“I grew up in an environment where food was very important. “Even people in her generation often don’t know how to cook that kind of banquet.”įrom her mother, Chen was also taught the power of a good meal in bringing people together. “Every year for Chinese New Year, she cooks a traditional Chinese banquet, which is hard. ![]() “My mom is an amazing cook, she always wanted to have a restaurant,” says Chen. But her formative experiences started much earlier, in the kitchen at home. She’s worked in prestigious kitchens, including the French Laundry, where she met her husband and business partner. During brunch and dessert, Andros Taverna also serves a wide array of Chen’s pastries and sweets she combines French techniques with Greek flavors, creating some of Chicago’s most unique baked goods.Ĭhen started off as a food writer, which gradually evolved into a career as a pastry chef. “There’s a whole different type of cuisine and food that comes from Northern Greece.”Īndros Taverna might be located in Chicago, in the heart of Logan Square, but its current seasonal pasta dish, wild boar macaroni, perfectly embodies the type of food you can find in this hilly part of Greece. She co-owns the restaurant with her husband, Doug Psaltis, whose family has roots in the Greek Island of Andros. “I think a lot of people don’t think about Greece in that way,” Chen tells me as we chat near the kitchen of her restaurant, Andros Taverna. ![]() But for the acclaimed pastry chef, Northern Greece is the best of what the country has to offer. ![]() It’s a unique place in the Mediterranean country, often overlooked in favor of the white beaches and nightlife of Mykonos and Santorini. One of Hsing Chen’s favorite memories is traveling in Northern Greece, a region filled with mountain ranges and monasteries, where herbs and chestnut trees grow in the shadow of Mount Olympus.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |