Happy Chefsgiving: Anthony Van Camp

by Steven Doyle

Thanksgiving is upon us once again and all the gobblers are running for cover. To get you in the mood for a little fun and relaxation we asked a few chefs around Dallas a few questions so we get our dinner cooked just right. We will run their answers both today and tomorrow, so check back often to see how your favorite chef weighs in on the holiday.

Anthony Van Camp is the Executive Chef at the new and very sexy steakhouse SER Steak+Spirits which is located atop the Hilton Anatole in Dallas. There the chef wunderkind performs in his very open kitchen gallery sending out amazing steaks and seafood items, along with some very special surprises. Did we mention he has a talented chef-wife?  Nicole Van Camp runs her not-so-secret underground chef business that never ceases to amaze as she brings a large bounty from local ranchers and growers.

If you still have not made holiday dinner plans, you can drop by his restaurant SER as they are not requiring reservations. Plus it’s the best view ion Dallas. Let’s look in on Van Camp’s advice for us this holiday.

Do you have any industry secrets on a perfect Turkey? 

Brine it 2 days before, let it sit uncovered in the fridge for a day and let it temper for about 2 hours before you toss it in the oven – it’ll cook more evenly that way.

Canned or fresh cranberry sauce?

Fresh, but “jellied”…  gotta love putting homemade cranberry sauce back in a can to solidify so it looks like you bought it.  :)

What is the best Thanksgiving dish you had as a child?

My grandfather’s stuffing… which we are serving at SER today!

Do you have a crazy relative Thanksgiving story?

My grandmother used to make all the grand kids (I’m Mexican, so like 30 of us) take a nap under the table after we ate.  She told us that’s what the pilgrims did.  I think she was just tired of dealing with 30 kids all jacked up on sweet potatoes and marshmallows.

Share an easy dish to take to a pot luck Thanksgiving dinner. 

Whole foods.  Why mess up the kitchen?

What’s plan B after burning the bird? 

Go to SER.  No reservations required.

Tell us your favorite holiday tradition.

Eating my grandfather’s stuffing for every meal until it’s gone; usually about a week.  It’s that good!

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Filed under chefs, Steven Doyle, Thanksgiving

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