The Kitchen Files
by Becca Hensley
Stephan Pyles
A native Texan who's famed for transforming the Lone
Star State's cooking scene, Pyles is considered a founding father
of Southwestern cuisine. Pyles is fascinated by global fare,
especially the food of Spain and the New World, and his menu
offerings (most recently at Stephan Pyles in Dallas) are influenced
by his world travels and avid interest in other cultures.
What snack would you leave on a plate for Santa
Claus, to really tempt him?
Something to help him keep his weight up, like my Heaven
and Hell Cake, with layers of angel food cake, devil's food cake,
peanut butter mousse, and milk-chocolate ganache.
Describe a holiday food memory from your
childhood.
I remember the time and effort my mother went to at
Christmastime to make candies like divinity and chocolate-covered
cherries. In the earlier years, the whole production was lost on me
because I didn't understand why we didn't just buy the candies.
Let's just say I figured it out.
What one dish is always on your holiday table?
Cranberry-chipotle relish.
What is your best cooking tip for the
holidays?
Place your order for the honey-glazed ham early.
What chef from the present or past would you
choose as your personal chef?
Ferran Adrià.
What is your advice to future chefs?
Make sure that you can't imagine being in any other
profession - that the passion to cook is pervasive.
What ingredients can you not live without?
Chiles, olive oil, Spanish sherry vinegar, and
salt.
What do you prepare at home for yourself and for
your family?
Caffe latte.
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