2014 Washington, D.C. Area Rising Star Concept Chef Nathan Anda of Red Apron Butchery

2014 Washington, D.C. Area Rising Star Concept Chef Nathan Anda of Red Apron Butchery
December 2014

Red Apron Butchery
709 D Street Northwest
Washington, D.C. 20004
www.redapronbutchery.com

Recipe

Photos

Nate Anda takes his meat seriously: a combination of classic culinary training, immersion in the art of charcuterie, and an unshakable commitment to the tradition of butchery has shaped every aspect of his work. Anda first started cooking as a teen, working under Chef Angelo Vangelopoulos at the Ivy Inn in Charlottesville, Virginia. There, and at subsequent internships that followed, he learned about the craft of charcuterie. Eager to make cooking his profession, Anda soon enrolled at the New England Culinary Institute in Montpelier, Vermont, where he took every course offered on butchery and charcuterie.

Returning to his home region of the Mid Atlantic, Anda continued to hone his skills at Equinox Restaurant in Washington, D.C., and Salamander Market in Middleburg, Virginia. In 2004, he accepted his first executive chef role at Tallula in Arlington, Virginia, where he gained critical notices from USA Today and The Washington Post for his charcuterie, especially the house-made bacons. All the while, Anda continued to build upon his expertise with butcher-shop tours of Italy, fermentation and curing workshops at Iowa State University, and with an internship at The Fatted Calf in San Francisco. In 2008, Anda founded Red Apron Butchery, rooted in Italian charcuterie with a style that emanates from his endless experimentation and curiosity—using flavors from Asian chiles to Fernet Branca to enliven his program. Anda is pushing butcher-shop boundaries and making Red Apron home base for artisan charcuterie in the region.



Interview with Washington, D.C. Area Rising Star Concept Chef Nathan Anda of Red Apron Butchery

Meha Desai: What’s your favorite tool?
Nathan Anda:
A Four-inch Mac chefs knife. It can do everything from cutting vegetables to popping bones out of sockets.

MD: And a tool you wish you had?
NA:
A large vacuum packer

MD: Any favorite cookbooks?
NA: Cooking by Hand by Paul Bertolli

MD: Your go to food resource is…
NA:
Culinary Artistry by Andrew Dornenburg and Karen Page

MD: The most important rule in your kitchen is…
NA:
In a butcher operation, the most important thing is to be aware of your surroundings.

MD: Favorite dish you’ve ever made…
NA:
Greek fennel and lemon verbena salami 

MD: Where do you most want to go for culinary travel?
NA:
I would like to go back to Italy. With all the new things we are doing, I’d like to go back, and taste and compare.