Grand Rapids International Wine, Beer, and Food Festival
November 21-23, 2019
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20 Questions…for Chef Angus Campbell – Culinary Consultant

20 Questions…for Chef Angus Campbell – Culinary Consultant

20 Questions…for Chef Angus Campbell – Culinary Consultant (Retired, Secchia Institute for Culinary Education at Grand Rapids Community College)

 I find the basic dishes of my past much more compelling and flavorful than ever as I age.

Q1)         What is your favorite dessert?
A1)         Warm Bakewell tart with bramble jam.   

Q2)         What is your favorite ethnic cuisine (either to cook or dining out)?
A2)         Indian.

Q3)         What is your signature dish for dinner parties?
A3)         Caramelized halibut with orange risotto.

Q4)         Baking or grilling?
A4)         Wood grilling.

Q5)         What is a perfect host / hostess beverage to give?
A5)         Aperol Spritz.

Q6)         What is the “must have” in your pantry?
A6)         Smoked soy sauce, preserved lemons.

Q7)         You can only have one of these items for the rest of your life…which do you choose: chocolate or cheese?
A7)         Cheese.

Q8)         What is your favorite pizza topping?
A8)         Plain cheese, topped arugula salad with shallots and balsamic vin.   

Q9)         How do you like your steak…rare, medium, well-done?
A9)         All of the above, depending on the sauce.  

Q10)      What is the fresh herb you can’t live without?
A10)       Rosemary.

Q11)      If you could have dinner with any person (dead or alive) who would it be?
A11)       Marie-Antoine Careme.

Q12)      Other than tortilla chips, what do you use salsa for?
A12)       Fresh-grown never chilled carrots.   

Q13)      What is the most “exotic” food you’ve ever eaten?
A13)       A whole fresh white Alba truffle.   

Q14)      What would you rather eat: fresh lobster on the pier in Maine, fresh shucked oysters in the Pacific Northwest or fresh crawfish on the Gulf in New Orleans?
A14)       Crawfish on the Gulf in New Orleans.  

Q15)      Which do you prefer: sparkling, tap or flavored water?
A15)       Purified tap water.

Q16)      What is your favorite foodie movie or book?
A16)       Le Guide Culinaire by Auguste Escoffier.

Q17)      Which celebrity chef would you most want to cook with?
A17)       Martin Yan.  

Q18)      Red, White, Rose or Sparkling?
A18)       Red, but really depends on where and when.

Q19)      What “family recipe” will you pass down to your children (or a younger family member)?
A19)       Cloutie Dumpling, my mum’s boiled fruit pudding.     

Q20)      Stout, Porter, IPA or Lager?
A20)       Porter. Again all if the time is right.