Phil smiles when he talks about food. You quickly find out that for him, food is home. Homestyle classics and chicken dishes play a big role in his cooking repertoire. In fact, he’s acquired the nickname, “Chicken Mayor '' because he is often grilling, sautéing, frying, or marinating chicken in pickle juice (more on that later!). Phil speaks enthusiastically about flavor combinations, making dishes colorful and visually appealing, and pairing the main course with appropriate sides. He brings that energy into our kitchen every day at Sweet Berry Farm. Some people tell Phil that his height and broad shoulders make him look more like a fisherman than a cook, but there’s no denying he has the heart of a chef.
We caught up with Phil to learn more about his background and what he’s excited about these days while he was grilling – you guessed it – chicken.
Q: How long have you been cooking?
A: I’ve been working in kitchens for 41 years. Many members of my family worked at the famous Emily Shaw’s Inn in Pound Ridge, NY while I was growing up. Families would gather to share good old comfort food and enjoy each other’s company. It was a special place. I got my start as a cook at The Marketplace Café in Stamford, CT. That’s where I got an education in all the cooking basics. After six years there I moved around to some other great restaurants like Jimmy’s Seaside and Centro Ristorante before finding my way to Sweet Berry Farm.
Q: What influences your cooking the most?
A: My grandmother came here from Naples, Italy. She regularly made pasta, meatballs, braciole, sausage and peppers, manicotti, lasagna; that’s what it was all about. I was always surrounded by food made with love. That’s what I try to create here.
Q: What’s your role in Sweet Berry’s kitchen?
A: I prepare many of the To Go meals you’ll find in the market. Chicken Pot Pie, Shepherd’s Pie, Chicken Cordon Bleu, Chicken Parm, Corn Chowder, Chicken Rice Soup, and various other entrees and salads. I team up with Shazz to prep ingredients for the sandwiches she makes, like chicken salad. I enjoy collaborating in the kitchen. We create new things together and give each other suggestions. I always get good ideas when I offer a taste of one of my dishes. I try to include everybody! It’s more fun that way.
Q: What do you enjoy cooking the most?
A: I love making the crispy Pickled Chicken Sandwich. We marinate the chicken in dill pickle juice before it’s fried. When it’s ready I hand it off to Shazz who layers it with fresh lettuce, tomatoes, pickles, and her house-made special sauce. She uses that amazing Dutch Crunch bread. It’s a delicious sandwich.
Q: Are there any new menu items you helped create?
A: We recently introduced our take on the classic Nicoise Salad and it’s become a popular item. Instead of haricot verts, I use asparagus grown here at Sweet Berry when it’s in season. We serve it with salmon or chicken instead of the typical tuna plus the classic tomato, onion, olives, and boiled egg combo. We introduced it last season as a special but it’s become so popular that we’ve made it a regular To Go menu item available in our market daily.
Q: There are always some good tunes playing in the kitchen. What do you choose when it’s your turn to pick?
A: I tend to like all of it. I’d say I’m a rock ’n’ roller. I also like the Temptations, Run DMC, Beastie Boys, and Sugar Hill Gang. All that stuff.
Q: How would you describe Sweet Berry Farm to someone who’s never visited it?
A: This place is an adventure, you’re coming for an experience. This is not a standard restaurant. Sweet Berry is a real, working farm. There are tractors and people picking crops, but there are also kids playing and families picnicking outside. It’s exciting here. Bring the kids. Let them run around. It’s perfect.