One on One with Chef Nicole Davenport
Robbie Hudson, Program Director - 12th September 2012
As a fourth generation Texas rancher, Chef Nicole Davenport is dedicated to ensuring the finest quality of dining for guests. At her restaurant, Sugar & Smoke, located in Fredericksburg, Texas, all of the food is prepared daily from scratch without MSG or processed additives and features local meats and produce. Nicole's triumphs in slow cooking are well established stateside and abroad. She is competing in the upcoming season of the Food Network's Chopped Grill Masters, has been featured on TLC's BBQ Pitmasters and is currently working on a Texas Wagyu cookbook. As the only woman guest chef on the USO Kings of BBQ Tour Kuwait 2010, Davenport cooked for 5,000 troops alongside Tuffy Stone, Johnny Trigg, Myron Mixon and Jamie Geer. This adventure is currently being edited into a documentary.
What is your favorite kitchen tool and why?
A food mill – it's obscure and makes the best silky textures for soups and other delicious items.
What or who inspired you to want to cook?
My mom who is Dutch/German and an amazing baker. Also at the age of 8, I had my first cordon bleu chicken at Neiman Marcus in Dallas and was so blown away at how the stuffed the chicken with all that amazing cheese. It started a curiosity that is a blazing culinary fire of curiosity for me today.
What is your favorite comfort food?
A prime flat iron steak medium rare with jalapeño rosemary creamy mashed potatoes, creamed spinach and chocolate pie.
What was you best meal ever in a restaurant?
Guest of Daniel Boloud in NY and a 12 course meal with pairings. Or guest of Jose Andres at Bazaar in LA and it was a 14 course meal. Mind blowing!
What is your most used or favorite cookbook?
Silver Palate, La Gastromonique, or Alice Water’s Vegetable Book
What is your favorite herb or spice and why?
I can't pick one because I am a spice pig. I am heavy handed with spices and use mostly organic because they seem fresher.
What do you like to cook at home and why?
My kitchen and my dog in the kitchen are very comforting.
What is your "food philosophy"?
Follow your passion and cook from the heart.
What makes a good chef?
Love of food, love of serving, a good palate, and a passion for learning
How do you relax?
Hike, walk my dog, watch sunsets in west Texas at my favorite hotel, The Gage.
While cooking, what musician or music do you like to listen to?
What makes cooking fun for you?
Cooking at beautiful farms for friends or over a campfire in nature.
- post marathon massage
- pain relief
- music meditation
- insect repellant
- inflamed muscles
- healthy living
- graffiti cauliflower
- freeze herbs
- cooking demo
- belly fat
- back pain
- 30 minutes
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012