Chef Q&A: Chef Ivy Stark

Is your clientele typically concerned about healthy menu choices? Are you seeing this change as we transition out of COVID-19 restrictions? 

My clientele at my vegan and vegetarian restaurant BKLYNwild are definitely into eating healthy, plant-forward whole foods. My clientele at my Mexican restaurant, Ivy Stark Mexology, are looking for good Mexican food; however, I have always made the case that authentic Mexican food can be healthy. It is naturally gluten-free for those that have allergies, we only use whole, natural ingredients cooked from scratch, we use lean cooking techniques like grilling and roasting, and serve everything with plenty of fresh vegetables. We also offer several vegan and vegetarian options that are very popular.

Are your customers interested in Plant-Based, Vegetarian, or Vegan menu options? 

BKLYNwild is a vegan and vegetarian restaurant so people choose it for plant-based foods. Ivy Stark Mexology serves several vegan items, and we are always happy to accommodate any requests for them. Our vegan chorizo quesadilla is equally popular with both omnivores and vegan/vegetarians. 

Are your customers interested in new menu items and menu trends?

Yes, they love to see new items, but then they hate when I change the menu! People do tend to become attached to certain menu items, so it’s always a balance between keeping old favorites and introducing new dishes. 

What surprises you most about the dining habits of your diners?

Nothing really surprises me anymore. I am really pleased with how far both Mexican and plant-based cooking has come along and my guests being willing to embrace a more authentic version of Mexican cuisine and the growing popularity of vegan and vegetarian foods. 

Have your menus changed as a result of COVID-19? 

No, not at all, we haven’t felt any need to change anything so far. We’ve only been reopened for a few weeks, so time will tell if the virus has affected our guests’ preferences.

What is your favorite walnut dish and/or favorite walnut pairing?

I love walnut ice cream with walnut liqueur poured over it. It’s my absolute favorite ice cream! There’s also a great dish used to celebrate Mexican Independence Day called Chile en Nogada, the Nogada being a creamy sauce made from young walnuts and served with a roasted and stuffed poblano chile.

What aspects of California walnuts make them a unique ingredient, especially over another nut?

I love the floral aroma of the California walnut and their rich, unique flavor. I also like that they contain the most antioxidants of any other nut, so I always feel good about eating them.

Where do you find inspiration for original recipes with walnuts? 

Inspiration is kind of a crazy thing: it can come out of nowhere or it can come from a dish I’ve eaten at a restaurant or seen in a cookbook and the desire to make my version of the dish. I can also get ideas just by grabbing a handful and snacking on them. 

Do you have existing menu items with walnuts? 

I use walnuts in my mole sauce, my vegan chorizo, and we also put candied walnuts on our vegan cheese plate at BKLYNwild. I have several recipes that include walnuts in my just-released cookbook, Whole Food Vegetarian Cookbook. My favorite is the black bean and walnut burger. 

Do you have a cooking tip for working with walnuts? 

I always like to toast them slightly before cooking with them to release the delicious flavors. I do this even when I am eating them out of hand. Just toast for a few minutes over medium heat in a dry skillet until they become lightly golden. 

What do you feel is the next big industry trend?

This is a really tough question to answer now, as our world has had to change so much in such a short time. Delivery and takeout meals from more upscale and even fine dining restaurants I think will continue after the pandemic and even grow. I also think chef-made meal kits sold through restaurants will be a big thing, in addition to restaurants selling pantry items like a specialty sauce or pickle to take home in addition to menu items.