Chef Scot Harlan earned a sweet reputation as a pastry chef at restaurants like Inox. At Green Pig Bistro, he takes care of sweet and savory as the Executive Chef. Today, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
Rice cakes and kochijang. I love to eat Asian food, Korean in particular.
Last meal cooked for yourself?
Spaghetti and meatballs. If I’m cooking for myself I keep things simple.
Last meal on earth?
A seafood feast at a Greek taverna in Peloponise. It’s just a layout of all kinds of beautifully prepared fish, mostly grilled, some with lemon. It’s so simple, but incredible.
Which six people, alive or dead, would you choose to attend your ultimate dinner party?
The food is easy; just our opening menu, served family-style. The people are a bit more difficult to pick out, but I think that Julia Child, James Beard, David Chang, Tony Bourdain, Hunter S. Thompson, and Ernest Hemingway would make for excellent company.
What non food-related things do you do for fun?
Antiquing, book collecting (especially cookbooks), and imbibing.
If you could go anywhere on vacation, where would you go?
Japan. My cousin has lived there for 10 years, and from everything I hear it’s amazing, especially foodwise. Sorta like that Greek feast above, you can’t really go wrong with pristine seafood prepared simply, and the Japanese are great at that.
What’s on your DVR?
Top Chef, The Office, 30 Rock. Tina Fey is my dream girl.