Cafe Society

Part two: Oak Tavern's Jeremy Roosa dishes on monkfish liver, chef Morimoto and a chicken sandwich

This is part two of Lori Midson's interview with Oak Tavern exec chef Jeremy Roosa. To read part one of that interview, click here.

Proudest moment as a chef: I'm always growing and learning, so I would like to think my proudest moment has yet to really happen. Looking back, it might be my first head-chef position, a special that sold out in record time, a new job at a great local restaurant or an amazing compliment a customer gave me. But now I'd have to say it was a simple request for a recipe that my grandmother asked me for years ago. Maybe that's a normal occurrence for a regular family, but not in my family. My Italian grandmother, who's over eighty, lost her husband and raised five daughters on her own. She's lived through breast cancer and a hurricane, is legally blind and doesn't take any crap from anyone, and I don't think I've ever seen her ask for help -- ever. So when she asked me for a recipe, it was a really big deal. Honestly, I've never ever been so flattered in all my life.

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Lori Midson
Contact: Lori Midson