Yesterday you may have seen the third posting of The 12 Days of Pickles. The idea is simple. Last September, 12 top Portland chefs were given ten pounds of organic pickling cucumbers and put to the challenge to create the Perfect Pickle. On February 6th, at the 2nd Annual Perfect Pickle, we will be opening up those jars for sampling, selecting a “Pickler of the Year” and selling the remaining jars to benefit DPC. Each day leading up to the event, we will highlight one of the participating chefs. All chefs are asked the same questions…and their answers are telling. Today’s featured chef is Patrick McKee from Paley’s Place.
Paley's Place chef de cuisine Patrick McKee at Iron Chef America
Q: Tell us about your pickles. Any special processes you used in crafting them?
A: I like to be specific about the spicing and flavoring of my pickling liquid. I didn’t want to use the general ‘spice packets’ that are sold, but to make my own.
Q: What is your interest/ background in cooking?
A: My career in cooking actually started in the dish pit, and worked my way up from there. I then became very interested in making cooking my career, and to be the best I could be. Advice from an old chef who told me to seek out the best chefs in Portland to work for, which led me to Vitaly Paley and Paley’s Place. I have been here for about 7 years.
Q: Do you have a cooking philosophy? How do you apply this philosophy to your restaurant or business?
A: My cooking philosophy is to always cook with integrity, and to remain as creative as possible. I like using this philosophy at the restaurant because it makes us push ourselves to be the best, and remain fresh, as our menu changes daily.
Q: What is your favorite thing about Portland’s food community?
A: My favorite thing about the Portland food community is that we are, I feel, a very close group of people. We have either worked with each other, or work with someone who worked with someone else. Portland is, after all, still a fairly small town. When I haven’t seen someone for awhile, then run into them at a random bar, we always pick up where we left off.
Q: Why should you be crowned “Pickler of the Year”?
A: You can ask Lucy Rockwell (DPC co-founder and server at Paley’s) about how many times I have asked on the well being of my pickles (she has them at her house) when we work together. Although I haven’t seen them since they left the restaurant, I am so passionate about them that I have asked Lucy if I can have visitation rights to them!! I put a ton of effort into the process, and took it seriously! I was very happy with the process I undertook to pickle them! I should win the award if all my hard work proves the best pickles!! I think my pickles will rule them all!
Thanks Patrick! Be sure to check out Paley’s Place site. Will they take home the “Pickler of the Year” trophy? Only one way to find out! Head on down to the the 2nd Annual Perfect Pickle, Feb 6th!
