This is part one of Lori Midson's interview with Brandon Biederman, exec chef of Steuben's. Part two of that Q&A will run in this space tomorrow.
Brandon Biederman is having a difficult time coming up with ten words to describe himself, so he defers the question to Sean Kenyon, the bar manager of Steuben's, where Biederman is the executive chef. Kenyon crackles and tosses out a bunch of adjectives that both he and Biederman determine aren't fit for print. "You can't write any of that," Biederman pleads, squinting through his spectacles. Hoping for more G-rated material, he turns to Josh Wolkon, the owner of Steuben's and its sister restaurant, Vesta Dipping Grill, and poses the same question. They banter for a while but can't come to a consensus. Biederman peers over the bar and ropes in one of his sous chefs, who echoes Kenyon's uproarious laughter. The back-and-forth goes on for a good fifteen minutes before there's any unanimity.