Photo by Phaedra Cook Randy Evans in the JCI test kitchen with a steak salad concept that he's working on.
In Part 1 of our Chef Chat with Randy Evans, we explored his struggle with deciding to become a chef instead of a doctor (and how his wife helped), his friendship with chef Chris Shepherd and how he came to be Executive Chef at Brennan's of Houston.
Perhaps, though, the most pressing question for diners is "Why did Haven close?" For most fans of chef Evans, it was surprising and unexpected. You'll get the full story here.
Even though Evans no longer is in a restaurant, he's not sitting on his laurels and is staying quite busy. His new consultancy, Southern Son, has already taken on three high-profile clients and the chef is occasionally doing some catering gigs--when he wants to.
We pick up here where we left off in Part 1, with Evans and Shepherd still at Brennan's of Houston.
RE: So, Chris [Shepherd] left in 2006 [to be executive chef at Catalan] and I wrote a cookbook, The Kitchen Table. It was Alex Brennan's idea. He called a meeting and said, "Bring all your big ideas and we'll sit down and talk about them." My idea was starting to do dry-cured meats. We were already doing bacon, tasso and sausages but it was all wet-cure.
Alex sits down and starts first. His idea is the cookbook, which pretty much put a pin in my balloon for dry curing. It never happened.More »