Greg Daniels is executive chef of Pasadena's Haven Gastropub & Brewery. The Southern California native and graduate of the California School of Culinary Arts creates dishes that pair with the restaurant's craft beer and cocktails. Today, in particular, that's foie gras. Haven Gastropub & Brewery is hosting a seven-course prix-fixe dinner, along with chefs such as Brendan Collins of Waterloo & City and Jordan Toft of Eveleigh. See Haven's blog for more information.
What’s coming up next on your menu? Bone marrow, rabbit, sustainable bluefin tuna, pig's ears, beef tendon and blood biscuits. The biscuits have been fun -- we added pork fat and blood, and we'll be serving them with bone marrow butter, and a Hatch chile jam.
Latest ingredient obsession? Fat. Duck, pork, goose, foie gras, bacon fat. We've found that animal fats just add that certain something you can't get from oils. I bathe daily in beef tallow -- it really makes your skin glow.
What restaurant do you find yourself going to again and again? Puffy Taco in Whittier. I grew up around the corner from it, and every time I'm out that way, I have to stop and eat two puffy tacos (ground beef and potato, in a fried masa shell, with all the gringo fixings), strips Texanos (chips with cheese, avocado sauce and salsa) and a fresh lemonade. Honestly, I could eat these every day, and it would never get old. It helps that the same family is still running the joint after all these years, and they're just awesome people.
What’s the last non-food-related book you read? "The Idiot's Guide to Fatherhood." That was the book my wife gave me to let me know she was pregnant with my daughter. It was an awesome way to find out. Madeleine is 3 months old now, and I still consult the book for advice!
Favorite kitchen soundtrack? Social Distortion, Mariachi el Bronx, Ryan Adams, Jay-Z. We really like to mix it up in the kitchen. Everyone has a different taste in music, and we can go from alt-country to hip-hop without skipping a beat.
Haven Gastropub & Brewery, 42 De Lacey Ave., Pasadena, (626) 768-9555, www.havengastropub.com.
-- Betty Hallock