Secrets of the Chefs
A Conversation with Chef Allen Hubbard, Martini Italian Bistro
Published On: March 02, 2011
Q: Tell us a little about yourself, where are you from?
A: I was born and raised here in Louisville, graduated in ‘86 from DuPont Manual, then signed up with the Marine Corps, where, as a cook, it was my duty to keep 250 fellow marines well fed. After five and a half years of service, always traveling, always moving—Hawaii, Guam, Malaysia, Singapore—I moved back here to Louisville graduated from Sullivan and put in 13 great years at Vincenzo’s.
Q: How were you trained?
A: It was Agostino Gabriele who really set me on the right track. He was more like a father than a boss, but it was tough love. He would throw stuff across the kitchen if it wasn’t right. If everything was perfect, no problem. That really taught attention to detail, know what I’m saying? That’s why I stayed there so long. That’s why I will always go back to visit.
Q: Chef, when did you decide to become a professional?
A: I knew since I was a kid that I was going to be a chef, not only knew that I was going to be a chef, I knew I was going to be an Italian chef. I had this reoccurring dream that I was running through a planted field, and my parents were on the other side of a barn speaking another language. I could never reach them, but they were calling me in another language. It’s like I was meant to be born in Italy.
Q: What is your favorite dish to prepare?
A: That’s a tough one. Here it would be the shrimp garganelli. I love the colors of the tomatoes with the spinach, the smell of the garlic sautéing and the texture of the handmade pasta. It’s so clean and fresh and a real joy to make.
Q: What is your favorite philanthropy or charity?
A: March of Dimes, every year we do the Signature Chefs Auction. I offer my services to come to the winner’s house and do a full five-course dinner with wine. I was a sickly child. I didn’t walk until I was almost two, so I am very much into the March of Dimes mission, and this is my way of giving back to our community.
Q: Will you share with us your funniest kitchen experience?
A: This one time we were doing a big party, and all the cooks were working in the back of the kitchen while there was a camera crew in front of the line filming the chef. The chef was trying to show off in front of the camera, so he’s yelling at us to get a move on and then goes to grab this big tray of chicken out of the window but it slipped and hit the floor! Man, we all fell out laughing and the chef, he about choked, he was so mad!
Q: Do you watch any of the culinary reality shows like “Iron Chef” or “Hell’s Kitchen”?
A: Anthony Bourdain is my guy. That’s the job I want! I love to travel and there’s nothing I would rather do than go around the world looking for the best of everything. I also like “Top Chef” and “Chop.” “Man vs. Food” is a good show, but I get worried about that guy eating all that stuff and what it’s going to end up doing to him.
Q: What is your favorite food to work with?
A: Pasta pasta pasta. I like to make it, eat it, and serve it. It’s a universal food, all cultures, all continents, all around the world, everyone eats it and loves it.
Q: Chef, can you give the home enthusiasts a tip?
A: Always put a little love on your food. Keep it simple with a little salt and pepper. Don’t try to out think the food.
Thank you, Chef!
Chicken Florentine
Serves: 4 people
Ingredients
8 – 4oz. chicken breasts, pounded thin
2 Tbsp. olive oil
2 cups cremini mushrooms, sliced
½ cup sun-dried tomatoes, cut into large dice
4 cups baby spinach
1 tsp. garlic, chopped
2 cups heavy cream
¾ cup parmesan cheese, shredded
2 Tbsp. butter
2 Tbsp. parsley, chopped
Salt and Pepper to taste
Method
In a large skillet, sauté chicken breasts in oil until brown on both sides, approximately 4 minutes each side on medium-high heat. Add mushrooms, sun-dried tomatoes and spinach and cook for another 3 minutes at medium heat. Add heavy cream, butter and 1/2 cup of parmesan cheese, stirring frequently until slightly reduced. Season with salt and pepper to taste. Plate over parmesan-whipped potatoes and garnish with remaining parmesan cheese and chopped parsley.
Serve with 4 cups whipped potatoes that have grated parmesan cheese added.
Wine Pairing
Beringer Chardonnay
photos by tim valentino
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc. except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.