7 Marin Chefs Share Their Favorite Comfort Foods, Kitchen Hacks and Recipe Tips

Whether it’s good old mashed potatoes or a full-bodied Tom Kha soup, comfort food is truly mending. Here, some of the county’s top chefs weigh in on their favorites, share kitchen hacks and recipe tips.

Erin Miwa — Comforts

Erin Miwa

What’s your go-to comfort food?

My go-to comfort food will always be my dad’s roast chicken with gravy and rice (Japanese rice!).

What food reminds you of childhood — do you have a specific memory that comes to mind?

I grew up in a Japanese-American household where there was always rice on the kitchen counter. Probably the most nostalgic dish for me is what my dad would call “sato shoyu egg” over rice. Eggs are scrambled with about a half a teaspoon of sugar and splash of soy sauce, and served over rice. I still make it when I need a quick dinner! Sometimes I’ll add ground beef, or roast chicken and scallions to make it heartier. It always reminds me of my childhood.

Could you share a favorite recipe or some kitchen tricks for our readers?

It’s important to cook and eat seasonally. Not only does it lessen the impact of our carbon footprint, it’s better for your budget and health, because you’re eating foods that are picked at their prime, and are naturally delicious and nutritious.

What about working in this industry is special or important to you?

My parents opened Comforts when I was seven, so I grew up in the restaurant. One of the things I’ve observed over the years is how the act of serving food has a great impact on our community. To think that our humble family salad — the Chinese chicken salad — has made its way to the tables of thousands of graduations, baptisms and birthdays, is just incredible to me. Food brings people together. It can bring happiness. That’s what I love the most.

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

Let’s see, I think I’d do a riff on a fried cauliflower cake that we make sometimes. I’d make a curried cauliflower and potato cake and top it with an apple-jalapeño salsa and lime crema.

Sheryl Cahill — Station House Cafe

Sheryl Cahill

What is your go-to comfort food?

It’s turkey black bean chili — any time, any day. When I’m needing a little pick-me-up I go for a cup of chili at Station House Cafe. It’s fast, wholesome and delicious. When I’m out and about, without the luxury of my own restaurant kitchen, I head straight for the nearest taco truck.

What food reminds you of childhood — do you have a specific memory that comes to mind?

Absolutely yes! My first restaurant food memory is of the apple fritters from a long-gone institution in my home town of Arcata. “The Big Four ” (1922-1972) was a family-style Italian restaurant where we would go for a special treat of ravioli and apple fritters. This is exactly why we have apple fritters on the menu at Side Street Kitchen. I wanted to recreate that early and wonderful restaurant memory for generations to come.

Could you share a favorite recipe or some kitchen tricks for our readers?

My best “kitchen trick” is to eat what we can grow in our backyard garden at home. When my kids were growing up, they called this “garden supper.” With fresh and delicious ingredients, the best trick is to keep it simple and taste the summer.

What about working in this industry is special or important to you?

This industry is wonderful, truly — every day is a new adventure. I love hospitality as a way of life. It starts with how we treat each other and our staff and extends to how we welcome our guests to create a wonderful dining experience. I’d say it’s a kind of “love language” and the dynamic is so rewarding. I’ve also had the privilege of giving many, many kids their first job. Teaching young people how to work is an opportunity to touch their lives in a lasting and positive way. It matters and I love it!

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

As much as I’d like to make a jalapeno margarita and ponder mixing the other two ingredients, I’m quite sure you’d like me to combine all three — so, here goes! If we’re going to do it, I’d say we’ll need something savory to bring them all together. Let’s roast the cauliflower with EVOO, sauté the jalapeno with diced apple and bacon, and toss it all together with wild rice and endive for a warm winter salad.

Michael Siegel — Floodwater

Michael Siegel

What is your go-to comfort food?

Indian food. Potato samosa with a spicy-sweet tamarind chutney. I have a friend that makes a wonderful spicy lemon pickle that I crave.

What food reminds you of childhood — do you have a specific memory that comes to mind?

My mom’s chocolate cake. We only got this cake when it was one of our birthdays. It was always such a special day because of it. It’s still the best chocolate cake I’ve ever had.

Could you share a favorite recipe or some kitchen tricks for our readers?

I don’t boil my hard boiled or 6 min eggs. I steam them. The heat is even and you can time it more accurately. For hard “boiled” I steam for 13 min — depending on the size of the eggs — and then move them to an ice bath. They also peel easier this way as I have found.

What about working in this industry is special or important to you?

Working with food and cooking for people has always been my dream and goal. I’m just lucky enough to live where I do and have access to the ingredients that ca has to offer.

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

Cauliflower “latke” with a grilled jalapeño apple butter.

Donna Seymour — Cucina s|a

Donna Seymour

What is your go-to comfort food?

My go-to comfort food is a pasta dish that I read about years ago in a Bon Appetit article about Rome. I’ve lost the recipe many years ago, but it always goes something like this: cook a short pasta — penne, rigatoni, or a shape — and as it cooks, sautée garlic with olive oil and chopped fresh tomatoes. Add lemon zest, and fresh calamari if available, otherwise prawns. Then capers, toast pines, fresh basil, and fresh parmesan. I’ve made it dozens of times!

