{"id":124,"date":"2016-10-13T00:00:00","date_gmt":"2016-10-13T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=124"},"modified":"2023-05-27T01:51:58","modified_gmt":"2023-05-27T01:51:58","slug":"roostx1jason-azevedo","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1jason-azevedo\/","title":{"rendered":"Jason Azevedo"},"content":{"rendered":"
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Having done the wine country kitchen circuit in Napa, Sonoma and Mendocino, Jason Azevedo is now cranking it out at Hock farm Craft & Provisions in midtown Sacramento. Sacramento has been deemed to be the capital of the \u201cFarm to Fork\u201d movement and while the title may or may not be a self-detemined moniker, Azevedo is definitely one of the local definers. With the aesthetic of \u201csimple, direct and flavorful,\u201d he works with small farmers and ranchers to get the best ingredients possible. The intuition is all his.<\/p>\n

What is your idea of a perfect meal?\u00a0<\/strong>
\nI really think the perfect meal is shared, and needs amazing food, conversation, and drink. From my back yard to a restaurant. A great meal can not be had without those elements.<\/p>\n

\"Chef<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nMy grandfather\u2019s Sugo, I make this to this day, and I can smell the past.<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nI really like the spirit of Francis Mallman, and open fire cooking.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nTo be honest, Asian, and just about all Asian cuisine. I love to eat it, but can\u2019t cook it to save my life.<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nPork, salt, and time.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nThere have been a few, but who doesn\u2019t have them. I guess mine would be running out of a dish on a limited menu, on New Years Eve.<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nI would say I dream of large feasts, large format, open fire, wine flowing, laughter. Your normal Bacchanal. If you\u2019re not enjoying yourself, the food won\u2019t taste as good.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nKnives. Sharp, and ready to go.<\/p>\n

If you weren\u2019t a chef, in what other occupation could you see yourself excelling?<\/strong>
\nA teacher, still teaching everyday.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nPork and meat related shirts. Or the tattoos.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nI think it comes down to care. When its thrown together, and slopped-out, I lose respect for it.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nYou must always be learning. You must also be able to master, and teach. But don\u2019t forget the food! Being able to taste, and create, and be an alchemist.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nTrust, in the kitchen. Trust we will feed you well, trust it is delicious.<\/p>\n

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

Who or what inspires you?<\/strong>
\nProfessionally, chefs that have the passion to master the craft, hone, and teach. No food network stars in other words. Personally, my family. They drive me crazy, and fuel me forward.<\/p>\n

How do you take your coffee?<\/strong>
\nBlack..is there any other way?<\/p>\n

What food trend drives you batty?<\/strong>
\nFree. Anything free- gluten, fat, carb..just eat it!<\/p>\n

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

Could you \u201cbeat\u201d Bobby Flay?<\/strong>
\nSure! Cage match in the walk in?<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\nYes, but I\u2019d be breaking it if I told you what they were.<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nLamb riblets braised with tomato and olives, every Easter.<\/p>\n

Biggest cooking fear?<\/strong>
\nNot having enough, staff, mis en place, a dish, must be prepared.<\/p>\n

What do you cook on your off days?<\/strong>
\nMostly eggs, bbq, and polenta.<\/p>\n

Go-to guilty pleasure food?<\/strong>
\n1:45 am egg McMuffin with cheese, any other time, artisan cheese, and cured meat.<\/p>\n

If you ate some poorly prepared blowfish sashimi and passed, what person or thing would you like to come back as?<\/strong>
\nA bear..oh wait.<\/p>\n

What is your catchphrase?<\/strong>
\nMake it good, repeat.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Having done the wine country kitchen circuit in Napa, Sonoma and Mendocino, Jason Azevedo is now cranking it out at Hock farm Craft & Provisions in midtown Sacramento. Sacramento has been deemed to be the capital of the \u201cFarm to Fork\u201d movement and while the title may or may not be a self-detemined moniker, Azevedo […]<\/p>\n","protected":false},"author":4,"featured_media":7736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roosts","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/124","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=124"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/124\/revisions\/809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7736"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}