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The Constant Re-inventor: Jason Dady

Tre Trattoria, BIN 555, Two Bros. BBQ Market, DUK Truck

Photo: Illustration by Jeremiah Teutsch, License: N/A

Illustration by Jeremiah Teutsch



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So what’s on the horizon for you?
As of this morning the Magic 8 Ball said, “Ask again later.”

The table of five that comes in 23 minutes before closing–what are you muttering under your breath?
Honestly, my muttering would be to my staff to finish strong. We are in the hospitality industry, not the “when-do-I-get-off-so-I-can-go-drink” business. Every guest matters. Period.

Any place, event or culinary thing that has you excited this year? Anything you were pumped about that no one else noticed in 2013?
Texas as a whole is very exciting. A ton of places in San Antonio, Austin, Houston and Dallas are truly defining Texas as a leader nationally and we more than carry our end here in San Antonio. It’s pretty fucking cool.
I noticed that our diners are getting a hell of a lot more interested in what we’re doing. Pop-ups, wine dinners, ethnic cuisine. Everyone is on the same page to keep moving our food culture forward.

What chef leaves you absolutely starstruck? Who is your food idol?
Starstruck: Ferran Adrià/Michel Bras. Hate the cheeseball answer, but those men changed so much for how all chefs look at food. Anyone that denies that is either a damn fool or a liar.

Food Idol: I started watching Rick Bayless as a kid, and that really impacted me. As a professional, Mario Batali is hard to beat. Über-successful, keeps it real and knows his shit.

What drives you crazy in the kitchen? Like “pack your knives and go” crazy?
People who don’t respect chopping parsley are my top pet peeve. Sloppy and careless plating. Not cooking the last dish of the night with the same respect as the first.

Recipe: Italian White Beans with Stone fruit, Mint and Blood Orange Vinaigrette

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