What food reminds you of childhood — do you have a specific memory that comes to mind?

Duck reminds me of childhood, because my dad went duck hunting, and we loved it. Wild duck is very different than raised duck — gamier and leaner, so you have to cook it rare.

Could you share a favorite recipe or some kitchen tricks for our readers?

Always use fresh garlic. The peeled kind you can buy in the grocery store has no flavor and a bitter taste because they dip it in bleach. And never chopped garlic in a jar — the worst!

What about working in this industry is special or important to you?

I love working in the hospitality industry because it truly connects you to people. You are taking care of someone and feeding them, what could be a kinder gesture than that?

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

I would brine and pan sear a pork chop, and make an apple chutney with jalapeño and onions and golden raisins. Served with a cauliflower sformato — basically a cauliflower flan baked with parmesan and eggs.

Jackie Suthon — The Baan Thai

Jackie Suthon

What is your go-to comfort food?

My comfort go-to food is very simple and super healthy. That would be fresh rolls with our secret peanut sauce.

What food reminds you of childhood — do you have a specific memory that comes to mind?

When I was a kid, my parents would take me up to the mountains and we would always bring our own food and picnic. Chicken satay stands out — the tenderness with peanut sauce, I serve the one that tastes the same at The Baan Thai Cuisine.

Could you share a favorite recipe or some kitchen tricks for our readers?

Cooking from my experience is about heating and timing. You have to be aware of both all the time to create good food.

What about working in this industry is special or important to you?

Working in food industry is hard, because everything you do affects people’s health. We also care not just what is in the dishes or container, but also the container itself, all our containers are compostable. We are here not just for business, we’re here for people and community.

Paulino Monterroso — Salt & Pepper

Paulino Monterroso

What is your go-to comfort food?

My go-to comfort food that kicks starts my day to serve my customers is a soft and fluffy omelette filled with bacon, tomato, and cheddar cheese.

What food reminds you of childhood — do you have a specific memory that comes to mind?

A meal that reminds me of my childhood is delicious and savory Beef Stew. The memory of picking vegetables from my own garden, bringing home fresh meat from the butcher and then serving it to my family on Sunday nights is my wholesome childhood memory.

Could you share a favorite recipe or some kitchen tricks for our readers?

What I enjoy most about working in the restaurant industry is knowing that I provide my customers with a family-like environment where delicious, savory, and comforting food is served. I feel rewarded each day after seeing happy customers leave with their stomachs full. I also feel blessed to have such a wonderful, hardworking staff here at Salt & Pepper that enjoys serving our customers.

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

Spicy Cauliflower Jalapeño Soup

Ingredients

  • 5 Tbsp olive oil
  • 1 cauliflower (chopped)
  • 1 Fuji apple (chopped)
  • ½ onion (chopped)
  • 1 Tbsp minced garlic
  • ½ cup white wine
  • 1 Tbsp fresh thyme
  • 1 Tbsp white pepper
  • 1 Tbsp salt
  • 6 cups chicken stock
  • 1 jalapeño (seeded) for jalapeño oil

Preparation

  • 1. Sauté cauliflower, fuji apple, onion, and garlic in 2 Tbsp of olive oil for 5 minutes on medium heat.
  • 2. Add white wine and sauté for another 3 minutes.
  • 3. Add thyme, white pepper, salt, and chicken stock into the mixture.
  • 4. Cook for 15 minutes.
  • 5. Blend the mixture until pureed (taste for extra salt).

Jalapeño Oil

  • 1. Blend 3 Tbsp of olive oil and the jalapeño.
  • 2. Use for garnish on top of the soup.

Roland Passot — Left Bank

Roland Passot

What is your go-to comfort food?

Obviously on a beautiful fall day, it has to be a good beef bourguignon a la Julia Child, paired with a Beaujolais Morgan.

What food reminds you of childhood — do you have a specific memory that comes to mind?

A good roast chicken with a gratin dauphinois. In France, a roast chicken was always reserved for a special Sunday meal after church, and there’s nothing better than a good potato gratin with lots of cream and thyme.

Could you share a favorite recipe or some kitchen tricks for our readers?

A great kitchen tip is to add fresh herbs to any dish: a salad, soup, or even a stew. They always elevate the flavors. A favorite recipe at home is Pernod shrimp. Sauté garlic, shallots, and shrimp with shells in olive oil and then deglaze with Pernod. Serve with a salad, pasta, or rice. And of course, add fresh cilantro, basil, or parsley to increase the flavors.

What about working in this industry is special or important to you?

Although the hours are long and the salaries are not up to par with other professions, working in the food and dining industry crosses all genders, cultures, and politics. I have been honored to meet, serve, and dine with some of the most kind, interesting people here at my home in Marin, La Folie in San Francisco, and all our Vine Hospitality restaurants: Left Bank, LB Steak, Meso, and now Petite Left Bank in the Bay Area.

It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.

All of these ingredients are perfect to pickle and serve with a roast pork loin.