US Airways - August 2012 - (Page 41)

prosecco or Champagne. I usually serve fish, baked and served at room temperature, Veracruz style. I make a variety of salads, some with corn, raisins, great produce, and I spice it up a little. I like a little heat. Any special touches you can share? Anyone under ten years is new. I’m sitting here in your newest restaurant: Wolfgang Puck Pizza/Bar. I can’t wait to dig in. Is there any other big news you can share? We go to the market and get fresh flowers. My wife’s really good at that. But we keep it simple and let the food take center stage. OK, there’s casual and there’s casual. What about shoes — on or off? I’m the only one with no shoes on [laughing]. I always walk around barefoot, but no, I don’t force anyone to take their shoes off. Are there any summer foods you’ve enjoyed since childhood and just have to have at least once a summer? I’d say that the most exciting news is that I’m redoing our flagship Spago restaurant, in Beverly Hills. It has been in its current location for sixteen years, and we’re going to reopen it next month. We’re going to take all the dishes off the menu and create all new ones. We’re redoing everything. I’m now thinking about the menu; there will be small plates, and vegetables will be important. I always try to change things, because nothing is ever perfect. Why did I change my pizza dough after thirty years? I think we didn’t have it perfect. If I surprised you with a big tub of fresh figs what might you do with them? Sometimes I’ll make a fig tart. Bake the tart in the oven a little bit, then add figs and sugar until they caramelize. Also, sometimes I just peel and slice them and put them on vanilla ice cream and top with a raspberry puree. —Wolfgang Puck Fried chicken — Viennese style, like wiener schnitzel, but it’s easier to make. Keep the bone in, take the skin off, brine it a bit, then bread it and fry it. I serve it room temperature with a warm or room-temperature potato salad made from fingerlings, with Champagne or white-wine vinegar. Then I make a cucumber salad with caraway seeds and sour cream. Also a tomato salad. What’s your summer drink of choice? barbara lynch Barbara is the chef, founder, and CEO of Barbara Lynch Gruppo. Based in Boston, the company includes Boston’s No. 9 Park, B&G Oysters, Drink, The Butcher Shop, Menton, Sportello, Stir, and 9 at Home. This year, Barbara adds to her many accolades the James Beard Award for Outstanding Wine Program at No. 9 Park. barbaralynch.com What does summer entertaining look like for you? Rosé or cold Champagne. I love a good rosé, as I used to live in Provence. What do you love best about having your own . . . let’s call it . . . food empire? What I love is that what we have is a family business. Most employees are not blood relatives, although some are. Many of these people have been with me for twenty or thirty years. I share a house in Truro during August with my good friend Ana [chef Ana Sortun of Oleana] and her husband, Chris Kurth, who owns Siena Farms. Chris brings down the most amazing produce, and all of a sudden our very long hallway becomes its own farm stand. We always have the one menu item I love after the girls (my eight-year-old daughter, Marchesa, and Ana’s daughter, Siena) go to plant clam beds or seeds. After many hours of seeding, they come home with bushels of delicious littleneck clams that are screaming to get slowly cooked over ripe tomatoes, crushed red peppers, and garlic in a very slow oven until they open. For dessert, I’ll make a simple fresh fruit tart. Tell us about your ideal location and setting. Summer is my favorite time to entertain here in New England. The house we rent on Cape Cod! It’s on the calmer side of ➺ august 2012 usairwaysmag.com 41 http://www.barbaralynch.com http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - August 2012

US Airways - August 2012
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Making Waves
Wine & Dine: The American Spirit
Adventure: Reynolds Plantation
Great Escapes: Puerto Vallarta
Tel Aviv: The City That Never Sleeps
Heavy Duty: US Airways Maintenance
Toques Off! Top Chefs on Summer Entertaining
Welcome to Tampa Bay
Driving Force: The First Tee of the Triad
New Vision: Lexington, Kentucky
Best of Education: Salisbury University
Puzzles
Charlotte in 2012: Making a New Economy Possible
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace™
Giving Miles for Good: Fisher House
Window or Aisle?

US Airways - August 2012