Union Kitchen Restaurant In West Hartford, Connecticut: Meet The Chef
Follow 5 Reasons to Visit® on Google News for the latest travel articles + guides
5 Reasons to Visit® sat down with Executive Chef Tim East of Union Kitchen in West Hartford, Connecticut.
Union Kitchen in West Hartford, Connecticut
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Southeastern Connecticut with lots of farms, cold water seafood and simple, but straight forward, high quality ingredients. I try to incorporate that into my cooking.
Union Kitchen in West Hartford, Connecticut
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I’m deathly allergic to cashews and pistachios so you’ll never see them on any of my menus.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite food is kind of strange. Usually my cooking tends to be vegetable centric with clean flavors, but I’ll never say no to biscuits and gravy.
Union Kitchen in West Hartford, Connecticut
What are three ingredients that you simply couldn’t live without?
Easy. Extra virgin olive oil, eggplant and duck breast. It would be hard to find a dish on our menu or even when I cook at home for my family that doesn’t somehow have olive oil in it. You can poach fish and meat in it, you can finish dishes with it, emulsify it into pasta, make ice cream with it, the possibilities are endless and olives are like grapes, they all have different notes and flavor profiles, some are sweet, some are spicy some are citrusy. Eggplant for me is a work horse vegetable, you can do so much with it. It takes on flavors well but still has a sweet/bitter flavor of its own. It just lends itself well to so many different applications. Duck breast I love because it’s a great way to introduce less adventurous eaters to something new. It’s not an everyday food for most people but its still approachable. It also takes a considerable amount of skill to cook. Getting that skin rendered and crispy and keeping it medium rare inside isn’t always easy.
We love the art behind plating. What do you love about designing the perfect dish?
Plating is so subjective, it really is like art. For me I try to make my plates look clean with crisp, smooth lines but also appear natural. I love to use negative space. I think the most difficult part is not adding unnecessary garnishes. It’s important that everything on the plate is there for a reason.
Union Kitchen in West Hartford, Connecticut
Tell us about one of the most creative dishes you’ve created?
I really enjoy refining, but staying true to the classics, I think one dish that showcases that is our roasted pork belly. I wanted to do a less clunky version of porchetta that presented well on the plate and was easier to eat. By only using the belly, rubbing it with fennel pollen then garnishing it with contrasting components you end up having that moment where you take a bite and you think, “this reminds me of something.” That dish really does have everything, sweetness, herbal notes, acid, heat. It’s just completely balanced and surprising light, considering its pork belly.
What is one of your greatest accomplishments and/or recent awards you've earned?
This is the second incarnation of Union Kitchen. When I first came on board we were really focused on serving comfort food, relying on heavier, more out of date dishes, loaded with tons of butter, heavy cream and salt. I feel like the work we’ve done here over the past year, refining and modernizing the food program, the beverage program and really focusing on the guest experience has been super rewarding and we’re offering something unique to our area.
What are some of the latest trends you’re seeing in top restaurants across the globe?
It seems like a lot of restaurants are returning to more thoughtful cooking with more streamlined menus. It’s true that sometimes less really is more and maybe having a giant 45 item menu isn’t really what’s best for the guest or the restaurant. Restaurants are becoming more focused on sustainability, not just environmentally, but also creating a healthy work environment with fair pay and reasonable hours.
What’s your favorite cocktail or beverage of choice?
Well, If I’m dining out, I’m probably going to go for one of the bars specialty cocktails because who doesn’t love trying new and unique things? But, I also dig the classics. So I won’t say no to a Negroni or Classic Martini. The Bartenders at Union Kitchen also do an interesting, kind of more flavorful riff on a Vesper, replacing the Lillet with Forthave Yellow and adding a dash of orange bitters. I’ve been know to drink a few of those.
Union Kitchen in West Hartford, Connecticut
What do you love about being the Executive Chef of Union Kitchen in West Hartford, Connecticut?
Working with such a talented kitchen and dining room staff is something special. I don’t think I’ve ever been surrounded by so many passionate people who care so deeply about their craft. From the dishwashers and hosts all the way up to the management team.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
