By Liam Mayclem, the KCBS Foodie ChapREAD MORE: Cal Fire Units Respond to Wildland Fire Close to Santa Cruz County Prescribed Burn
Chef Ryan Scott has come a long way baby. He is known to many for his stint as the “very chatty handsome one” on Top Chef 4- Chicago, but there is so much more to this talented chef.
Ryan zeroed in on his desire to be a chef at the early age of nine when the “toys” at the top of his Christmas list included kitchen utensils, a wok and food dehydrator. Growing up in the Central Valley of California, Ryan Scott developed a passion for the culinary arts that has led to a very successful career spanning both coasts and included a stint with Gary Denko.
“Cooking to me is love.” – Chef Ryan Scott
Ryan Scott’s talent for creating simple, healthy and delicious Mediterranean and French-influenced cuisine draws long lines and wide acclaim at my old fave lunch spot Myth CafŽ in San Francisco, where he was chef from 2005 – 2008.
Ryan joined Mission Beach Café in June 2008. During his stint at Mission Beach Café, it was recognized as a top brunch destination by 7×7 Magazine. In addition, his efforts at Mission Beach Café were noticed by USA Today and Zagat.
This handsome talented lad is more than just a pretty face, he has a big heart too and among the most generous people I know. Ryan believes in “giving back” as much as possible and works extensively with Bay Area community organizations. Fall of 2009 marked Ryan’s 3nd annual “Harvest of the Heart,” where he and a team of volunteers created, from scratch, 3,000 bag lunches for people in need. Besides this event of his own creation, Ryan devotes time and cuisine to many local charities, including Meals on wheels in San Francisco, Inc., Make-A-Wish Foundation, the American Heart Association, Share Our Strength, and the Guardsman Association.
More recently Ryan has been taking his eats to the streets with his 3 Sum Eats mobile truck. He also has a catering business, RyanScott2Go, and will soon open a kitchen at Bruno’s in the Mission, SF.
Ryan is on the go, but he recently stopped for his Foodie Chap pal. I hopped aboard his truck for some nosh and cheeky conversation. His brown sugar rosemary and black pepper crusted bacon BLT may well be the BEST SANDWICH EVER. FACT!
5 Tasty Questions with Chef Ryan Scott
1. Sex or Foie Gras?
Chef: Can you have sex with foie gras?
Liam: Yes, you can.
Chef: Ok, threesome.
Liam: Done. That’s the name of your food truck.
2. What’s your midnight snack?
3. What is the soundtrack to your culinary journey?
Rod Stewart “If You Want My Body,” and something with Yanni, because it reminds me of bad times, and I always want to be happy.
4. If you weren’t a chef, what might you be?
I’m absolutely crazy, so I would be hairstylist.
5. At your last supper, you could have a couple of guests, who would they be and what would you eat?
I would have Gary Denko cook it with Eric Ripert as Sous Chef and whatever they want to make, which would be oysters, squab, beef, whatever he wants to do. I would invite Martha Stewart, just to see her reaction to the other people I invited. I would invite Elton John, just because he’s Sir Elton. I would invite Prince, just to give Elton John a little wad in his panties that I invited somebosy else. Then Babe Ruth, because I’ve idolized him since the beiginning and it’s not for his baseball, it’s for his drinking.
Liam: Can I pull up a chair too?
Chef Ryan Scott: Hell yeah! I figured you’d be there!
Liam: Tasty Answers Chef Ryan Scott, from your food truck, thank you Chef, you rock!
Chef Ryan Scott uses this savory Tomato Jam on his delicious Brown Sugar Rosemary and Black Pepper Crusted Bacon BLT. Listen to the extended podcast for other ways to enjoy this spread!
2 cups Yellow Onion, small diced
2 tablespoons Ginger, minced
2 teaspoons Garlic, minced
¼ cup Extra Virgin Olive Oil
3 pounds Tomatoes, blanched and diced
1 cup White Balsamic Vinegar
¾ cup Brown Sugar
1 ea Cinnamon Stick
1 tablespoon Salt
Sweat onions, ginger, garlic and olive oil in a pan till the onions are tender and soft (5-10 minutes). Add tomatoes, vinegar, brown sugar, and cinnamon stick, salt and bring to a boil. Cover with a lid and bake for 2hrs at 300 degrees or until the mixture is thick and jam like. You may have to adjust seasoning with more salt or sugar; it all varies on the tomatoes, so adjust to your liking.
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