Las Vegas Sun

August 29, 2014

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Chef Q + A:

Eight questions with Nancy Silverton

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BravoTV / Trae Patton

This is a scene from BravoTV’s “Top Chef” Episode 607, featuring Nancy Silverton, left, and Tom Colicchio.

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 #7: Nancy Silverton

How many restaurants do you currently have?

I have two restaurants (Pizzeria Mozza and Osteria Mozza, both in LA) and just opened a to-go, so two and sort of a half of one.

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

Our fennel sausage pizza. I mean, that was the first pizza that I knew I wanted to do at the pizzaria.

What did you have for breakfast this morning?

I had such a great breakfast and that's because I went to Bouchon for brunch. I had soft-scrambled eggs with boudin blanc sausage and sautéed spinach. It was so good.

What is your favorite food-related trend right now?

Value. It doesn't mean cheap, overly-filled plates or anything like that. It just means being satisfied by the total experience, the food and the service.

What would you have at your last supper?

I would definitely have a big green salad and a rare, well-seasoned steak.

Who would cook it?

I think Matt (Molina), who's the chef at Osteria (Mozza). He knows how to season well, and cook it rare enough for me.

What is your favorite Vegas-based restaurant (other than your own)?

I have to be honest, I haven't been to that many. Brunch today (at Bouchon) was extraordinary, and when I come here I usually go between B&B and Carnevino.

What's your favorite kitchen gadget?

My mortar and pestle. It's not really a gadget.

Next Chef: Mark Tarbell

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