|Delectable dessert and several other courses at the Cosmos 10th anniversary dinner|
Next Thursday, November 14, Cosmos
at the Graves 601 will be celebrating its 10th anniversary with a very special celebratory dinner. Four all-star chefs, each of whom has worked at Cosmos and made major contributions to the kitchen there, have been invited back for this dinner where they will create and serve dishes that illustrate the evolution of this important restaurant over the course of a decade.
The Hot Dish got the chance to chat with John Occhiato, the current executive chef at Cosmos who is keeping traditions alive while carving out his own niche, and Seth Bixby Daughtry, the executive chef who helped to open Cosmos back in 2003 and put Minneapolis on the culinary hot list. We asked them all about life in the kitchen, leaving a legacy, and why neither chef considers himself a locavore.
The Hot Dish: So let's begin at the beginning. Where were you born, raised, and where did you receive your culinary training?
Seth Bixby Daughtry: I was born in Colorado and I grew up on a ranch between Vail and Steamboat. I went to the Culinary Institute of America for my training and did my apprenticeship at the Four Seasons in Washington D.C.
John Occhiato: I was born in Cherry Hill, New Jersey just outside Philly and grew up in Connecticut. I went to University of Connecticut to study theater and got a degree in directing but after realizing how important food was to me I enrolled at New England Culinary Institute which was then in Burlington, Vermont.
HD: What drove you to pursue this profession and how did you first end up working in the Twin Cities, since neither of you are from here originally?
I have always, always worked in restaurants. I had my first restaurant job when I was 12 and it's the only way I have ever made money. I moved to Minneapolis in 1991 after working at the Four Seasons for a job at D'Amico where I worked under Doug Flicker.
It was a good experience, but in '91 the dining scene in the Twin Cities is not what it is now. I got an opportunity to work under Eric Ripert at Le Bernadin in New York City and later went to work at the Four Seasons there, which gave me really good hotel experience. I think it's why I jumped at the chance to help open the Graves.
I had gotten a degree in directing and I wanted to do film stuff after I had graduated from college but when I really starting reflecting on it, all my formative experiences revolved around food. I remember going to Disneyworld when I was 12 and my biggest takeaway and strongest memory was eating this really amazing English muffin. I started working in restaurants, then went to culinary, and moved to the Twin Cities with some theater friends specifically for a job at D'Amico Kitchen
with J.P. Samuelson
, where I stayed until it became Marin
HD: What is one of the first things you remember learning to cook?
SBD: I was always cooking so I don't really remember any one thing. I used to have keg parties at my house in high school and I'd be making like spring rolls and soba noodle salad. My friends thought I was crazy.
JO: Growing up, food and cooking was always around me but specifically I remember baking with my grandmother. My parents told me when I was like a year old I would push my chair over and throw away all my baby food except for the chocolate pudding. I was eating steak before I had teeth.
HD: When you became a professional, what dish or style of cooking became your signature?
SBD: It's not my personal signature, I suppose but I love Asian food and I work those flavors in a lot. The Asian markets here rival the ones in NYC. My family has five generations of Portuguese fisherman so I think seafood is what is really in my blood. I also love bacon.
JO: My favorite foods and most of the things that I cook are definitely savory. So I'd characterize my style as being savory and made with simplicity. I don't do like eleven items in a dish if they don't all absolutely need to be there. I do three or four and really work on the details and get creative with them.
HD: What is your culinary guilty pleasure?
SBD: In the winter when I go ice fishing, I heat up half-and-half and just melt a few pieces from a really good bar of chocolate into and drink that.
JO: Nachos. But good nachos.
601 First Ave. N., Minneapolis, MN