Here’s the Dish with Chef Joe Sparta of Fred’s Tavern
314 96th Street, Stone Harbor | 609-368-5591 | fredstavern.net
Q&A
Where did you receive your training? The Culinary Institute of America.
Where do you get your inspiration from, when creating a new dish? I read menus from across the world that inspire me.
What do you believe is the most important quality of a restaurant, and why? Ambience and service; they are the ambassadors of the restaurant.
What is your go-to meal on your days off? Pizza.
What advice would you give to a new chef? There is a right way to do things, a wrong way to do things, and your way to do things.
What is your favorite summer dish? Clams Casino.
What do you enjoy most about cooking? Not having to call it real work. I love what I do.
What is the hardest cooking technique you have mastered? None. I continue to learn new skills daily.
Where do you find yourself most when you are not in the kitchen? Watching TV, usually whatever is on in the sports world.
What is the most needed cooking utensil for a kitchen, and why? Tongs. They are an extension of your hands.
The Recipe: Southwest Salad
1 to 2 cups romaine lettuce, chopped
½ cup pico de gallo
¼ cup cheddar cheese
1 green onion, chopped
1 ounce shredded carrots
1 ounce black beans
Half an avocado, sliced
1 ounce tortilla strips
3 ounce chipotle ranch dressing
Directions:
Grab a big bowl or plate and add lettuce. Top with cheddar cheese, onion, shredded carrots and black beans. Add pico de gallo, avocado and tortilla strips. Drizzle with your favorite chipotle ranch dressing. Enjoy!
