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Executive Chef Thom Fox
Chef Thom Fox has been hitting "homers" at Acme Chophouse, located in AT&T Park, since it opened seven years ago. Acme is a traditional chophouse with a not so traditional healthy bent, using only natural grassfed beef, pork, lamb, sustainably caught fish, and local organic produce.
Q: How would you describe your restaurant's food on Twitter?
“THE” place to eat wood-roasted meats that are ethically and/or locally raised.
Q: Are "sustainable, organic, and locally sourced" just buzz words or a passion?
It’s a way of life. Like breathing. Essential as water. We don’t do a cream or butter sauced style. It’s all a balance of menu. I would suggest- Is there anything really new? I swoon over fresh shell beans when they appear. Crave any well crafted Artisan style cheese—the USA has it really going right now. Pasture Lamb and Goat from Bolinas. Reef net caught Wild Salmon from Lummi Island.
Just what we do every day.
Q: What local restaurants/chefs do you think are the real deal?
Pretty much all of it is the 'real deal'. I think all of us work hard and want to do the right thing. We are what we eat. I am constantly impressed by the food that people are doing. We are so blessed with what we have.
Q: Best culinary trick-of-the-trade you can share with us?
You must have sharp knives, no aluminum pans, and signup for CUESA’s e-newletter.
Q: You have a pomegranate, parsnip, and pollack. What are you going to cook?
Pollack, simply roasted with parsnip puree, fried capers, parsley and lemon. Q: If you were going to get a culinary tattoo, what would it be--and where?
Tattoos are done.
Q: What would you order for your "death-row" final meal?
La Quercia Prosciutto, Radishes, Red Hawk Cheese, Lummi Island Reef Net Salmon, California Porcini Chef Thom’s Peach and Chili Jam 1 quart Peaches, peeled and pit removed, rough chopped Thom Fox- Executive Chef
Q: Menu suggestions for the customer that's trying to eat healthier?
Star Route Farm Little Gem Lettuces, Lemon Vinaigrette, Radishes, Pimenton Croutons
Grass Fed Beef Filet (our sauces are included and served on the side) Brentwood Green Beans, Chile, Lime and Fire Nuts.
Q: What new ingredient really knocks your socks off?
Q: If President Obama was coming to your restaurant, what would you prepare?
Pomegranate sorbet with almond butter cookie
Fresh Butter Beans simmered with pork trotters,Fresh Peaches and Cinnamon Crunch Ice Cream from Humphrey Slocuum Ice Cream, 1999 Porter Creek Hillside Pinot Noir RRV
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3 cups sugar
3 jalapenos, roasted until blackened, peeled and seeded, sliced thin
2 dried new mexico chilis, remove seeds and soak in warm water until soft, slice thin
Combine peaches and sugar in stainless sauce pan.
Bring to boil and cook as for jam.
Boil vigorously until thermometer reads 220F.
Remove from heat and let cool for 10 mintues then add the sliced chili pieces.
Stir in and let set.
Acme Chophouse
24 Willie Mays Plaza
San Francisco, CA 94107
Comments
Nice interview! Props!
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