Chef Ian Palazzola, Chef de Cuisine at Mourad in San Francisco, sat down with us to share his path to the kitchen as well as his love of cooking with California walnuts. It all began at the height of the Emeril Lagasse ‘BAM’ craze, when Palazzola was very young and knew he wanted to be a chef. Before taking command of the kitchen at Mourad, Palazzola trained at Le Cordon Bleu in Atlanta and pleased palates of Aspen locals at The Little Nell. Chef Palazzola is known for building menus around each season, and they constantly evolve as the seasons change.
Why do you enjoy working with California walnuts?
Because of the flavor they can add to a dish and their versatility across all styles of cooking.
What drives you most to work with walnuts – texture, flavor/taste, health benefits, versatility, etc.?
The flavor mostly. But also the texture walnuts can bring to a dish, from a hint of crunch to a creamy base.
What has been the most popular walnut item at the restaurant?
The New York Strip with broccoli, vadouvan, ramps and a marrow-walnut sauce. It is also my personal favorite walnut dish.
Where do you find inspiration for original recipes with walnuts?
Past experiences and cultural influences play a large role in my recipe development. We like using a lot of nuts in the restaurant; and in the South we use gravies to make a richer dish.
Were allergens a concern for you when working with walnuts? If so, how have you addressed this at your cafes?
The concern is always there, but we are looking to make the most flavorful food possible – you can’t let allergies drive the cuisine. In the end, we can always make modifications to dishes so guests with allergies can still enjoy them and we don’t compromise the integrity of the flavors.
Does your clientele care about healthy menu choices? Are they are aware of the positive health benefits in California walnuts?
The degree of importance diners place on healthy menu choices lies within a wide spectrum. However, we find that most of our customers are looking for a delicious meal that is unique and also at least somewhat nutritious. Many of those who are more health conscious are aware of the health benefits as well as the taste benefits of walnuts.
Do you have a cooking tip for working with walnuts?
The key is to gently toast the walnuts and to make sure not to over-toast, which can happen in the blink of an eye.
What is your favorite walnut/food flavor pairing?
Walnut and liver.
What do you feel is the next big trend in the industry?
Unique flavor combinations that excite the palate and add variation from the norm.