MEET THE CHEF: Rashelle Stafford of Polly Claire's in Chattanooga, Tennessee
BY TRIPVEEL EDITORIAL STAFF | November 2019
Tripveel sat down with Executive Chef/Owner Rashelle Stafford of Polly Claire’s in Chattanooga, Tennessee.
Executive Chef/Owner Rashelle Stafford of Polly Claire's in Chattanooga, Tennessee
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
Originally from the Great Lakes State, I was raised in Michigan just 45 miles south of the Motor City of Detroit. I watched my parents fish those lakes from my earliest memories, salmon in its season in the cold streams. We explored many ethnicities through great eateries including China Town and Windsor, Canada. Toledo, Ohio was the nearest largest city and the Lebanese food was astonishingly fabulous throughout my childhood. As a young adult, I lived in the Lesser Antilles within the Caribbean and London, England where having tea replaced coffee and the joys of small delicacies and pastries became paramount. St. Martin was an island divided and owned by two countries, we could enjoy a French bakery at sunrise on the beach in Marigot and ox tail stew in the Netherlands before sunset. London boasted of afternoon tea’s we could not afford as students. An epic splurge at The Savoy is a treasured memory. The nicest and best memories were made in the market, street markets with shops of every kind- always offered hot tea to the weary traveler, and a cuppa with the butcher meant you might get eggs, meat, and a smiling hand making a brew to warm you up. People. People from each of these places have inspired me to prepare fresh dishes in beautiful detail. My grandmother, mom and significant others influenced me tremendously. So many relationships were deepened and grew around a table where food brought us all together. Foreign countries or a fish fry from a fresh catch on Lake Erie... Whatever the occasion, we always ate well and enjoyed each other even more.
Polly Claire's in Chattanooga, Tennessee
Tell our readers an interesting fact or two about yourself.
I am the most unlikely of people, anywhere, of all time, to open a restaurant and meet success! I am a teacher by trade and homeschooled all four of my children! The only prior restaurant experience I had was working in a Greek restaurant through high school as a server. Addictive gyro... I have always had CRUSH on stainless steel commercial appliances! For my 30th birthday my husband asked me what special adventure could he take me on and I asked for a restaurant supply store. I know, I’m mental right? Years later, when we decided to build a house, I put in a commercial kitchen- all before opening a restaurant. It was meant to be?!
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
SCONES! Curds! Not everywhere... just ours! We have the best and lightest scones ever. Just warm and delicious, crispy, crunchy exterior and light, fluffy interior... full vanilla bean flavor, melt in your mouth goodness! And if the sheer goodness isn’t enough we have crafted the very best match of sweet and tart in our lemon curd. Fresh jam. Stiff full cream. It's hard to know how to take a scone when each element is so so good, with so many choices.
Polly Claire's in Chattanooga, Tennessee
What are three ingredients that you simply couldn’t live without?
Green onion. Fresh, simple, and full flavor. As a garnish over lobster bisque or an additive on a taco with a squeeze of lime. Green onions are robust yet subtle and undoubtedly a key element in my cooking. Vanilla Bean. The essence and favor are unparalleled. Added to any simple dish ie; pancakes take it to the next level. Potatoes! So many varieties, so many uses. The perfect comfort food for frying or souping. No matter your mood or attitude, there is a potato to meet you there. Fancy footing or family treating, the potato is a perfect accompaniment at any menu worth eating.
We love the art behind plating. What do you love about designing the perfect dish?
I believe the art of tasting is in texture and aroma. Smooth with crunchy, appealing to the tongue and the nose, these are key elements that every plate needs in addition to the pleasing eye candy that is a must. Without texture and a wafting play to the sense of smell that beckons excitement a really beautiful dish can simply be just a beautiful. in order to execute texture and aroma, timing must be essentially perfect. Another essential ingredient to the culmination of perfection is timing.... Dishes are heightened and experienced when crispy, chilled, and steamy are served appropriately and pleasing.
Polly Claire's in Chattanooga, Tennessee
Tell us about one of the most creative dishes you’ve created?
Afternoon Tea. With five specialty menus created on each of our annual calendars, the afternoon tea tier with four courses, attention to presentation detail, flavor pairing, tea and wine recommendations... this has been my biggest challenge and greatest accomplishment. Now with three years experience and followed and published by Teatime Magazine and Tennessee Home and Farm, Polly Claire’s teatime favorites are pleasers to a larger and larger audience.
Share your most recent awards and accreditations with us!
Now with three years experience and published in Teatime Magazine and Tennessee Home and Farm, Polly Claire’s culinary artistry are able to please a larger and wider world wide and statewide audience.
What are some of the latest trends you’re seeing in top restaurants across the globe?
We are definitely seeing a large call for a plant based diet, less processed foods and a more holistic approach to food as not only pleasurable and entertaining but also as medicinal. Because we sell loose leaf teas, the occasional herbalist is now strongly emerging and wanting their food and beverage to work towards a higher level of health efficacy and hit a strategic target. Here in the South, farm to table is growing stronger than ever before. At Polly Claire’s we use locally sourced beef and pork whenever possible from Stafford Farms. We feel like we are supporting the local farmer by using fresh ingredients as opposed to dried herbs, prepared foods, or flash frozen products. Quality often varies with fresh products due to shipping temperatures and transportation delays, however it has improved the overall product and added elements of freshness to our menu that our guests appreciate and applaud.
Polly Claire's in Chattanooga, Tennessee
