After graduating from the New England Culinary Institute, Chef Wes Morton worked his way up in a variety of kitchens, including Citronell, CityZen and The French Laundry. Today he helms the kitchen at Southern fare spot Art and Soul. Now, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
Peanut butter cups, green salsa, tiger sauce, shrimp shells, French’s mustard, Pillsbury frosting, old can of whipped cream (don’t ask), snapple ice tea, star wars yogurt pouches
Last meal you cooked for yourself?
My wife and I have been together for almost 10 years. For the past 10 years, everything I cooked has been for us. We always cook Mexican style food. The last meal I cooked was a green chili braised pork shoulder with tortillas and pickled carrots, shallots and jalapenos
Last meal on earth?
Such a hard question to answer. I would have to say anything from my grandmother’s kitchen back home in Louisiana. She passed away while I was in culinary school. One of my fondest food memories was her crawfish bisque. She would spend her entire morning making a dark brown roux and stuffing the crawfish shells with stuffing made from the crawfish tails. My hometown is such a unique and different place for food and culture than any other region in the country.
Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
My grandmother, both of my grandfathers who have passed away, my wife’s dad, my culinary school mentor Chef Bob Long who passed away before I became a Chef and my wife, of course.
It would have to be in the spring time so we can be outside. Lots of beer, bourbon and albarino. A mix of Louis Armstrong, James Booker and Van Morrison playing in the background. I would love to cook something extremely simple so that I may enjoy my time with them. Wood oven roasted Cochon de lait, braised cabbage, parker house rolls, roasted and marinated spring vegetables. Jars of buttermilk panna cotta with strawberries and rhubarb.
What non-food-related things do you do for fun?
I have a 5 year old son at home named Aidan. You can only imagine the creativity from a 5 year old. We play fight like they do on Star Wars, we play a lot of Wii, take farm visits with the family and see who can make the craziest faces.
If you could go anywhere on vacation, where would you go?
My wife and I have been talking about taking a trip to Paris and the country side of France. That is the dream vacation. To see the bistros in Lyon, charcuterie shops in small towns, see the beaches of Normandy and of course taste the cider, calvados and apples.
What’s on your DVR?
My Morning Jacket Live, Kicking and Screaming with Will Farrell, My New Orleans with John Besh, American Idol, The Layover, Luck