Chef Ambassador Gavin Kaysen
Chef & Owner of Spoon and Stable
There is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook. For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant, in the North Loop neighborhood in the fall of 2014.
“Cooking is very emotional for me; I have to cook how I feel,” Kaysen says. “There's something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.”
"When using All-Clad, you have an advantage because of the quality put into each pot and pan. It translates to your food. When you cook with the best, you desire to be the best, and All-Clad allows you to have that opportunity.”
- GAVIN KAYSEN
All-Clad Must Haves
These are the pieces Chef Gavin Kaysen told us he can’t live without, both at home and in his restaurant kitchens.
- SaleCopper Core 5-ply Bonded Cookware, Fry Pan, 12 inchSpecial Price $279.99 Regular Price $365.00
- SaleD3 Stainless 3-ply Bonded Cookware, Universal Pan with lid, 3 quartSpecial Price $149.99 Regular Price $195.00
Signature dishes developed by Gavin Kaysen using his favorite All-Clad cookware of course.
I love this recipe as it unlocks one of my favorite ingredients: fond, which refers to the caramelized bits left in the bottom of your pan. Releasing it to create a quick pan sauce is great (and delicious) technique.
Pan-Seared Branzino with Brown Butter,
Tomato, Olives, and Breadcrumbs
An hour before you cook your fish, unwrap it and leave out in the fridge, skin side-up. This helps dry it out just enough to achieve crispy skin when seared. If you can't find branzino, look for red snapper.
I first tasted these on a trip with my wife to Vermont and have been making them for my kids ever since. I loved the idea of replacing some of the buttermilk with cottage cheese, which gives them a little extra protein. Rather than wait for bubbles to appear as a sign to flip my pancakes, I prefer to check for a deep hue to tell me when the time is right.
If in the area, stop by to enjoy some of Gavin's culinary delights at any of his restaurants & bakeries.