The Roanoker - May/June 2015 - 14

THE FLAVOR

Taste the Love at Local Roots
Chef Matt Lintz focuses on relationships with customers and farmers.

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LIZ LONG

LIZ LONG

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Perhaps the best part about this dish is that it can all be prepared in one pan!

WHO KNEW BIOLOGY would lead to Matt
Lintz becoming an executive chef? At 16, Lintz
picked up money as a server, eventually working
for a catering company while he attained his biology degree at Virginia Tech.
"One night I was in the lab for six hours and
I realized that I didn't want to do that for the
rest of my life," he says.
He credits his science background as a motivator, wanting to learn new facts and try new
kitchen techniques.
"My girlfriend Devon and I came to Local
Roots (their original location) for a birthday
dinner. As soon as we got there, I knew I wanted
to learn from their chefs. Their garden was what
really drew me in; I've learned a lot about gardening, caring for the products and understanding where our food comes from."
While he started as the fish cook four years
ago, he's now been head chef for over a year. For
Lintz, it's all about the relationships - not just
between the restaurant and its patrons, but also
with the farmers who provide their products.
"Part of my job is to educate people," he says.

14 MAY/JUNE 2015

"We want people to know their food has been
treated with as much care and respect as possible, from the farmers who raise the animals to
our servers who can provide details on the dish.
You can taste the love that goes into your meal."

In his spare time, Lintz and Devon get outside as often as possible with hikes. As Community Supported Agriculture members, they
spend many of their Saturday mornings at the
downtown Roanoke Farmers Market.

Fettuccine with Bacon, Sweet Potato & Kale
Ingredients:
* ¼ cup yellow onion, small diced
* ½ cup Benton's bacon, small diced
* ½ cup shiitake mushrooms, julienned
* ½ cup Tuscan kale, julienned
* 2 tablespoons roasted garlic
* ½ cup sweet potato purée
* ½ cup Foggy Ridge cider or white wine
* ¼ cup cornbread crumble
* 2 tablespoons butter
* 2 tablespoons extra virgin olive oil
* ¼ cup chives, parsley, thyme minced
* Fine sea salt to taste

Instructions:
* Add 2 tablespoons butter to a large sauté

* Once halfway rendered add onions and a
small pinch of sea salt.
* Cook onions over medium heat for 2-3
minutes; add mushrooms.
* Continue cooking until the mushrooms
release their liquid and add kale; when
wilted, add the cider and reduce.
* In a large stock pot of heavily salted water
cook pasta for 2-3 minutes or until al dente.
* Add pasta to the saucepan along with the
sweet potato purée and a few tablespoons
of pasta-pot water.
* Swirl pan to incorporate the ingredients
together and warm the purée.
* Plate in a large bowl topped with cornbread
crumble, olive oil and fresh herbs.

-LIZ LONG

pan; cook bacon over medium heat.
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The Roanoker - May/June 2015

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