Recently I had lunch with James Beard Award winner Nancy Silverton at her Chi Spacca restaurant on Melrose. It was an informative afternoon that also included Cheryl Forberg, the nutritionist for the popular television show, The Biggest Loser in a promotion with the American Pistachio Growers.
I learned a lot about Silverton and pistachios as I sipped a flute of Prosecco and nibbled on falafel with pistachios, bacon terrine with pistachios and a pizza with pistachios, red onion, Castelvetrano olives, thyme and fennel pollen.
Silverton offered a cooking demonstration on how to make two salads – a market rucola and wild cress with pistachio aillade (like an aioli), and a marinated radicchio and beet salad with goat cheese balls rolled in pistachio.
While Silverton was making her salads, she shared some personal facts that many people may not be aware of about this talented chef. Here are the Top 10 –
2. She recently returned from Israel with a photographer and will collaborate with him on his book by adding a few of her own recipes.
3. Silverton never uses store bought salad dressings. She makes a simple, yet fresh a delicious dressing using only four ingredients – Balsamic vinegar, shallots, Extra Virgin olive oil and salt.
4. She is the only pastry chef in the world to receive a James Beard Award. Since the culinary industry around the world is still considered a Man’s World, for her to have this designation is BIG TIME and terrific.
6. Silverton likes to layer and season each ingredient in a dish.
7. One of her favorite lettuce to use in a salad is Radicchio is from the chickory family. Silverton likes to strongly massage the red leaves in a dressing to bring out the flavors.
8. She doesn’t like how beets bleed on white goat cheese in a salad. She said, it reminds her of how a woman wearing lipstick sometimes bleeds on her lips. It looks messy. Silverton rolls her goat cheese in pistachios to serve with beets to keep it clean and add texture to the dish.
9. Her first job in Los Angeles was as an assistant pastry chef at Michael’s restaurant in Santa Monica, before becoming the Head Pastry Chef at Wolfgang Puck’s Spago Restaurant on Sunset Blvd.
10. Silver ton has been cooking with Chad Colby for over ten years. They worked side by side at Campanielle together. SIlverton offered Colby to be the head of her chi Spacca kitchen when it opened. He makes a wonderful grilled swordfish with basil and curled zucchini.
Our lunch ended with a pistachio budino that was as luscious as Silverton’s butterscotch budino with a sprinkling of sea salt.
Nancy Silverton has come a long way from cooking vegetarian cuisine while studying at Cal State University Sonoma to running one of the most successful restaurant empires in the world.
This article was also published in the August 19, 2015 issue of LuxeBeat Magazine.