Decades of experience behind ‘rustic Italian comfort food’
If You Go
WHAT: The Garlic
WHERE: 556 E. Third Ave., New Smyrna Beach
HOURS: 4-10 p.m. Sunday-Thursday, 4-11 p.m. Friday-Saturday
INFO: 386-424-6660; the garlic.net
When you’ve cooked for presidents, music stars and worked for culinary icons such as Wolfgang Puck, you can pretty much write your own ticket. After more than 30 years in the kitchen, Chef Michael Perri cashed in for an executive chef job by the ocean at The Garlic in New Smyrna Beach.
Perri spoke with us about his career, cooking with fresh ingredients and even taught us how to make Mussels Sambuca.
Name: Michael Perri
Restaurant: The Garlic
Title: executive chef
Q. How long have you been there?
I have been with The Garlic in New Smyrna Beach since 2006. However, I have been with the company since 1992 as the executive chef for their other restaurants in Vermont, The Garlic (North) and Peppers Bar Grill, before becoming the corporate executive chef, overseeing all of their restaurants.
Q: How long have you been cooking?
I have been cooking for more than 30 years.
Q: With such a long career in food, what are some of the highlights?
I have been very fortunate. I have had the pleasure of working all over the country. I was executive chef at Sonny Bono’s restaurant, Bono’s, in Palm Springs, Calif. I have had the pleasure of cooking for President Gerald Ford and Motley Crue. I have also worked at Nora’s Italian Restaurant in Las Vegas, which was featured on the Food Network. I’ve worked at the John Hancock Building in Chicago and at Wolfgang Puck’s and Spago Restaurant in Los Angeles.
Q: When did you realize you wanted to be a chef?
Growing up, my family owned a restaurant. I enjoyed watching my father cook and run the kitchen. He made it look so easy and fun. His skills were fundamental in my career choice, and his support was and still is a large part of my success.
Q: Where did you learn to cook?
My formal training was through the Culinary Institute of America, where I graduated in 1981.
Q: How would you describe your style of cooking?
My personal style of cooking, I would say, is rustic Italian comfort food.
Q: What is your favorite cooking technique?
I enjoy saute and carving with ice. Or anything to do with a wood oven, the flavors and caramelization are amazing at 800-900 degrees.
Q. How important are fresh ingredients to your dishes?
Fresh ingredients are fundamental. You always want to use the highest quality products with the freshest ingredients available. Remember you only get out of it what you put into it.
Q: What’s the best dish you’ve ever had?
As far as the best dinner ever cooked for me, that is like asking which one of my children is my favorite. I say this because of my passion for food.
Q: What is your signature dish? How would you describe it?
Cioppino. It’s a seafood stew with chunks of fresh fish, local shrimp, clams and mussels with a cold water lobster, scallops and calamari, simmered in a tomato saffron white wine broth.
Q: What other dishes would you recommend?
I recommend the 32-ounce Bone-in Ribeye, the 1-pound N.Y. Strip, Cedar Plank Salmon, Seafood Cannelloni and the Ground Filet Mignon and Cheese Lasagna.
FROM THE KITCHEN: Mussels Sambuca
Only cook with a wine you would also enjoy by the glass.
1 tablespoon olive oil
2 dozen fresh Prince Edward Island mussels
1 tablespoon fresh chopped garlic
1 tablespoon fresh shallots
4 ounces quality white wine
2 ounces Sambuca
2 ounces butter
salt and pepper
basil for garnish
Start with a large saute pan and add olive oil and mussels. Saute with garlic and shallots. Add wine before the garlic starts to brown.
When mussels start to open and release their natural flavors and juices, add Sambuca, butter, salt and pepper and reduce for two minutes. Add basil and serve.
