One part of this blog is the ability to hear from local and regional chefs about how they view not only their work, but food in general.
This Interview Flight, which is 5 questions, is with Regatta 220 Executive Chef Al MacIntyre.
Q: Describe Regatta 220's style and what a customer can expect when going there?
A: It can be described as "New American", which has just about everything. We have one menu that covers lunch and dinner, anywhere from pizzas and sandwiches to fresh seafood, pastas and steaks. A customer can expect is great food, great service, and a fun atmosphere.
Q: What's your favorite meal to prepare?
A: My own! I love chicken breasts with vegetables, cooked in a sauté pan. I eat that about 10 times a week. It means I am done for the day and I will enjoy it.
Q: Where do you like to eat, or whose food do you enjoy?
A: Longhorn Steakhouse near the Fox River Mall, Koko Sushi in Downtown Green Bay and Bangkok Garden on North Broadway in Downtown Green Bay.
Q: In your mind, what's one ingredient that's under-utilized that people can find at their local store, farmer's market, etc?
A: Fresh thyme and honey. I like to combine the two into sauces. For example, a honey thyme vinaigrette. You would add a little olive oil and vinegar, which would make a great dressing. Thyme, in general, you can use fresh thyme with potatoes and chicken. I really enjoy the flavor of both.
Q: Do you have a guilty pleasure?
A: Chocolate, anything chocolate. I didn't used to eat chocolate before a couple years ago, but now I eat it like crazy.
You can keep up with Chef MacIntyre and see what Regatta 220 has to offer by checking them out at www.regatta220.com. You can also find them on Facebook (Regatta220) and Twitter (@Regatta220).