Kitchen Confidential: Q & A with Richard Landau & Kate Jacoby
Vedge, a vegan restaurant located in a historic building in Philadelphia, is the most recent joint venture by the husband-and-wife duo of executive chef Richard Landau and pastry chef Kate Jacoby. At home, Richard mostly does the cooking, though he and Kate agree it’s a team effort when company’s coming. In time for Valentine’s Day, we chatted with the couple about putting romance on the menu.
VT: What’s your current ingredient obsession?
Richard & Kate: Piri-piri, a Portuguese hot sauce. We got hooked on a recent trip to Madeira and the Azores.
VT: How do you negotiate time and space in the kitchen?
R & K: We worked side by side on the line at Horizons (the couple’s first Philly restaurant), so we have a great sense of each other’s timing. And after working together for more than a decade, we’re really good at divvying things up and trusting each other.
VT: Are your cooking styles compatible? How do you approach any differences?
R & K: We both like an immaculate cooking area, so we’re great about cleaning up messes as they happen in order to keep things neat and orderly. Clutter sucks. And any differences we have are just fine with us; they probably help make us a better, more balanced couple.
VT: What’s the sound track for your kitchen?
R & K: We like to cook to James Bond movie theme songsthat’s our favorite! But we also choose music based on the meal: the sound track from (the film) Tortilla Soup is great for a Mexican menu; for casual summertime stuff, it’s got to be rock and country. For romantic dinners, it’s Billie Holiday.
VT: What makes a meal romantic?
R & K: First, set the stage: candles, nice glassware, and flowers can go a long way. Dress up once you’ve done the bulk of the cooking. Then let the food take over. Plan a sumptuous and decadent menu, including a dessert you can share. You want to stimulate the senses and make the night feel special. Just don’t overdo it to the point where you have no appetite left for the real dessert!
January/February 2012 p.84you might also like
comments
Hi! I see the questions like the one I posted a month ago, but I don't see the answers??? Thanks!
M Simpson - 2012-12-15 17:40:47Hi! I'd like to make a huckleberry slump like I had in a good restaurant in Spokane for Christmas. My berries are frozen. I sometimes find when I thaw frozen ones before using in baking, that they get dessicated. What is the best way to substitute frozen berries for fresh? Thanks!
M Simpson - 2012-11-16 21:38:55I am trying to make cream cheese stuffed jalapenos, but on my first try they were very bland except the spice of the jalapeno. Could you please tell me what to add to the vegan cream cheese to make this a more delightful snack? Thanks!
Missy Boettner - 2012-09-29 15:00:28Another question: Don't Americans use chillies in your cooking? Plus pesto? Pommes dauphinois? Anna (Europe)
Anna - 2012-05-18 16:37:48Question: When a recipe recommends mustard greens, what is that? it also says cilantro. What can I replace it with when I live in Europe (Denmark)? Can we have a recipe for a vegan Indian vegetable curry, please?
Anna - 2012-05-18 16:35:42
at a glance
Many years ago Vegetarian Times had a salad recipe with watercress and tomatoes and a wonderful tahini/Ume vinegar dressing. I would love to have the recipe again or something very similar if you can help. Thank you.
Donna Kimmel - 2012-12-22 22:00:40