We are proud to shine the spotlight on Chef Matt Louis of Portsmouth, New Hampshire. After proving himself in some of the country’s top kitchens, Matt returned to his home state to open Moxy Restaurant. Matt has participated in many No Kid Hungry events, and has traveled to Washington, DC, to represent No Kid Hungry at the Democratic Governors’ Association Winter Gala. Today, we’re glad to chat with Matt about his career and experience with No Kid Hungry.
How did you become involved with No Kid Hungry? Originally, I became involved by participating in Portsmouth’s Taste of the Nation for No Kid Hungry for many years. Through this event I became increasingly aware of the organization and the mission.
Why is ending childhood hunger important to you? Childhood hunger is particularly interesting because it’s a problem that actually can be solved. For me, it’s hard to sleep at night knowing that children in America go hungry, especially when so many of us have so much food and so many options at our disposal.
Do you have a favorite memory from your involvement with the No Kid Hungry campaign? In 2014, I was invited to participate in the DGA event in Washington, DC. Karen Akunowicz was there from Boston and it was the start of a wonderful friendship.
What’s your favorite breakfast to jump-start the day? Coffee and a bagel.
When you were a kid, what was your favorite lunch item in your school cafeteria? The baked potato bar.
Why did you become a chef? How long have you been cooking? My father was a hotel manager, so at a very young age I would go to work with him, inevitably ending up in the kitchen. I was very young, and have been doing it now for 24 years.
Which chefs have been influential in your career? Hok An Ng, Thomas Keller, Rich Torrisi.
What is your most memorable experience in the kitchen? Being part of the opening crew of Per Se and getting our first 4-star New York Times review.
Would you share one of your favorite recipes with us? Sure, here’s a great recipe for winter – Maple Glazed Farmer’s Market Root Vegetables
Maple Glazed Farmer’s Market Root VegetablesServes 4
1 rutabaga, medium size 1 medium celery root, medium size 2 parsnips 2 carrots ¼ cup maple syrup 2 tablespoons butter Salt, pepper to taste
- Bring a large pot of water, roughly 2 gallons, to boil on high heat.
- Wash and peel all vegetables and cut all to quarter-inch cubes. Add the vegetables and cook for about 3 minutes, until cooked about halfway through, starting to soften but not completely cooked and mushy.
- When vegetables are cooked, use a slotted spoon or strainer to remove the vegetables from the boiling water and place in a large skillet/sauté pan that they fit comfortably.
- Add the maple syrup, butter, and a ¼ cup of the cooking water. Cook until the water evaporates, the maple is reduced, and the vegetables are nicely glazed. Season with salt and pepper.
Crispy Sunchoke ChipsMakes about 1 cup finished chips. These chips may be eaten alone, or served with the Maple Glazed Root Vegetables!
2 large sunchokes, as straight and uniform as possible 1 quart oil for deep frying (canola, soybean, or vegetable recommended) Salt, pepper to taste
- Gently heat the oil to 250 degrees in a large pot (at least 1 gallon).
- Slice the sunchokes into very thin circles, roughly 1/8 inch. Wash the cut sliced sunchokes in cold water, changing the water a couple times until the water is clear and sunchokes are fully cleaned. Pat dry on a plate between paper towels until completely dry.
- Carefully place sunchokes in the hot oil. Allow to fry for 4-5 minutes, keeping the heat as consistent as possible around 250 degrees, until sunchokes are golden brown and the bubbles have stopped.
- Gently and carefully remove sunchokes from oil with a slotted spoon or strainer. Place sunchokes on a baking tray lined with paper towels to cool. Season lightly with salt and pepper.
