Michael Cimarusti

WHAT IS ONE OF THE GREATEST LESSONS YOU HAVE LEARNED IN THE KITCHEN?

The toughest lesson to learn in any creative endeavour is to be able to take a step back from your work and evaluate it objectively. There is a stark difference between a dish I sketch out on paper and what it becomes when I begin working with my hands and testing it out.

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WHAT IS ONE OF THE GREATEST LESSONS YOU HAVE LEARNED IN THE KITCHEN?

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A talk with Michael Cimarusti

There is a stark difference between a dish I sketch out on paper and what it becomes when I begin working with my hands and testing it out

How does fish inspire your cooking?

Wild fish are far less dependable than any other type of protein – they are seasonal and elusive and the last truly wild food that is a consistent part of our diet. As such, they remain mysterious and precious.

Can you share one of your favourite fish memories?

The summer I learned to make beer-battered fish. I was nine years old and went fishing with my father in Princeton, Maine. He pushed me to clean, fillet, and prepare the catch right out of the water – the best way to learn! Today, my best memories of cooking fish always begin with a day of fishing.

If you could prepare a meal paired with Krug for anyone, who would it be?

I would cook for my grandmother, Josephine. A typical Italian grandmother, she would spend all day cooking big meals for the family but never set a place for herself at the table. She did all the work from start to finish, whether she was making stracciatella soup or clam cakes. I would love to give her the meal she never allowed herself to have.