Foodie Chap With Chef Wynn Aiden of 'Hecho'

KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

 
About: Chef Wynn Aiden

Born and raised in Louisiana, Wynn realized her passion for cooking when she was about 16 years old. Wynn moved to New Orleans in 1999 and that's where she began cooking in some well-known, local restaurants including Tavern on the Park, Monjunis, and 56 Degrees. In 2005, hurricane Katrina hit New Orleans and Wynn made her way to the Bay Area where her career changed. Wynn graduated from the California Culinary Academy in 2007. She completed her internship at Postino in the East Bay and then landed a job working at Absinthe in 2008 where she credits gaining most of her knowledge as a chef. Wynn was fortunate enough to be able to travel and work many food events like Pebble Beach Food and Wine 2009/2010, New Orleans Food and Wine 2010/2011, and many other events locally in San Francisco.

Wynn relocated to the Monterey area and then started her own catering company called La Pirogue, she also worked at Casanova in Carmel, CA. Wynn Aiden now resides in San Francisco and is currently the Executive Chef at HECHO in San Francisco.

Chef Wynn cooks with her heart and soul and the evidence is on every single flavorful dish coming out of the kitchen.

We made the CHILE VERDE for our Foodie Chap taping, served with corn tortillas.

Drop into HECHO for dinner (5pm - 11pm) or weekend brunch (from 11am). The tacos are all tasty but my favorite is the duck mole. This convivial space on Market & 15th has intimate booths and communal tables where you have the opportunity to get to know your neighbors. The staff are fantastic, informed and friendly and perfect for this edge of the Castro restaurant. The bar program is an important part of the HECHO experience to0; The cocktails are killer and the margaritas a must have "a kick in the pants" if you will.

Do not leave without enjoying dessert; the Pot de creme? wow and the churro doughnut holes will sweeten your meal and leave you wanting more.

Enjoy my Foodie Chap chat with a humble talented Chef who told me she does not eat tacos on her night off but there is always wine and cheese in her fridge. - "Ladies and gentlemen CHEF WYNN"!!

Cheers!

 
"Chef Wynn Aiden Presents Her Delicious Chile Verde"
 

 

 
Chef Wynn Aiden's Chile Verde

Ingredients:
1ea boneless pork butt, 2 inch cubes
5#'s tomatillos
6ea roma tomatoes, cut in half
4ea yellow onion, cut in ¼'s
2c peeled garlic
4ea poblano, charred
8ea jalapeno, charred
4ea serrano, charred
Salt and Pepper to taste

Directions:

• Combine all vegetables in a pot and cover with water, bring to a boil and then simmer for 10 minutes.
• In a separate pot, a rondo, sear pork at high heat with small amount of oil.
• While the pork is being seared, puree the veggies…adding a little water at a time.
• When pork is seared, pour veggie puree over the pork and reduce on simmer.
• Remove from heat when the pork is tender, about 45 mins to and hour.

For more on 'Hecho', visit