You may recognize Bruce Aidells’ jovial face from his TV appearances, magazine articles or from packages of Aidells Sausage, sold in supermarkets. Bruce left that company more than a decade ago and is now working with heritage pork purveyors to develop artisan products.
I first met Bruce in the 80s when editing his award-winning classic cookbook Hot Links and Country Flavors. That book, with Denis Kelly, received the International Association of Culinary Professionals (IACP) Julia Child award for best single subject cookbook in 1991.
Bruce has also penned ten other cookbooks (four of which have received cookbook award nominations), with his most current The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat (2012).
I had dinner with Bruce recently in California, and requested that he respond to our Bite of the Best guest foodie questions.
We’ve also included his spice recipe for Baharat. Stay tuned, as his recipe for Malaysian Marinated Blade-End Pork Chops will post next month. It’s also from his new cookbook.
Bruce is married to Nancy Oakes, Executive Chef and Co-Owner of two of San Francisco’s top rated restaurants, Boulevard Restaurant and — where BiteoftheBest.com had dinner recently — Prospect.
Which food p
roduct or gadget would you never give up? A meat grinder, as I need it to make sausage.
I have both a small ancient Hobart and a domestic grinder called Maverick. I also use the grinder attachment that come with the Viking mixer.
What do you like to serve when you entertain? Spit roasted pork rib roast, we often serve that with risotto and seasonal vegetables from our garden such as romano beans, padron peppers and eggplants. For starters, heirloom tomato and burrata.
Describe your “last meal?” Wagyu porterhouse and pasta covered in white truffles.
What food is your secret guilty pleasure? Caviar.
What is your go-to neighborhood restaurant? Ajanta Indian restaurant in Berkeley CA. It’s fresh, well cooked and full of exotic flavors.
What is one food product most people don’t know about, but should? Baharat, a Turkish spice blend that I make myself. A great spice mix for lamb stews, eggplants and roasted lamb shoulder.
For Bruce’s facebook page, click here.
– bonnie
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