LOCAL Houston | The City Guide APRIL 2016 | Page 20

CHEF’S SPECIAL

AUSTIN SIMMONS
HUBBELL & HUDSON

What ingredient can you not live without in the kitchen and why?
Dashi, because it’s opened up a whole new realm of umami.
What is your comfort food?
Cracker fried chicken, buttered potatoes, sweet corn and iced tea.
What trend do you want to see go away? I appreciate all trends, so there really isn’t one.
Who are your favorite chef, restaurant and dish?
Eric Ripert, Le Bernardin and anything he cooks.
What is your go-to ingredient/condiment and why?
Kimchi base, because it makes the best sauces.
At home, what do you keep on hand to serve drop-in guests? Wine.
What would be your last meal?
Sea urchin pasta with octopus and whole roasted foie gras with jam and brioche.
Who/what inspires you? Other restaurants and people.
Favorite late night spot for a bite? Whataburger.
Best breakfast? Black Walnut Café. | Best brunch? Black Walnut Café.
What do you see as the next food trend? Wellness food.
Is there a food you won’t eat? Anchovies.
What's the craziest dish or concoction you’ve ever tried to create?
Or want to create? 100-day dry-aged foie gras.
What utensil can you not live without? Spoon.
What’s your pet peeve? Lack of integrity.
Favorite affordable wine? Excelsior, South African Cabernet.

For full interview, visit www.localhoustonmagazine.com.

Favorite sandwich: Reuben.
Favorite ice cream mix-in/topping: S’mores.
Favorite truck food: Bratwurst, Blood Sausage.
Favorite picnic spot: Lake Woodlands.
Photography by Kennon Evett

HUBBELL & HUDSON | 24 Waterway Ave., The Woodlands, TX | 281.203.5641 | www.hubbellandhudson.com
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| april 16