July 18, 2017   |   News, Restaurants
PatrickBroadhead

1. WHAT’S YOUR FAVORITE NEW ITEM ON BURT & MAX’S SUMMER MENU?
Korean Bowl, because it packs a ton of flavor and has a lot of components to make each bite unique. Shrimp & Cauliflower a la Vodka, because it is just delicious AF! New chicken wings, because they are unique and really, really good—I’ve never seen a chicken wing done in this style. They have a ton of flavor and are not too spicy, just right.  And the asiago aioli takes them over the top.

2. WHAT WOULD PEOPLE BE SURPRISED TO FIND IN YOUR FRIDGE?
A fair amount of takeout food. My wife and I work opposite schedules a lot of the time, so sometimes it’s easier to pick up food out somewhere. We both work a lot, and with two young boys—they consume a lot of our time, which we love—we would rather be able to spend more time with them and less time in the kitchen. Also, after cooking all week at work, sometimes all we want is to eat out. So we order takeout, which allows us to eat restaurant food in the comfort of our home.

3. WHAT’S THE ONE FOOD TREND THAT WON’T GO AWAY FAST ENOUGH?
Kale. It’s actually less nutritious than it’s made out to be. Well, actually, there are many greens that are far more nutritious than kale. Romaine is one.

4. WHAT ABOUT THE RESTAURANT INDUSTRY KEEPS YOU GOING?
The hospitality aspect is what keeps me going. I love to cook, but if you’re cooking for yourself there is little  satisfaction and gratification in that. Having others experiences your food and seeing the joy and pleasure that they have while doing so is what it’s all about for me.

5. WHAT WOULD YOUR ‘FINAL MEAL’ BE?
Honestly, if I knew it was my last meal, I would want to spend it with my wife and kids, doing whatever they wanted to do. Because it would be about the company and they mean everything to me. But since we are speaking hypothetically, I would love to have a meal at Chez Panisse in Berkeley circa 1979, because Alice Waters started the farm to fork movement back in the 70’s— unintentionally though, it was just her philosophy. Also, the alumni that have gone through the kitchen there are the who’s who of culinary all-stars.

 

Check out this article and more as seen in our seasonal newsletter, Rapoport’s Report!  Click here for this summer’s issue.