Mike Sheerin, the chef de cuisine at Blackbird, is a “Featured Chef to Know” in this week’s StarChefs Dishrag Newsletter. We learn that his favorite in-town restaurants include both Hot Doug’s and Blackbird’s sister restaurant Avec, that his favorite kitchen tool is a spoon, and that he thinks the best test of a new chef’s mettle is how well they handle the onions and carrots. When asked for his favorite flavor combinations, Sheerin gave some intriguing choices: “I like Pernod, wasabi and chocolate. I also like tarragon and chocolate and nasturtiums with plantains and coffee.” In other words, look for those flavors on Blackbird’s menu soon — and, shortly thereafter, probably on every other menu in town, too. [The Dishrag]
[Photo: Anthony Tahlier]
