Village Green chef Kevin Portscher dishes on his favorites
Wednesday, October 23, 2013 Last updated: Wednesday October 23, 2013, 10:56 AM
The Record
Position: Chef/owner.
Kevin Portscher, Village Green Restaurant in Ridgewood
Favorite dish to cook: My favorite dish at the moment is gnudi. It’s like a ravioli without the dough.
Favorite dish to eat: Anything with pig in it.
Culinary hero: Nick Gatti, executive chef of Alpine Country Club. Out of all the chefs I’ve worked with, and I’ve worked with many, he was the one that really helped to mold me to where I am today.
Best cookbooks: “A Girl and Her Pig: Recipes and Stories” by April Bloomfield with JJ Goode, and “Momofuku” by David Chang and Peter Meehan.
Best cooking show: As a chef, the last thing I want to watch is a cooking show. I don’t want to sit there and watch Food Network.
After mine, best local restaurant: Wondee’s Fine Thai Food & Noodles in Hackensack. It’s just always fresh and it’s cheap and it’s fast and it’s authentic.
Cooking show I’d like to be on: The Chew. [Otherwise, he said, he doesn’t even know what’s out there these days.]
Advice for diners in my restaurant: Put on something comfortable; grab a nice bottle of wine.
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I dont understand this interview. I like Village Green but the food tends to be a bit stuffy/1990s. I get how a country club chef would be Kevin’s inspiration. It is really well cooked food but doesn’t inspire.
But, Kevin, if you love pig why is there no bacon, pancetta or pork on your menu? Wild boar loin is as close as it gets. Thats not really a celebration of the fatty goodness of pig.
I also happen to love April Bloomfield’s casual, big bold flavored innovative food. Her vegetables, burger, skate wing, fried egg salads, etc. I don’t see that on the VG menu. I also dont see David Chang’s innovative cuisine, focus on fish or awesome family style party options.
I wish there was a restaurant that had elements of David Chang and April Bloomfield in Ridgewood. I would go a couple times a month.
I guess my point is, Kevin, trust your audience. We are ready for Spotted Pig and Momofuku. Give us a shot instead of feeding us all this 1990s food.