{"id":120,"date":"2016-10-10T00:00:00","date_gmt":"2016-10-10T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=120"},"modified":"2023-05-27T01:55:26","modified_gmt":"2023-05-27T01:55:26","slug":"roostx1victor-scargle-a-california-wine-country-staple","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1victor-scargle-a-california-wine-country-staple\/","title":{"rendered":"Victor Scargle"},"content":{"rendered":"
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Chef Victor Scargle has some serious culinary cred without sporting the attitude that often accompanies it. Looking at his list of kitchen credits reads like a nominee intro at the Academy Awards; however, if there were to be an acceptance speech, it would probably seem curt and at the edge of being unwanted. His resume spans 3 decades and includes names like\u00a0Jardinere, Gramercy Tavern, Go Fish, CIA<\/em>\u00a0and\u00a0Julia\u2019s Kitchen<\/em>\u00a0at the former\u00a0COPIA<\/em>\u00a0in Napa. It was there that the\u00a0San Francisco Chronicle<\/em>\u00a0awarded a 3.5 star review and he really began to establish himself as seasonally-driven with a penchant for decorating his dishes with edible flowers. He had an expansive, well-tended garden at his disposal and the menu very much reflected so. Later the same paper named named him a \u201cRising Star Chef\u201d<\/em>\u00a0while at Aqua\u00a0\u2013 an award that carries with it some serious clout. He has been flying under the radar as of late, having entertained a position with the new\u00a0COPIA\/CIA<\/em>, but instead has decided to focus on a personal culinary endeavor for now.<\/p>\n

\"Scargle\"What is your idea of a perfect meal?<\/strong>
\nGreat quality product and great people<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nJean Louis Palladin\u2019s saffron fume<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nEric Ripert I think really does it right<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nMolecular Gastronomy so I can speak with knowledge about all techniques and why I prefer to use it sparingly.<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nFennel and Pernod<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nCannot say<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nAsian noodle dishes<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nFish spatula<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nFarmer<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nTV dinners<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nDoesn\u2019t compromise<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nWilling to learn and try new things<\/p>\n

Chef Boyardee or Colonel Sanders?<\/strong>
\nBoyardee<\/p>\n

Who or what inspires you?<\/strong>
\nPeople with drive and vision<\/p>\n

How do you take your coffee?<\/strong>
\nBlack<\/p>\n

What food trend drives you batty?<\/strong>
\nFood trends<\/p>\n

In-N-Out or Five Guys?<\/strong>
\nIn n Out<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\nI don\u2019t think so<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nMacaroni n cheese<\/p>\n

Biggest cooking fear?<\/strong>
\nBeing in the weeds<\/p>\n

What do you cook on your off days?<\/strong>
\nEverything, depends on what\u2019s on-hand<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nIce cream<\/p>\n

What is your catchphrase?\u00a0<\/strong>
\nDon\u2019t have one that I recall<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Chef Victor Scargle has some serious culinary cred without sporting the attitude that often accompanies it. Looking at his list of kitchen credits reads like a nominee intro at the Academy Awards; however, if there were to be an acceptance speech, it would probably seem curt and at the edge of being unwanted. His resume […]<\/p>\n","protected":false},"author":4,"featured_media":7739,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156],"tags":[],"class_list":["post-120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roosts"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":812,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/120\/revisions\/812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7739"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}