Chef Quillan Glynn, Part Two: The art of pickling and the joys of ham salad

The pizza oven at Pizzabella gives off a warm red glow as chef Quillan Glynn sits down to talk on a Friday afternoon. Pizza chef Joel Massey is busy halving Brussels sprouts for the dinner service — the roasted vegetables are the top-selling starter at the Crossroads restaurant.

“The Brussels sprouts really took off. It was kind of a surprise because I’d been working with them forever, but you’d never think they’d be our best seller,” Glynn says.

Yesterday, he talked about the first pizzas he made in Highland, Kansas, while today he confesses that he still eats frozen pizza. Tomorrow, read the results of an impromptu beer tasting with Glynn and his staff as they weigh in on the Deschutes and Boulevard versions of their White IPA collaboration.