Chef interview with Ivy Stark and Dos Caminos experience

A few weeks ago I was invited to an exclusive event at Dos Caminos restaurant. I’m always in awe when I get invited to anything. Even baby showers… it’s not that I tend to misbehave or dance on tables, or cause parking lot brawls- I’m just always surprised and thrilled to get invites to anything. I think it comes from being nerdy in grammar school, (let’s just say I wasn’t anyone’s first pick for dodge ball). Regardless, invitations always make me giddy.

In case you’re not familiar with Dos Caminos restaurants, they are a chain of Mexican restaurants in New York, Atlantic City and Fort Lauderdale- with more locations in the future. Chef Ivy Stark is the executive chef behind them. I certainly feel a kinship with her… maybe it’s because we’re both gringas that love to cook up some Latin food?

Although, I have to say, her talent far exceeds mine. But what an inspiration her menu is- these are some of the specialties found at the restaurant:

Mexican French Toast – pan de huevo topped with rum and cajeta caramel roasted bananas
Spicy Eggs Benedict – jalapeño-cheddar biscuits, nopales, green chili and chorizo gravy
Guacamole made fresh to order
Carnitas Tacos with slow-roasted pork, green chile salsa, and handmade corn tortillas
Pescado Tacos with grilled mahi-mahi, spicy slaw, smoked chile aioli, guacamole, flour tortillas
Dos Enchiladas – roasted chicken rolled in corn tortillas, chihuahua cheese, mole poblano and tomatillo verde sauces
Camarones En Cazuela – sautéed jumbo shrimp, roasted garlic, chile guajillo over saffron chorizo rice
Jumbo Sea Scallops with coconut jasmine rice, jicama, grilled pineapple, passion fruit cascabel mojo

The ambiance of the restaurant reminded me of actual restaurants I was lucky enough to visit when I was 22 in Mexico. Dos Caminos did not disappoint-warm, rich colors and soft lighting, the air was filled with the spicy aroma of garlic and cumin, with a clean finish of fresh lime and tomatoes.

The service was impeccable, I was amazed when the waitress addressed me by my name, I felt almost as if I was in her own home with her genuine warmth and kindness.

We were greeted with a candlelit table and each given a “Mexican Street Food” cookbook, autographed by Ivy herself.

One of the specialties are flavored margaritas, and we all got to enjoy a sampling of the drinks:

My personal favorite was the spicy one, it was like a bloody Mary meets a margarita on a cruise ship. Yum.

Among the appetizers we sampled this was a Vuelve La Vida: Jumbo shrimp, lump crab,and oyster with avocado and grapefruit.

There was also appetizer sized empanandas: one contained roasted plantain and the other crab.

If you’re ever lucky enough to visit one of these establishments, you must not miss the Green Chile Risotto. I was lucky enough to snag a doggy bag of some of this, and my husband is still asking me to try to create it at home. (I’m thinking he just needs to take me on a date to Dos Caminos)

The entrees we sampled were roasted chicken enchiladas with Mexican cheeses and poblamo enchiladas with mole seasoning, alongside bacon wrapped rib-eye steak skewers with poblamo peppers, onions and mushrooms.

As if we had room for dessert, three decadent deserts were offered:

White and dark chocolate fondue served with churros, coconut macaroons, passion fruit marshmallows, and a fresh fruit selection.

Dark chocolate Tamal ( pictured above) warm soft chocolate cake, fudge sauce and Dulce De Leche ice cream

Vanilla Caramel Flan: a vanilla baked custard with whipped cream, caramel, and fresh berries.

I think I consumed a weeks worth of calories at the event, but it was well worth the experience. I highly recommend visiting one if you ever come across one in your travels.

I also was lucky enough to meet ( and interview !) Ivy Stark

Here’s my interview:

Your passion for cooking began at a young age… what was the first dish you prepared in your parent’s kitchen? How old were you?

I can very vividly making potato salad in the kitchen with my mom when I was about 5 or 6-I think it was that moment that sparked my interest in cooking that hasn’t diminished one bit since.

Do you have a favorite meal to cook for family and friends?

my friends beg for my New Mexico Green Chile Stew- I use a special green chile that I bring back from my annual visit to NM-I buy it from a stand outside the Church at Chimayo. I usually make a big pot during football season.

What are staple items in your refrigerator at home? Freezer? Pantry?

sadly, like most chefs my frig is pretty empty as I mostly eat at the restaurant coffee, milk, yogurt and wine are about it. I do keep some good reggiano cheese and some pasta around in case I want to whip up something quick on my day off. I do have a well stocked spice cabinet that I fill with spices I bring back from traveling.

What is your favorite non electric kitchen gadget? Why?

My cake tester great for testing “done-ness” in just about anything steaks, stews, braises and of course anything baked.

As a young girl, you were able to try many different and exotic foods, which one(s) were most memorable?

my parent made my sister and i try frog’s legs when I was about 8-I did not appreciate them at the time.

What is the best part of being a chef? What is the worst?

best part would be seeing the happy face of a guest who has eaten and enjoyed some that I prepared. Worst part would be the easy access to the pastry kitchen-I have a fierce sweet tooth and have a hard time keeping out of the ice cream.

If you could have a super power, what would it be?

definitely flying-it would give me so much more time in the day.

And, finally… any advice for an aspiring chef?

taste taste taste everything you can, develop your palate and don’t be in a rush to get to the chef position work with as many chefs as you can and learn.

A special thank you to Dos Caminoes & staff, Ivy Stark, and the Zimmerman group for making this event possible.