LOCAL Houston | The City Guide AUGUST 2015 | Page 22
Local August 2015_FINAL.qxp_002houston 7/27/15 12:18 PM Page 22
CHEF’S SPECIAL
TALLENT RICCA
RICCA CO.
Favorite late night spot for a bite? Mai’s for the vegetarian Pho with beef broth or
Red Pier for the wings.
Best breakfast? The lox bagel sandwich on an everything bagel with chive cream
cheese from Hot Bagel Shop.
Best brunch? Caracol.
What ingredient can you not live without in the kitchen and why? SALT! With sweets,
salt is imperative.
What utensil can you not live without? A good spatula (heat-proof).
What’s your pet peeve? Loud bars and bad attitudes.
Favorite place for dessert? Uchi.
Who are your favorite chef, restaurant
and dish? Richard Knight, Kipper Club,
Kimchi hot stone bowl with extra veggies
and pickled mushrooms at H mart food
court.
Is there a food you won’t eat? I hate raw
bananas. THE worst. They ruin smoothies.
What is your comfort food? Thai. I make
the same Thai seared beef salad when I’m
stressed.
What would people be surprised to find
in your home refrigerator? So many kinds
of tahini. It’s magic.
Who/what inspires you? Yvon
Chouinard.
Favorite sandwich:
The BBQ pork banh mi with pate from Les Givral’s
Favorite ice cream mix-in/topping:
Any type of candied nut
Favorite truck food: Hot dogs from Good Dog
Favorite picnic spot: The Menil
What food item or type of cuisine do you
think needs a makeover? In this town,
delis. I love a good deli sandwich from a
mom-and-pop, European-style deli.
For full interview, visit www.localhoustonmagazine.com.
Photography by Sofía van der Dys
While studying International Business at Franklin University Switzerland, Tallent fell
in love with the quality and seasonality of European food. After graduation she
returned stateside and started working in marketing and business development
before taking the leap into the food world. She apprenticed at Ritual Chocolate in
Denver, Colorado, one of the best bean-to-bar chocolate makers in America.
After returning to Houston she started her own small frozen foods company, RICCA.
The eponymous name also means “rich” in Italian, the perfect word to describe
RICCA’s sweet treats. She’s owned and operated RICCA, a gelato sandwich company, for the past two years.
RICCA CO. | [email protected] | 713.805.4365 | www.riccaco.com
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