Chef Matt Louis
Chef Matt Louis

Matt Louis

Restaurant: Moxy (Read a review) Location: Portsmouth, NH Why He's Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Bouchon, the French Laundry (/sites/default/files/ountville, CA); Per Se (New York City); Wentworth by the Sea (New Castle, NH) Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers How He Got into Professional Cooking: "My father was a general manager at a hotel and I ended up there a lot as a child, spending a lot of time in the kitchen when I was very young. The chef there brought me to the CIA (Culinary Institute of America) when I was 15. When I saw it, it was pretty much the deciding factor." What Drives the Food at Moxy: "One: the history and culture of our area; two: our own twists on iconic tapas dishes; three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one." On Auditioning at the French Laundry: "It was extremely hard. It was on the flight home, when my head had cleared some, I immediately knew that I had to work there. All the reasons it was so hard were all the reasons I needed to be there."
Something extraordinary happens to a day-old doughnut when you cook it on the grill: It becomes incredibly tender on the inside and nicely crisp on the outside. This technique works for other leftover breads and pastries, too, such as challah, pound cake or cinnamon buns. Slideshow:  More Grilled Desserts 
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