Tom Van Lente
I LOVE to travel, and the most incredible restaurant experience I ever had in this country was at David Kinch’s Manresa in Los Gatos, CA.
I have been married to my incredible wife Shannon for 8 years. Shannon’s favorite dish I make for her is actually a recipe I learned from my mom when I was about 8 years old. A simple but elegant steamed mussel dish with leeks, wine and crunchy bread.
The one condiment I will never not have on hand is soy sauce because I’m addicted to it. I also use an inappropriate amount of Old Bay in our house. It’s a miracle spice.
I think if you could only own one cookbook it should be The Food Lab by Kenji Alt-Lopez because he makes restaurant food very approachable in your own home and explains why.
If I am not in the kitchen you will most likely find me on my back deck with my kids (Benny, 5 & Everyly, 2), some friends and a frosty beverage.