Cutting Edges: Daniel Scalzo, chef/owner (with Tyler Minnis and Jarod Norris), Angry Bear Kitchen
When did you get serious about cooking, andwhat was your main inspiration?
I started scrubbing pans in high school when I was 15 or 16. It was a family diner in the neighboring town run by three brothers. They worked their tails off and were extremely passionate about what they did. That has stuck with me.
If not cheffing, what might you be doing?
Being a full-time, stay-at-home dad.
Any big plans for the new year?
To start the year off, we will be collaborating with local businesses to do beer and wine dinners. We have had discussions about themed dinners (movies, music, festivals), and will be looking to introduce those.
Local restaurants: It's difficult to find time to get out, but I am a huge fan of Skillet.
Pig-out food: No question: potato chips (any flavor, but kettle-cooked is clutch) and barbecue. Depending on my location (for barbecue), I'll go to OD on BBQ (an east-side barbecue truck) or Ray Ray's.
Music to listen to while you cook or eat: Almost anything, though it must have groove. Classic rock, metal, hip-hop, jazz and big band, love that funk. (So) everything from Bruce Springsteen, Paul Simon, GWAR, Pantera, Prince, Funkadelic, Bing Crosby, Talking Heads, Gov't Mule and the Grateful Dead - whatever the mood demands.
Food movie: "American Psycho"
Thing to eat while drinking: Pizza. We do our best to make it to Harvest.
Cocktails/beer: Speaking for us three (Angry Bear chefs), we typically reach for Bulleit Rye & High Life.
Hometown: Hilton, New York (a small village west of Rochester)
Education: Cooking and Hospitality Institute of Chicago
Previous experience: La Tache, a French bistro in Chicago; Copper River Lodge in Alaska; Latitude 41