Kitchen 324 - Taking Care of the Details
There’s a funny phrase: “the devil’s in the details.” And although, I suppose, that saying gives a nod to how frustrating small things can become, it also reminds me to pay attention to the small stuff. Details matter.
At A Good Egg Dining Group’s Kitchen No. 324, no small detail is overlooked. From cinnamon stick infused braising liquid to balanced, fresh sauces to beautifully plated food, there is delight in the details.
I recently had the privilege of spending time with Kitchen No. 324 Chef de Cuisine, Miriam Brazle. During that time, I watched Miriam give attention to food plating and preparation while taking a special interest in teaching her staff about food - not just the how, but the why.
During our time together, I asked Chef Brazle a few questions:
Who’s your food inspiration?
“Ina Garten. Growing up, I always watched her show. She takes simple, quality ingredients and creates something so beautiful and delicious. She made me want to do that.”
If you could sit down as a guest at Kitchen No. 324, what would you order?
“The omelet - our omelets are so good! I would add a bagel with cream cheese and our house made berry preserves - because it’s really special. Oh, and a side of bacon.”
How did you get started in the restaurant business?
“I went to culinary school at Platt College and while working there, Peter Holloway hired me to work in one of his restaurants. He started me as a dishwasher and then moved me up. I’ve worked on the grill, as a baker, and pretty much every job at each of the Holloway Group restaurants.”
How long have you been with Kitchen No. 324?
“About 5 months, it’s a great place for me - the schedule is perfect. I can pick up my kids from daycare at 4 p.m. and spend the evenings with my family.”
What’s your husband’s favorite thing you make?
“Stuffed Chile Relleno, the joke though is I never make the same thing twice. Depending on ingredients and how I feel, it’s always a little different.”
What’s one ingredient you try to avoid?
“Pine nuts - I do not like pine nuts at all!”
Well, that may explain the thinking behind the first recipe Chef Brazle shared with me while in her kitchen: sunflower pesto.
> Kitchen No. 324, 324 N. Robinson Ave, Oklahoma City; (405) 763-5911; kitchen324.com
