WHAT IS YOUR FAVORITE BREAKFAST?
Toasted bread with avocado and sea salt.
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
I grew up on a farm in South Dakota and in the spring, asparagus would grow wild in the ditches. We picked it by the bucket. My mom would make a gravy with the asparagus and serve it over her homemade bread. It was so delicious. After I moved to Seattle she would always make it at least once every time my husband, daughters, and I visited.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I wanted to go to law school.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Anything on the grill.
IS THERE AN INGREDIENT THAT YOU DISLIKE?
Watermelon, when it’s out of season.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
My mom’s yeast rolls. She never needed a recipe and they were always perfect.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
Lunch at a tiny restaurant in Anacapri, Italy. I had Caprese and Trofie with Pesto. It was so fresh and flavorful. And the meal ended with a beautiful house limoncello. A perfectly simple meal.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
My mom and Grandma.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
I feel like it is less of a male/female difference, and more personality and temperament based. The kitchen can be very stressful and how to manage that stress is important in being a productive leader. I feel like a restaurant is a family and supporting the family is vital to a successful, happy work environment.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
I personally have been trying to focus on the relationships with the customers. Our loyal regular customers are the reason we are still open. They have been incredibly supportive.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
I have gotten the chance to come up with new ideas which pushed me out of my comfort zone. We are doing cocktails to go, and lasagna and eggplant parmesan as a take-and-bake option. I also really have been trying to be more visible on social media. It has been a great learning experience to come up with new ideas and see what will work. The biggest negative effect I would say is that I miss being home with my family. I have been working constantly to keep my restaurant going and have not been home much, and when I am, I’m distracted.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I have been making crepes with my daughters and we have had so much fun perfecting them. Also, I have been using any leftover pizza dough from the restaurant to make pizzas for my family. My ingredients are based on whatever needs to get used in my fridge. My favorite variation so far is Chorizo with Mama Lil’s Peppers.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Seattle, WA, USA Ristorante Machiavelli address: 1215 Pine St, Seattle, WA 98101 phone: (206) 621-7941 instagram: https://www.instagram.com/ristorantemachiavelli website: https://www.ristorantemachiavelli.com/