Category: Chef Interview
Ross explains that the restaurant orders custom homegrown vegetables from Mariposa Farm; unusual ingredients like sugar snap peas and Japanese turnips are on the growing menu. Simon adds that he loves that they make their own bacon from scratch – it doesn’t get more local than that.
Pastry Chef Greg Mosko’s desserts are one of the best things about Chicago’s rave-reviewed, Michelin-starred North Pond restaurant.
“Frank Sinatra said, ‘well, you redeemed yourself with that risotto’ and he handed me a $100 bill and I said ‘I can’t take this from you…I’m gonna have to break this into $20 bills and hand each of the remaining guys on the line one because that’s the way it’s done. The only way I could put this in my pocket and feel good about it is if you autographed it to me. So I have a hundred-dollar bill autographed by Frank Sinatra.”