![]() Now at Nectar, Feury cooks by that principle of seasonality, and the menu changes weekly as a result. Like many chefs in training, his path eventually lead to France, where using local and seasonal ingredients isn’t a restaurant concept, but is how restaurants run. With this talent, he hopped around New York City, eventually met Daniel Boulud, and worked out a trade: free ice sculpting for the chance to work for free at Le Cirque. His interest in the kitchen continued, and after a stint in design school, he followed his passion for food and landed a job at the Waldorf, where he put his artistic side to use as an ice sculptor. “From a young age, I learned respect for animals and livestock,” Feury notes. It was an “old world” upbringing in northern New Jersey. McDonald’s was not part of Feury’s young vocabulary, and his first job was in a butcher shop at the age of 13. From a young age, he grew up raising sheep and chickens and was involved with 4-H. “I couldn’t imagine being a cook in a restaurant and not having a relationship with the farms,” Feury said, and it’s easy to see why he feels this way. ![]() (You won’t find swordfish or Chilean sea bass on Feury’s menu.) ![]() This is especially evident in his fish offerings – he works with Cleanfish, a company focused on connecting sustainable seafood producers with the chefs and restaurants serving up the ocean’s goods. Whenever possible, he uses local purveyors in Chester, Lancaster and Bucks counties, but sustainability is paramount. Chef and part owner of Berwyn’s popular Nectar restaurant, Feury can tell you the origins of the vegetables, fish, cheese and herbs on the plates he creates. While some chefs make focus mostly on what happens in the kitchen, Patrick Feury’s involvement with a dish starts from the ground up, literally. GOOD LUCK! Interview with Patrick Feury: The Chef and His Berwyn Restaurant, Nectar To win, leave a comment on this post telling us why you love Nectar and we’ll pick one lucky winner to enjoy a delicious dinner for two! Contest ends Monday, April 11th at midnight. Put your clicking finger to use and become our friend on Facebook by clicking HERE and on Twitter, by clicking HERE. In celebration we will be giving away DINNER FOR TWO at Nectar. Main Line Dish is extremely excited about our launch this week and are thrilled to bring you the latest in food and restaurant news along Philadelphia’s Main Line in Pennsylvania.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |