Starry Night Café Restaurant In Ferrisburgh, Vermont: Meet The Chef
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We sat down with Executive Chef Robert Frederick Smith III of Starry Night Café in Ferrisburgh, Vermont. Specializing in locally-sourced, organic and seasonal Vermont products, Starry Night Café invites you to experience their creative menu amidst an intimate collection of historic buildings showcasing the works of local artisans.
Starry Night Café in Ferrisburgh, Vermont
Enjoy the ambiance and innovative cuisine of one of Vermont's finest restaurants with a global approach to New American cuisine featuring farm-to-table products in a quaint country setting halfway between Burlington and Middlebury, Vermont.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Jericho, Vermont cooking at local restaurants in Chittenden County until I was 22 years old. Then I moved to Los Angeles, California for 4 years cooking in high-end fine dining restaurants, and then one year in San Francisco as well. California cuisine is a big influence on my cooking style and flavor profiles.
Executive Chef Robert Frederick Smith III of Starry Night Café in Ferrisburgh, Vermont
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I’m a big advocate for taking the long way to do things, starting with bones, and making broths that could take a week to turn into my desired sauces. I rarely cook food for myself outside of work, I’ve always loved going to restaurants so much!
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Panang Curry is probably my favorite all time food. I love it from Pho Hong (here in Vermont), its packed with vegetables in a spicy rich coconut broth. I probably eat this meal every other week.
Starry Night Café in Ferrisburgh, Vermont
What are three ingredients that you simply couldn’t live without?
Butter, olive oil, and sherry vinegar... the bases of all good things!
We love the art behind plating. What do you love about designing the perfect dish?
I personally love seeing my dishes evolve. Most of the time a menu change come from a change in season making certain ingredients unavailable. I try to bring the dish to life with my initial inspiration and then watch it evolve from there. Plating can change on a dish many times before it hits it’s final stage.
Starry Night Café in Ferrisburgh, Vermont
Tell us about one of the most creative dishes you’ve cooked up?
When I started at Starry Night Cafe, I put out a Beet Tartare that I will always be proud of. You always see steak tartare (and of course we had that option as well), but I just really wanted a vegan version that would really taste and seem like you're eating meat. We would juice beets, braise beets in their juice with spices, vinegar, and olive oil. Then cook tapioca pearls in the beet braising liquid, once fully cooked the tapioca really acts like a thick protein-based sauce, that would be mixed with chopped beets and all the classic tartare accouterments like capers, mustard, and tarragon. Still one of my favorite dishes!
What is one of your greatest accomplishments or awards you've earned?
I used to think working at Michelin starred kitchens was all that mattered, and I lived that way for more than 5 years. But i would have to say the accomplishment of holding the executive chef position at such a legendary restaurant in my home state is what I’m most proud of.
Starry Night Café in Ferrisburgh, Vermont
What are some of the latest trends you’re seeing in top restaurants across the globe?
Activated charcoal has become very popular. Whether it’s in salt baked vegetables or finishing sauces... or even cocktails! I think it’s clever but not always necessary.
What’s your favorite cocktail or beverage of choice?
I would have to say my favorite cocktail is a Boulevardier. I love the bitter component and of course, bourbon. My favorite beer is a local brew called Focal Banger from The Alchemist.
Starry Night Café in Ferrisburgh, Vermont
What do you love about being the Executive Chef of Starry Night Café in Ferrisburgh, Vermont?
When I was a young chef, just startng out in Vermont, it was my dream to learn how to cook like Michelin restaurants do, and I had to leave here to do that. I love that I am able to bring those techniques and standards back to my home state and use them to not only pursue my passion for cooking, but to pass them along to other young chefs.
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