Chef Chat, Part II: Randy Evans of Haven

Chef Chat, Part II: Randy Evans of Haven

Yesterday, we spoke with Haven Chef Randy Evans about his past. Today, we'll take a look at how things are going at Haven, the "Going Green" concept, and some seasonal ingredients that may be showing up on the menu.

EOW: Texas Monthly just recognized Haven as one of the restaurants to watch in 2011. How are you dealing with the accolades coming your way?

RE: I think you just take them for what they are. They're a great feather in your hat. It makes you feel good about what you are doing. It lets you know you're on the right track, don't change direction, don't second-guess yourself whenever there's a bad day.

EOW: What have been some of the challenges of running your own restaurant?

RE: Well, just opening the doors was probably the hardest thing I've ever been through. I was here every day during the construction. That probably was why it felt like it took forever.

EOW: Haven is known for the whole "Going Green" and "Farm-to-Table" concepts. How did those things become so important to you?

RE: Sometimes it's the hunt for the next item that really pushes me to the farmers' market. It's like, what can I find next that's being grown here? Who can grow here with me? Can I get a farmer to start growing a product because I asked him to, and then figure out what to do with it once they start growing it?

The whole idea of the actual "greening" of a building and being efficient, it's good for you. But really, at the same time, it makes business sense...My utility bills have been ridiculously low. It's an awesome benefit.

EOW: I can hear from you that it's more than just a concept.

RE: Somehow it became a cool thing to do. It's really just what we do. We are operating in a smart fashion. There's a reason it's called sustainability, it's sustainable. It's something that you can continue to do over time.

EOW: What are some seasonal ingredients diners can expect to see on Haven's menu in the early part of the year?

RE: Home-grown tomatoes, Texas strawberries--We'll do a strawberry salad with Texas strawberry vinaigrette, fresh-sliced strawberries, candied pecans, arugula, with a little crustini with pink peppercorn goat cheese.

Check back tomorrow as we sample some Haven dishes.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >