Chef Rebecca Weitzman | Redwood Kitchenette & Bar

Brookyln, Thistle Hill Tavern, Owner David Massoni, 'inoteca, Bobby Flay, Bar Americain, Bolo, Mesa Grill, Local Sourced Food, Medium Sized Plates, Sharing, Denver, Vita Prep Blender, Momofuku Ssam Bar, Puntarelle, Macondo, Blue Ribbon Brasserie, Dell'Anima, Roberta's Franny's, Pizza, Italian, Marea, A Voce

Chelsea - New York, NY

Q & A with Chef Rebecca Weitzman

Q. You worked with chef Bobby Flay at three of his restaurants. What did you learn from working along side of him?

A. Truthfully, I learned very different things from all three restaurants.

Mesa Grill

I learned fundamental line cooking skills -- how to work clean and organized on very busy stations and keep up without getting stressed.

Bolo

I think, was really where I began to develop my palate. Chef Flay is all about "bold" flavors and he is always saying taste, taste, taste. He wants his cooks to really find balance between salty, sweet, spice, and acidity.

Bar Americain

It was a lesson in management on a very large scale.

Q. Is there one dish you never tire of making?

A. Hand made pasta and gnocchi. I really enjoy the whole process of it.

Q. What are the least "chefy" and most "chefy" things you like to eat?

A. I am weird about what I like to eat, in that I get fixated on one thing and I want to eat it all the time, like once or twice a day. Currently, I am into a salad consisting of raw kale, apples, beets, radishes, celery, parsley leaves and lemon juice with a lot of fresh black pepper.

Advice, Tips & Tools

Favorite Kitchen Tool | Vita Prep Blender

It has always been my favorite kitchen tool, because some of my favorite things to make are emulsified sauces and vinaigrettes of all kinds.

Ingredients

As far as ingredients, I get really into whatever is in season at the moment. Right now it is puntarelle -- raw, grilled, braised... delicious.

Always In Stock At Home

Good salt and good olive oil.

Chef’s Recs | NYC

Find | Food Purveyors

Farmers Market | Buried Treasures

I just love the farmers’ market. I think my favorite purveyor is probably Franca from Berried Treasures. First and foremost, she absolutely has the best strawberries period. Secondly, all of her produce is pristine and she even has amazing trout in the summer. You can go just to her stand and walk away with the makings of one or two specials every time.

Eat | Restaurants

Brooklyn | Franny’s & Roberta’s

I love both for their simple use of exceptional ingredients.

[See details.]

Manhattan | Scarpetta & Scarpetta

I have recently had wonderful meals at Scarpetta and A Voce.

I am dying to get to Marea soon as well.

[See details.]

Off The Beaten Track | Dell’Anima

I don't know how off of the beaten track it is, but it consistently puts out fantastic food and they are always preparing interesting house-cured meats not commonly found outside of Italy. It is a great place to take all kinds of eaters.

[See details.]

Late Night

Well truthfully, I am usually just looking for a glass of wine or a beer late night... of course there are Blue Ribbon and Momofuku Ssam Bar, but Macondo on Houston and Allen, also has really good food and cocktails.

[See details.]

Chef’s Recs | Denver, CO

Eat | Restaurants

It is hard for me to say because I have so many great chef friends there that all have wonderful spots. But, to name a few...

Potager

Because of their dedication to sourcing out absolutely amazing produce.

Luca di Italia

Because that was my first chef job and I like the food there.

Rioja

The last time I was back, I had a fantastic lunch there.

Venue

The next time I go back, I want to check out Venue - I know the chef there and love his style.

[See details.]

Chef’s Recs | San Francisco, CA

Eat | Restaurants

Elisabeth Daniel

The best meal I have ever had was at Elisabeth Daniel -- sadly it has been closed for several years now.

Details

Details of Rebecca Weitzman’s recommendations on where to eat in New York and Denver.

City Guides

- NYC | Manhattan: Download

- NYC | Brooklyn: Download

Who

Rebecca Weitzman is the chef at Redwood Kitchenette & Bar.

Why

Rebecca has worked in some well respected kitchens, including running the kitchen at Thistle Hill Tavern and working for chef Bobby Flay at Mesa Grill, Bolo and Bar Americain.

Chef Rebecca Weitzman | Redwood Kitchenette & Bar

March 2, 2010