MEET THE CHEF: Evan Sumrell of Aster Restaurant in Midland, Michigan
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED SEPTEMBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Evan Sumrell of Aster in Midland, Michigan.
Executive Chef Evan Sumrell of Aster in Midland, Michigan
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in a small suburb of Atlanta and moved to Chicago once I graduated from culinary school. I have lived in many different places in the country, but I always seem to fall back into Southern influences from where I grew up. Classic French techniques, Southern charm, with Midwestern ingredients.
Aster in Midland, Michigan
Tell our readers an interesting fact or two about yourself.
I was taught French techniques in culinary school and worked in Michelin star restaurants for 15 years. The forefront of our food is taste, obviously, but I want our dishes to look great as well as taste great! You eat with your eyes first.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I wouldn’t necessarily say I have a favorite food or cuisine, but I do love pasta and one of my favorite things to eat is cacio e pepe. It’s a simple dish of pasta, black pepper, salt, and parmesan. It is a simple dish that can also be made incorrectly without the proper technique involved. If you haven’t tried, I highly suggest!
Aster in Midland, Michigan
What are three ingredients that you simply couldn’t live without?
Three ingredients I couldn’t live out would be salt, butter and eggs.
We love the art behind plating. What do you love about designing the perfect dish?
Well, the most important part is how the guest eats the dish. Each ingredient on our dishes is cut a certain way to plate and help guest eat it. It’s a well thought out idea of how the dish looks to how you eat it. We don’t want to challenge our guest in eating our food. It’s all balanced.
Aster in Midland, Michigan
Tell us about one of the most creative dishes you’ve created?
I would say one of the most creative dishes we have on the menu now is our play on coq au vin. We de-bone a half chicken completely, brine the chicken, then roll the deboned leg and thigh into the chicken breast, then wrap it in the chicken skin. We deep fry it for texture. Comes with mirepoix that has been cooked in wine and chicken stock with mushrooms and a bacon broth.
Aster in Midland, Michigan
What is one of your greatest accomplishments and/or recent awards you've earned?
I would say one of the greatest accomplishments would be working for a restaurant that had one Michelin star and within two years’ time we received a second star. Obliviously I was not the chef, just a line cook at the time, but with the team effort and comradery we had with each other just made that accomplishment that much better to achieve.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think one of the biggest trends we are seeing right now is fermentation. I don’t believe this is actual a trend but something we should be doing. It is a great way to be resourceful and a sustainable practice we all should be doing.
Aster in Midland, Michigan
What’s your favorite cocktail or beverage of choice?
I have two favorite cocktails. Last Word, if I am going for a more booze forward cocktail. The other is a Singapore Sling if I am looking for something refreshing after a hot day in the kitchen.
What do you love about being the Executive Chef of Aster in Midland, Michigan?
My favorite thing would be creating a very positive culture. Kitchens and restaurants are tough places to work and sometimes are not the most forgiving. Creating a positive culture and team building atmosphere is my favorite and to see my employees happy to come in everyday to work and be better!
Aster in Midland, Michigan
