Eight questions with Mark Tarbull

By Melissa Arseniuk

Monday, Nov. 16, 2009 | 3:12 p.m.

The Carnivale du Vin brought together many of the top chefs in the country: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden… most of the big names were at the Venetian this weekend. The Sun caught up with eight of the culinary heavyweights and asked them eight questions, including their take on their signature dishes, restaurant trends, favorite kitchen gadgets, and what they would have for dinner if they had just one last supper to enjoy.

Chef #8: Mark Tarbell

How many restaurants do you currently have?

Five (Mark & Isabella and the soon-to-be-opened Home in Denver; The Oven in Lakewood, Col.; and Tarbell's and Barmouche in Phoenix.)

What would you say your signature dish is? What defines you as a chef?

Scotch Beef.

What did you have for breakfast this morning?

I had boiled eggs on toast with butter.

What is your favorite food-related trend right now?

Anything Kerry Simon's making. (He laughs, as does Simon, who is standing next to him.) I like wholesome home food home cooking so that's my favorite food trend.

What would you have at your last supper?

Ooh, that's a good one. I'd have a roasted chicken with some sort of very crispy, duck fat-roasted potatoes, some haricot vert – some green beans – and some rich burgundy.

Who would cook it?

Kerry Simon, of course (laughs again). No, I'm kidding. I don't know who would cook it. I don't know, I'd probably get my wife to cook it; that sounds much better.

What is your favorite Vegas-based restaurant ?

Bartolotta and … Society (Café).

What's your favorite kitchen gadget?

A 12-inch chef's knife is really my favorite gadget, I'm pretty basic.

Back to the beginning: Emeril Lagasse

Jump to: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden, Kerry Simon, Sammy Hagar, Nancy Silverton, Mark Tarbell.