By Susie Timm, Head Cheese
It’s no secret that I love FnB in Old Town Scottsdale. I would argue it’s the very best restaurant in Phoenix and ranks very high on a National level.
I know others agree with my assessment. I’ve spent a fair amount of time drinking local Rose at the counter and watching Chef Charleen Badman cook up a storm.
I showed up last week a bit before service to see if I could pick her brain.
Here’s what she had to say about meat, her new fall menu and upcoming late night dishes:
Girl: What’s your favorite fall vegetable to cook with?
Badman: Rutabaga–the heirloom varietals. Bob McClendon is growing me a special crop of them!
Girl: How did you get the inspiration for the pumpkin, pear, arugula and fried chicken livers dish that’s on the menu?
Badman: We did it at my restaurant in NYC a few years back. I liked the sweetness of the pumpkin, the crunchiness of the pear and the fatty fried chicken liver love. We’re careful not to overcook the liver–we want to keep it nice and moist.
Girl: What type of meat is most fun for you to cook and what’s your fave way to cook it?
Badman: I love to make brisket, and braising by far is my favorite way.
Girl: What pig parts do you find most delish?
Badman: Bone in pork-shoulder. I love how juicy it is. The less expensive parts of meat have become so popular they are getting more expensive!
Girl: Any insider secrets about what dishes we’ll see on your Saturday “Late Night” menu this fall/winter?
Badman: Hearty bowls, experimental noodle dishes, stinky fried fish on a Saturday night. Ceviche, posole. Hot, spicy, braisy soup. I’ll cook stuff that sticks to your ribs.
Congrats Char on your recent nod in December’s Food and Wine Magazine-on newsstands now!
