Left Bank Café Restaurant In Saranac Lake, New York: Meet The Chefs
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED OCTOBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chefs Jarrad Lang and Brianna Scanlon of Left Bank Café in Saranac Lake, New York.
Executive Chefs Jarrad Lang and Brianna Scanlon of Left Bank Café in Saranac Lake, New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Jarrad: I grew up on my family's farm in the Champlain Valley in Upstate New York, and in my early twenties I studied and worked in France. Both experiences were a huge influence on my life, my philosophy on food, and on my cooking. Knowing where your food comes from, the farmers and artisans that produced it, is very important and helps develop a deeper appreciation for food.
Left Bank Café in Saranac Lake, New York
Tell our readers an interesting fact or two about yourself.
Brianna: I’m an avid reader and an artist. I like to paint and be creative, and I think that influences my cooking style and how I approach food in several different ways.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Jarrad: One of my favorites is New Mexico style pork chili made with Hatch Chiles. It's something my mother learned to make during her time living in New Mexico, and she's made it for me many times over the years. This isn't your usual ground meat and beans chili, it's very different. It’s such a simple dish for the most part, but the heat and flavor of the chiles along with the slow cooked pork are just so perfect. When done right it really is something special.
Left Bank Café in Saranac Lake, New York
What are three ingredients that you simply couldn’t live without?
Brianna: Butter, sambal oelek and any kind of mushroom.
We love the art behind plating. What do you love about designing the perfect dish?
Brianna: The color. Flavor pairing is obviously very important, but a dish can really fall flat if there isn’t anything that visually pops on the plate.
Tell us about one of the most creative dishes you’ve created?
Jarrad: One of my all time favorites is Alaskan Halibut with creamed morel mushrooms, wild leeks and english peas. The flavors all came together so well, every ingredient was at its peak at that time of the season. We made many variations of it over the years and it was always exceptional. For me that was the dish that announced the arrival of spring.
Left Bank Café in Saranac Lake, New York
What is one of your greatest accomplishments and/or recent awards you've earned?
Jarrad: I’m proud of my career as a chef and a cook overall, from the opportunities I had working in Michelin star kitchens as a young cook, to leading a highly rated restaurant for over a decade, teaching and training scores of young chefs, to now with us doing our own thing with the relaunch of the Left Bank Café.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Jarrad: The biggest thing influencing trends for everyone right now is the labor market. It’s changing how we think about menus and the food we’re offering, it’s making us rethink the service we offer, it’s changing how we operate as owners, and how people dine. Overall I think a lot of good things are coming out of it, smaller more concise menus, less fussy preparations and service, pricing that better represents what food and labor are worth, and hopefully in the end better paid and happier employees.
Left Bank Café in Saranac Lake, New York
