In this month’s Chef Talk column, Kathy Schmidt spoke with us about Vino Nadoz, the new Brentwood wine bar where she serves as executive chef, including how she’s adapted to the unconventional kitchen (one without a grill or conventional oven). She also talked about her experience as the exec chef when Jimmy’s On the Park opened and what type of things she keeps in mind when planning a menu.
Now, in the second part of this interview, she reveals details about the restaurants she owned in Indiana, the importance of knowing your staff in the kitchen and what sets Vino Nadoz apart from the bevy of other wine bars around town.
To read the rest of this interview, click here.
— Photo by Carmen Troesser
This article appears in May 1-31, 2011.