Today’s Chef Feature comes from The Inn at Perry Cabin‘s Executive Chef Greg Brandberg. I had the joy of dining here a few weeks ago and am still raving about the food to any and all who will listen and are looking for a little retreat out of the city for the weekend. From the pheasant to the beet salad (beets from the garden) and the rockfish to the duck duck goose (Chef Greg got the inspiration from the children’s game while play it with his daughter) each course just got better and better – and the evening view of the bay… the icing on the cake!
What is your favorite kitchen gadget?
It’s not much of a gadget, but spending the last two years at Morimoto – japanese cutlery – a couple $100 extra on knives really makes a difference. If you have a nice sharp knife you’re not going to cut yourself and you’re going to cut your prep time in half.
What is the most overrated food/technique in restaurants today?
Molecular stuff in general… Anthony bordain said something along the lines of ”no one actually says they do molecular gastronomy, but the people who say they do, do it poorly”
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I’ve always said my retirement plan would be a bbq place with a Jamaican flair or a Vietnamese noodle bar…
What is your favorite local product or purveyor to work with?
The farmer’s market in Easton and St. Michaels – Cottingham farm, Hummingbird farm, and Homestead farms… off-season we’re trying to source out some local chicken, lamb and pork… as local as possible….
What is your biggest customer pet peeve?
I would say allergies that aren’t allergies. It more of a food preference than allergy. There is one Sex in the City episode, one of the women didn’t like anything with parsley, because it would get stuck in her teeth, so she told everyone she was allergic. We take allergies very serious here at the Inn.
What do you drink/eat after work?
Dive food… Chinatown for shitty beer and good food.
What is your favorite thing to cook at home?
I have a $100 charcoal grill from Lowe’s – I cooked only on that for 2.5 years… roasting or grilling. One thing I do a lot on the grill is the whole roasted chicken… I rub it with fresh herbs, garlic and lemon zest – roast over hardwood. It’s delicious.