It’s been a good year for chef Edouardo Jordan. Last June, he opened his first restaurant, Salare, in Ravenna. Since then, he’s gotten a three-star review, been on the cover of the fall issue of our food magazine The Sauce, been written up in the New York Times, and featured in Lucky Peach magazine. As of this morning, he is one of Food & Wine magazine’s Best New Chefs of 2016.
In praising Jordan, the magazine had this to say: “The menu at Salare represents the chef’s outstanding and diverse training, from salumi-making in Italy to working the line at Per Se in New York City and cooking over live fire at Seattle’s Bar Sajor. His superb sweetbreads with collard greens merge his fine-dining experience with his Southern roots.”
“With Salare, I’m being respectful of my heritage, going deep into slavery when our folks were cooking in the fields and given end pieces of pork and offal,” he told me last fall. “They figured out how to make those things taste good and feed the family. I still think about that kind of heritage and history now. I also want to open people’s eyes.”
Click here for more.
SOURCE: The Stranger