Chef James Landis, Part Two: Singing the praises of sweetbreads and Vietnamese Gatorade
Chef James Landis talked to Fat City yesterday about the subtle changes at Blue Grotto since he started there last February. Today, he shares his love for his favorite food: sweetbreads. And tomorrow he’ll explain the key to making a proper pizza.
What are your culinary inspirations? When I’m thinking of new
menu items, I first start with the season. What’s fresh, what’s
traditionally in season. I don’t want to serve tomatoes in the dead of
winter unless they’re freshly canned ripe ones. I have to — it’s a pizza
joint. I don’t want to mask the ingredients. I just want fresh, simple
food with a little twist.