritsch’s recipe for chili!