{"id":174,"date":"2016-09-26T00:00:00","date_gmt":"2016-09-26T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=174"},"modified":"2023-05-27T01:43:15","modified_gmt":"2023-05-27T01:43:15","slug":"roostx1chef-john-griffiths-of-bluestem-brasserie","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1chef-john-griffiths-of-bluestem-brasserie\/","title":{"rendered":"John Griffiths"},"content":{"rendered":"
\n
<\/div>\n

It\u2019s clear that Chef John Griffiths is now a California boy. Dishes coming from his new\u00a0gig at\u00a0Bluestem Brasserie<\/a>\u00a0in San Francisco speak of the Mediterranean influence with a big chunk of Sepharidic taste ribboning through. Nary a collard appears, though he credits his Southern Grandmother\u2019s cooking as what sparked his culinary vocation. A current menu item-favorite of a smooth chicken liver p\u00e2t\u00e9 topped with pickled fresh peaches covers\u00a0the modern comfort food terrain in a true Northern California way. He made his way west from Middle America to Sacramento\u2019s Selland-owned stalwart,\u00a0The Kitchen<\/a>\u00a0restaurant, before heading to the San Francisco Bay Area to cook for Bluestem Brasserie. As a lover of both rock climbing and bountiful produce, he has surely found the perfect mise en sc\u00e8ne for his mise en place.<\/p>\n

<\/div>\n
\"roostdude\"
Chef John Griffiths of Bluestem Brasserie.<\/figcaption><\/figure>\n

What is your idea of a perfect meal?<\/strong>
\nA variety of platters of grilled, or roasted, marinated and\/or pickled vegetables\u2026 a little meat\u2026 some labne and a lot of Rose (wine).<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nGreat barbecue\u2026 Texas brisket.<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nMarco Pierre White.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nJapanese.<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nOlives, nuts, anchovies, and different fish sauces.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nSmoked tomato soup.<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nOaxacan Moles.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nSnips \u2013 something I can\u2019t live without!<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nIf I weren\u2019t a chef, I would want to be a professional rock climber or mountain guide.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nMy clean shaved head.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nFast Food.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nDetermination \u2013 you need to have this to work in the industry.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nOpen-mindedness.<\/p>\n

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

Who or what inspires you?<\/strong>
\nIn my day-to-day job as executive chef, I\u2019m constantly inspired by ingredients. At Bluestem, we offer an ingredient-driven menu that focuses on a hyper-seasonal approach to cooking and seasonal plates that highlight locally sourced ingredients. The ingredients really drive each component of the dish and elevate the entire dish or protein that\u2019s added to it. I\u2019m very lucky to live in the San Francisco Bay Area and have access to so many local and unique ingredients. I shop at our local Farmers\u2019 Markets, which is where I get a lot of my inspiration from when creating the menu.<\/p>\n

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

What food trend drives you batty?<\/strong>
\nMost of them.<\/p>\n

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

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nChicken and dumplings.<\/p>\n

What do you cook on your off days?<\/strong>
\nTacos and grilled and roasted vegetables.<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nPolish food. I just got back from vacation back home in Detroit, where we had great polish food.<\/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 professional rock climber.<\/p>\n

What is your catchphrase?<\/strong>
\nA clean kitchen is a happy kitchen.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It\u2019s clear that Chef John Griffiths is now a California boy. Dishes coming from his new\u00a0gig at\u00a0Bluestem Brasserie\u00a0in San Francisco speak of the Mediterranean influence with a big chunk of Sepharidic taste ribboning through. Nary a collard appears, though he credits his Southern Grandmother\u2019s cooking as what sparked his culinary vocation. A current menu item-favorite […]<\/p>\n","protected":false},"author":4,"featured_media":7700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-174","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\/174","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=174"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":798,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/174\/revisions\/798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7700"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}