Kiddo chef Wyatt Piazza thinks a chef must play the role of a steward of the environment, 'but at the same time, I really want this to be an unpretentious experience for people.”
Kiddo chef Wyatt Piazza thinks a chef must play the role of a steward of the environment,"but at the same time, I really want this to be an unpretentious experience for people.”One day five years ago at Vallette, a farm-to-table restaurant in Sonoma County, Calif., sous chef Wyatt Piazza gave a tour of the garden to a young boy and his grandmother.
Seasonal, local vegetables make up the backbone of Kiddo’s menu, and that’s because “I do think that a chef is supposed to play the role of a steward of the environment, so to speak,” Piazza said. “We help control what’s on menus and what’s popular and what people are buying. It’s important to me to make the right choices when it comes to that.”Piazza paused.
One dish on the opening menu is a whole Jack Be Little pumpkin, which Piazza brines, rubs in herbs, and roasts it. Right out of the oven, he cuts it into pumpkin wedges that are encrusted in panko, parsley, sage, oregano, and thyme. The skin is edible, too.
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