Chef Chat with Dan Lane
- Details
- Published on Wednesday, 01 February 2012 15:08
- Written by Matt Robinson
to “sneak” a drink in the Boston area. With the help of Chef Dan Lane and a calendar of creative events like regular beer pairings and special seasonal events, the refurbished rendition of the historic hangout/ hideout has also built a rep as a great place to eat.
With its locally-sourced menu (and chef) and Lane’s creative flair, The Biltmore offers a comfortable combination of favorites and hard-to-find special- ties that focus on building relationships between ingredients and those who enjoy them.
Dirty Water News:
How did you get into cooking?
Dan Lane:
I got into cooking when I was about 11. My grandfather use to always cook thanksgiving dinner for our big family, so I used to help out first by doing dishes then peeling potatoes then starting making everything with him. This is what sparked my interest in the culinary world.
DWN:
Where was your first professional kitchen experience?
DL:
My first professional cooking job was in Dover, NH at a restaurant called Big Night. It was named after the movie. Every time I watch that movie I can’t help but to eat way too much! From there, I moved to Boston and worked at The Bay Tower Room for four years. Then on to The Blue room in Cambridge for seven years.
DWN:
What is your favorite dish to prepare?
DL:
Grilled lamb rack. There are so many different and amazing ways to pair the lamb. One of my favorites is with an aspara- gus, brussel sprout and chorizo salad, sauteed new potatoes with shallots and herbs, topped with
a light sauce that I usually make with a fisherman’s brew.
DWN:
What is the best part of your job?
DL:
The best part of my job would be to experiment with dif- ferent combinations of ingredi- ents and talking to local farmers- That is amazing in itself to have that kind of relationship with the people who work so hard to get the freshest produce and meats to us.
DWN:
Who is your favorite chef in Boston?
DL:
This is a tricky one. I would have to say that I don’t have a favorite chef in the city. If I were to go out for a nice meal, I would go to Troquet. The food is always good there.
DWN:
What do you usually make for yourself at home?
DL:
I don’t have one thing that I usually make myself at home. During the summer, I go to the farmers’ markets and that will usually point me in a direction for dinner. The most frequent thing to hit the table at home would be lamb racks, fresh fish or the always popular taco night, but with a twist.
DWN:
If you could dine with any three people, who would they be?
DL:
Cam Neely, Julia Child and Anthony Bourdain. I have been a lifelong Bruins fan, so I think that it would be a cool thing to just sit down with him and hear about some of his stories through the years playing hockey and now in the front offices for the Bruins. Julia is a legend in the culinary world, so I couldn’t pass this up if I had the chance.
Anthony has so many stories to tell about the restaurant industry, it would be entertaining to hear him talk about them.
More Info:
The Biltmore Bar & Grille 1205 Chestnut Street Newton, MA 02464 617 527 2550 www.thebiltmoregrill.com
