One part of this new blog is the ability to hear from local and regional chefs about how they view not only their work, but food in general. 

My first Interview Flight, which is 5 questions, is with Three Three Five and The Traveling Chef Christopher Mangless.

Q: Describe Three Three Five's style and what a customer can expect when going there?

A: At Three Three Five we showcase quality ingredients and allow those ingredients to speak for themselves. We are committed to sustainable, local, organic artisans and food stuffs as often as possible. Our food is playful and innovative, yet familiar.

The most important part of dining at Three Three Five or with The Traveling Chef is for us to create an extraordinary experience unlike anything you might expect. The details are never overlooked no matter the request, we do everything we can to exceed the guests' expectations.

We are open Wednesday evenings from 5-10 p.m. featuring seasonal small plates, which changes weekly depending on what's available locally. We suggest coming to dine with friends and family, sharing a variety of different dishes.

Q: What's your favorite meal to prepare?

A: The simple things. A really great tomato salad, fresh off the vine. When I can find great ingredients at a local market or a new cheese from a local cheese maker and enjoy those flavors in their simplest form. A great piece of fish and a simple salad is what does it for me.

Q: Where do you like to eat, or who's food do you enjoy?

A: My favorite restaurant as of late would be Yusho in Chicago. Chef Matthis Merges is doing yakatori inspired small plates along with amazing cocktails at an affordable price point...it's fantastic.

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: Vinegar. I think for a home cook, it can be intimidating to veer from a particular recipe but the acidic component from a quality champagne or sherry vinegar can really heighten the complexity of a dish.

Q: Do you have a guilty pleasure?

A: Cheese. Wisconsin Artisan Cheese. Lately it has been goat cheese from La Claire farms and of course Rush Creek Reserve. Perhaps I could cut back a few pounds per week...easier said than done!

Three Three Five is having a great event this Saturday night (October 27th). Tickets are still available for the Bittercube cocktail dinner, featuring Nick and Ira of Bittercube as well as Wisconsin Foodie.

Chef Mangless will also be hosting a season wine dinner featuring Domaine Serene Winery from Oregon on Friday November 16th. Tickets and additional info are available at their website here.

Three Three Five is located at 335 North Broadway, Green Bay, WI, 54303.

You can follow Three Three Five on social media:

Twitter: @335Broadway

Facebook: Three Three Five