David Coleman of Michael's on Naples, Part 2
|Photo by Kimberly Valenzuela|
OCW: After-work hangout:
DC: Anywhere that sells a good craft beer.
OCW: If you could cook for one person, dead or alive, who would it be and why?
DC: If I can only pick one person whose opinion I value, then it would be my wife, Amy. She has always been there for me and she laughs at my jokes.
OCW: Favorite celebrity chef:
DC: Anthony Bourdain, that guy is living the dream.
OCW: Celebrity chef who should shut up:
DC: Guy Fieri refers to himself as a "kulinary gangsta." I think if you have a meal at TGI Friday's you have the option of being jumped into his gang.
OCW: What's next for you?
DC: I'm currently working on a second restaurant project.
OCW: Proudest moment as a chef:
DC: When Michael's on Naples received a 27 rating for food in the Zagat Guide.
OCW: Favorite music to cook by:
OCW: Best food city in America:
DC: San Francisco
OCW: What you'd like to see more of in Orange County or Long Beach from a culinary standpoint:
DC: A stronger restaurant community dedicated to locally grown and sourced products, one that connects with the local cities to encourage people to more clearly understand what they're putting in their bodies. A large part of this would be seeing a county-funded certified Farmers Market with an emphisis on Slow Food education - one that would rival San Francisco's Ferry Building or the weekly Santa Monica market.
OCW: Favorite cookbooks:
DC: Charcuterie by Ruhlman and Polcyn, The River Cottage by Hugh Fearnley-Whittingstall, Keller's Bouchon, The Whole Beast: Nose to Tail Eating by Fergus Henderson.
OCW: Weirdest thing you've ever eaten:
DC: Chili and lime covered ants in Mexico... or maybe a can of Dinty Moore stew.
OCW: You're making an omelet. What's in it?
DC: Prosciutto and Parmesano Reggiano.
OCW: You're at the market. What do you buy two of?
DC: Loaves of bread.
OCW: Weirdest customer request:
DC: Can you cook my crudo? Or do you have chips and salsa?
OCW: Favorite restaurant(s) other than your own:
DC: Bouchon, Chez Pannisse, Babbo, Incanto... and it's not a "restaurant" but I really respect what Taylor Boetticher of The Fatted Calf is doing right now.
OCW: Hardest lesson you've learned:
DC: The customer doesn't care how rough your day has been.
OCW: What would be the last meal on Earth be?
DC: A bowl of my mother's Irish stew.
OCW: Who's your hero? Culinary or otherwise?
DC: Hero is a strong word. I greatly respect Thomas Keller, but who doesn't?
OCW: What cuisine that you are unfamiliar with would you want to learn more about and why?
DC: The more I learn about any cuisine the less I feel I know, but I think a lesson on Vietnamese cuisine would be interesting.