Classical Calgary – Mozart in the City starts this week and this year it includes a dining component. Get ready for a night of Mozart with the Calgary Philharmonic Orchestra by enjoying classic Austrian dishes reimagined by some of our downtown restaurants. Of course, one of the hardest parts of ‘Dining with Mozart’ is deciding where to go, so I’ve asked each chef a series of questions to help you choose. Next up is Rush Restaurant and Executive Chef Andrew Stevens.
What do you like about cooking in Calgary (Calgary Restaurant Scene)?
The availability of great products from game to vegetables to fresh seafood that is available daily. And of course great beef.
How did you incorporate the Austrian theme into your restaurant’s usual offering?
My training at a young age was with Swiss and French Chefs, so there is a certain European back bone to all of my dishes
What is your “go-to” ingredient in the kitchen?
Butter.
What is the “must-have” item on your usual Fall menu that patrons should try and why?
Something braised whether its meat, vegetables or even fish. There is a comfort level to braised foods.
How would you describe your cooking method?
I would say that I aim to make my food approachable and understandable. I do this with a contemporary approach that is strung together with classic European influences and some Asian nuances.
Tell us about you: training, handling of the current restaurant, length of time as a chef etc;
I’ve been working in restaurants for nineteen years. I started as a dishwasher then progressed through the ranks. I’ve worked from coast to coast and almost everywhere in between, working with talented chefs from all over the world.
I have to say, I always love butter and this foggy weather calls for comfort foods.
Are you going to go Dining with Mozart at Rush Restaurant or are you waiting to see what other chefs say?
