Yep, you read that right–you can now get your brunch fix at Bows every Sunday! Local chef and artist Gabe Nokes, full-time sous chef at Iron Steaks, has taken over the Fat Face kitchen on Sundays, and we’re really excited about what he’s got cooking! I asked him some questions about his food background and his vision for Brunch at Bows.
What’s your cooking background? How did you get into cooking?
My background is pretty limited. I only have about three years in the industry and I didn’t go through any program or any such thing. I mostly learned making and preparing food from my mother. She came from an Italian/french household and lived on a farm growing up so most of the techniques and methods I feel comfortable with stem from her experience- eg: use fresh ingredients, vary textures, vary “tastes” (sweet, savory, bitter, etc.), eat mostly vegetables…
What do you like about cooking for brunch (as opposed to another meal)? What’s challenging about it?
Brunch is neat because most of the fare is a lot lighter. I don’t especially like making really heavy or rich foods. As far as challenges, it’s hard to feel like one is treading new ground in the realm of breakfast. Guests have expectations (eggs, toast, pancakes), and the challenge is to give someone a dish that is both familiar and special. The work part of making brunch is cooking eggs. Diners can be real picky about eggs.
How did you come up with the dishes for the Bows brunch menu? Where do you generally take inspiration from when thinking of dishes?
I just tried to think of what I could prepare using: the really limited equipment in the kitchen, the four hours of prep time I have Sunday morning, fresh seasonal ingredients, and exciting flavor combinations. As far as conceptualization I usually start with a sauce or a protein then think of what will complement or bring the flavors together. Most of cooking is memorization of flavor profiles and intuiting flavor combinations.
What’s your favorite item on the brunch menu?
I’m always going to be most excited about whatever I’m doing with the pork belly confit. Right now It’s with potato, roasted pepper bacon jam, arugula and eggs.
What are some local dishes you think are awesome?
The Big Benny at Tuli Bistro, grilled chicken thighs at Chando’s Tacos, crispy prok belly at Magpie Catering, and, silly as it sounds, the pickled jalapeno burger at Burgers and Brew: a truly perfect sandwich.
What is your favorite thing to eat, period?
Chicken. If you ever have the chance to eat perfectly prepared chicken, or well prepared chicken offal, it may just change your life.
*************
The brunch menu currently includes such delicious items as Chilaquiles Verdes (tortilla chips cooked in roasted salsa verde with corn salad), BLT salad (braised pork belly, heirloom tomato, frisee, pickled red onion, and oven dried tomato-tarragon dressing), Eggs Benedict (crispy bacon, poached asparagus, lemon-sherry vinegar sauce-hollandaise) and Griddle Cakes (buttermilk cakes with choice of bacon-whiskey syrup or strawberry cognac). All dishes range from $8-$12.
There are also brunch cocktails available (Bloody Marys, Mimosas, Sac Treats), Insight coffee, and of course all of our regularly available beers!
Hungry yet? Good! We’ll see you at Bows this Sunday.
2 views shared on this article. Join in...
Pings to this post
[...] offering a discounted price on each beer & popsicle served as a pair, and you get $3 off our delicious brunch with the purchase of a pairing! Don’t miss this one-of-a-kind collaboration between two [...]
[...] new chef Gabe Nokes has been the mastermind behind Bows Brunch for the last few months, and his creations are delicious. The brunch menu has featured a great [...]