I was fortunate enough to cook at the James Beard house with the Half Acre culinary crew…

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Danny’s cooked professionally for ten years and loves one-pot meals 🍲

Get to know Danny in this Q&A, and get his 🍠Sweet potato and red lentil curry Thursday (8/13) from 6-9PM!

Q: What’s your favorite food memory?

Danny: My favorite food memory is going to Ivan Ramen in New York City. I was fortunate enough to cook at the James Beard house with the Half Acre culinary crew, and the first restaurant we visited was Ivan Ramen. We got to meet the chef working that night and she sent us out a few appetizers from their menu. To this day it is the best ramen and dumplings I’ve ever eaten.

Q: What can you tell us about the dish you’re making and what inspired it?

Danny: My first dish is going to be sweet potato and red lentil curry. I love playing the game of ‘what can I make with whats in my pantry’, and this happened to be it! I really enjoy the slight sweetness of this curry, and the sweet potato and lentil combo is filling without putting you to sleep.

Danny’s🍠Sweet potato and red lentil curry.

Q: What’s your cooking background?

Danny: I first learned to cook at a local breakfast spot in Liberty, MO. I started off as a busboy and moved into the kitchen as soon as I turned 18. I started off very green and working on the egg station cooking omelettes, eggs to order and various breakfast items. Since those humble beginnings I’ve cooked at a steakhouse, American restaurants, taprooms, Indian food stall and a Mediterranean restaurant. I love all food, but I tend to gravitate to food that is spicy.

Q: Where did you grow up and what kind of food did you grow up with?

Danny: I grew up in Libery, MO, I was the middle child of 5 boys in my family. My mom cooked pretty simple food in order to feed such a large family, lots of casseroles and meat and potato sort of fare. That sort of cooking has stuck with me. I love making one pot meals as much as possible, it tends to maximize flavor and allows for layering of spices and vegetables. I’d like to think of my food as comfort food that is able to transport me back to being around the table eating dinner with my family. 

Q: Anything else we should know about you and your cooking?

Danny: I’m very excited to be able to share food and cook recipes I’ve collected over my culinary career. I hope you enjoy!

Get Danny’s🍠Sweet potato and red lentil curry TONIGHT from 6-9PM on Shmeal!

By Shmeal

The Shmeal Team. 🐖💻
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