MEET THE CHEF: Tim Howard of Café Dodici in Washington, Iowa
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We sat down with Executive Chef Tim Howard of Café Dodici in Washington, Iowa. Enjoy a dining experience with both local and imported ingredients from Italy — each dish skillfully prepared in a welcoming, refined dining environment.
Executive Chef Tim Howard of Café Dodici in Washington, Iowa
“Dodici” means “twelve” in Italian. It was chosen as the name because 12 plays a significant role in many areas of our daily lives — 12 vibrations of tone, which gives us music; 12 hours of day and 12 hours of night, 12 months in a year.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Growing up in Texas, my uncle was a produce distributor, and I would travel with him to many restaurants. I was introduced at a very young age to the importance of knowing where your food comes from.
Café Dodici in Washington, Iowa
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I love to learn as much as I can about cooking, and I think my particular style incorporates a foundation of knowledge and an evolution of expanding that.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Pasta carbonara. It is so simple and when you are using quality ingredients, it shines.
Café Dodici in Washington, Iowa
What are three ingredients that you simply couldn’t live without?
Eggs, flour, and salt.
We love the art behind plating. What do you love about designing the perfect dish?
I believe balance is where I gravitate towards. I like to not have a plate be too loud. Everything on a plate should be edible, intentional, and complimentary to the main theme.
Café Dodici in Washington, Iowa
Tell us about one of the most creative dishes you’ve cooked up?
I have really been into fermentation and preserving lately. Recently I did a filet mignon presentation with kimchi and salt-cured egg yolk. The salt removes the moisture from the egg yolk so it can be grated.
What is one of your greatest accomplishments or awards you've earned?
A few years ago we went to a competition put on by the Iowa Restaurant Association. The theme was to apply ball tip sirloin and tofu into a unique dish. We were commended for our innovative take on a tofu cream pasta with seared sirloin tips, arugula and balsamic reduction.
Café Dodici in Washington, Iowa
What are some of the latest trends you’re seeing in top restaurants across the globe?
I really enjoy seeing very basic dishes like a burger and seeing it become almost an entirely reimagined concept. There is a lot of that happening even in fine dining. Our Deluxe Dodici Burger on the dinner menu is topped with a peppered bacon and onion jam, over-easy egg, cheddar cheese, & BBQ sauce, and it is very popular even though you can get a burger anywhere else in town. You can only get this one at Dodici’s!
What’s your favorite cocktail or beverage of choice?
I don’t drink anymore, but I do use spirits to cook with for reducing, deglazing, and making infusions.
Café Dodici in Washington, Iowa
What do you love about being the Executive Chef of Cafe Dodici?
I love the people I get to work with. I love the freedom I have to create and that the clientele we have trust me enough to take a chance on a dish that may be foreign to them.
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