Akhtar Nawab can’t get enough of summer corn. For his take on chefs’ current obsession with cacio e pepe, he roasts and sprinkles the kernels over pasta, which is bound with juiced corn milk in lieu of whole milk.
“The quality of the ingredients really struck me,” says the chef. “I really wanted to showcase them.”
- Former F&W Best New Chef Brad Kilgore Opening Two New Miami Restaurants
- Inside the Eleven Madison Park Summer House Opening Night Celebration
- José Andrés and the Adriá Brothers Are Opening a Massive New Food Hall at Hudson Yards
This is part of what drew the chef—who made his name in New York City after working at Craft and Gramercy Tavern and in Mexican and Indian food with his two outposts of Choza Taqueria and Alta Calidad—down to the South and into Italian cooking.