What's in your fridge?

Staff Writer
Columbus Alive

Peter Chapman, executive chef at Martini Modern Italian

So how often do you cook at home?

I don't get to spend as much time here as I'd like, but whenever me and my wife do get a moment together, I do like to cook for her.

The trend is to get everything fresh - go to the market, bring it home, cook it. That way, you're going to have the best quality, the best ingredients, the best everything. That is definitely what I do.

What are you planning on making with what's in your fridge?

I've got Easter dinner leftovers in here. There's some curly endive I'm going to bring back to life by putting it in very, very cold water with a little bit of vinegar. It's important to have a spinner. Or, you can clean out an onion bag, put your lettuce in there, and then just go outside and swing it around in a circle.

And I'm going to make a French dip sandwich - I've got a little bit of stock with porcini mushrooms, and I'm going to add some garlic and onion, then a little bit of red wine to deglaze. I'm going to turn it down and add thinly sliced prime rib to that.

Where do you grocery shop?

I go to the North Market as much as I can. Some of the other unusual stuff comes from Whole Foods. I'll get staples at Giant Eagle.

How much does the restaurant influence your cooking?

I draw a lot of inspiration from the restaurant. Working at an Italian restaurant, I have a lot of Italian ingredients around and generally do more Italian cooking.

I did my apprenticeship at Tapatio. It was largely based on chili peppers, which is why I have tons of chili peppers. There's a lot of crazy ones in jars on top of my pantry, like pequins from Jamaica.

What are some of your other favorite dry ingredients?

Pepitas, which are Mexican pumpkin seeds. And I'm really into designer salts, especially Himalayan pink salt. It's awesome on steak.

What's always in your fridge?

Black truffles

Homemade chili oil. Heat canola oil and red chili flakes until the flakes just start to brown; remove from heat. Its smoky flavor pairs well with sticky rice, fish and green beans.


Reduced-sodium soy sauce. "The full-sodium stuff is very difficult to cook with, because it's so salty and hard to add any seasoning to," he said.

Stone-ground mustard

Bay leaves

Sriracha. "I love spicy food," Chapman said.

Martini Modern Italian

445 N. High St., Short North


Web: martinimodernitalian.com