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Rocking Out in the Kitchen
Meet Chef Nathan Lippy | By Ronda M. Parag
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“Both music and food are art forms,” said Lippy. “Each conveys an
emotion – the ingredients and flavors of food and the sounds and
notes in music.” |
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Young, talented and ready to rock – meet chef Nathan Lippy (known as Nate to his friends) and you’ll soon discover he is as passionate about cooking as he is about music. The classically trained chef says his true passion for food is entertainment. “Let’s bring back the old tradition of breaking bread,” said Lippy. “I want to create great food and fellowship.” At private parties, if a guest says they don’t know how, or even like to cook, watch out—Lippy will have everyone in the kitchen. Lippy says that as a chef you must understand and learn the rules of cooking so that you can then break them to create your own style. “I like to break down those barriers,” emphasized Lippy.
Home schooled by his mother, Lippy learned how to enjoy cooking from her too. It also allowed time for him to develop his other passion, music. He learned the drums at age 8 and the guitar at 14. Lippy has played in rock and punk bands, but now finds a way to combine his love of food and music. Lippy is philosophical at the age of 26. “My dream now is to rock out in the kitchen,” said Lippy. “It is about enjoying life – what is everything worth?”
“Both music and food are art forms” said Lippy. “Each conveys an emotion – the ingredients and flavors of food and the sounds and notes in music.” Testing boundaries, Lippy wants to create surprises for his dinner guests. “I pair music with the event and it brings out the passion.” With Valentine’s Day approaching, Metro asked Lippy to recommend a few dishes. Always serve a signature cocktail and Lippy suggests a Martini of Passion. Simply mix a splash of cranberry with vanilla vodka and a twist of lemon. For a starter, Lippy recommends a potato & leek soup. “I will infuse the crème with rose petals to create pink tint and garnish with fresh rose petals.” Next, make a delicate salad of fresh Clementine oranges and watercress with balsamic dressing. As a main course, Lippy recommends a pork tenderloin roast. “Treat the roast like you would a lady – take your time and be delicate and gentle,” said Lippy. Create a rub of rosemary, thyme and a little salt and pepper. Roast with onions and carrots. End the meal with a simple champagne and raspberry sorbet. “It is very simple to do,” said Lippy. “Food changes all the time and each time I make a dish it’s a little different.”
For recipes and to learn more about Nathan Lippy
visit the website at nathanlippy.com.
—RP
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