THE WAVE MAGAZINE
SILICON VALLEY'S TOP 100 RESTAURANTS 2007
READ ARTICLE ONLINE HERE
PARCEL 104 - #1
INTERVIEW BY JOANNA CURRIER
VITALS:
Chef Sapirman trained at Johnson and Wales Culinary Institute, and went on to cook at the Cheeca Lodge and Flying Fish Café in Florida, Molive at Chicago’s boutique Whitehall Hotel, Fathom at the Breakers Hotel in Palm Beach, then spent two years under Bradley Ogden at Parcel 104, and was made executive chef at Michael Mina’s Arcadia restaurant in San Jose. He returned to Parcel 104 as executive chef this April. His farm-fresh cuisine at Parcel 104 has earned the restaurant top accolades from many national and local publications, including this one.
Q&A:
Where were you born?
Rockaway, NJ.
What do you do to relax?
I go camping. I get out into the wilderness, where there’s no cell phones, computers or distractions. That’s how I unplug.
If you could do any other work, what would it be?
I would be a radio DJ. I love music almost as much as I love food, and I certainly love to talk.
What’s your current favorite dish in your repertoire?
I do a triple-seared bison filet. It’s seasoned, encrusted, then seared, then wrapped in caul fat and seared again, then wrapped in fatback and seared a third time. We serve it with artisan cheese pudding. It’s very healthy [Laughs].
What’s a dish that will always be on your menu?
The menu changes with the seasons. Nothing really stays, everything is always evolving. The Evolving Dish – that’s what will always be on my menu.
What’s your favorite fast food indulgence?
Ice cream. I can eat buckets of it at a clip. Anything with a lot of junk in it – you know, cookies, dough, nuts, the kitchen sink, whatever.
What did you have for breakfast?
Today I actually went to brunch. Eggs Benedict is always one of my favorites.
If you could have any celebrity – alive or dead – to your restaurant, who would it be?
Neal Peart [the drummer from Rush]. I’ve been a huge fan since I was a kid.
What would you eat for your last meal?
Anything cooked at the hands of Charlie Trotter.
How would you describe Silicon Valley diners?
I would describe them for the most part as foodies, and also as people who respect where the food comes from. They are open to new ideas, generally speaking, and are really conscious about where food is from and how it affects the environment, which is really wonderful.
How do you define “fine dining”?
To me, it’s about everything being there when you need it, everything you could possibly want. It’s also about small portions and a long experience.
What is an underrated ingredient used in your kitchen?
Licorice root. I did a dish with lamb in a licorice barbecue sauce a while ago, and people went nuts over it, but they had no idea what they were eating. I think your palate remembers the flavor from when you were a kid – everyone ate licorice, whether they loved it or hated it – and as an adult, that flavor makes an even stronger impression. It could quite possibly be the next big thing.
When you go out to eat, what are some things you appreciate about other restaurants?
I like smaller restaurants with that human factor, that personal touch. I think it’s one of the most crucial factors in dining. It’s about putting soul into food, and in ethnic or smaller restaurants I think you find that a lot more.
