Haute Eating: 10 Questions for Chef Jesse Schenker

JS: Start with good bread and butter, then some raw oysters, some charcuterie and olives, a nice arugula salad, lemon and great olive oil, definitely some crudo, marrow bones, fresh anchovies and I’m thinking this question is unanswerable because the list is endless.

HL: Your favorite special occasion spot?

JS: It’s a toss up: Gilt, Marea or The Modern

HL: What’s your favorite NYC neighborhood?

JS: The West Village

HL: What do you like to do in the city on your days off?

JS: I like to make trips to Kitchen Arts and Letters, and to Korin [a store known among chefs for its knives]. I like to see a good movie and grabbing the anchovy sandwich at ‘witchcraft.

HL: Your favorite vacation destination?

JS: My favorite place that I have been is Florence, Italy… but I’ve never been and want to go to The Basque region of Spain.

HL: What’s your most memorable meal?

JS: Alinea in Chicago with my dad.

HL: What are your five favorite ingredients?

JS: Olive oil. Kosher salt. Lemon. Sherry vinegar. Uni.

Recette

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Tracey Ceurvels can be reached at [email protected] or by visiting her blog, The Busy Hedonist