Matthew Varga has been named executive chef at Gracie’s. Varga has worked in the kitchen at Gracie’s for the past three years, most recently serving as sous chef. Prior to joining Gracie’s, Varga worked for a variety of restaurants in Rhode Island, including Mills Tavern, Raphael’s Bar & Bistro and Trattoria Simpatico. He is a graduate of Johnson & Wales University. Varga’s cooking has an emphasis on fresh, local and seasonal ingredients.
PBN: Why are seasonal menu options such an important part of restaurant offerings?
VARGA: Fresh, local ingredients are important to offer on a restaurant menu because they benefit the local economy, have a richer flavor and reduce the carbon footprint of the restaurant. … Buying local produce helps keep area farms in business and minimizes the negative effect that genetically engineered corporate farming has on our food supply. Another advantage of conducting business with small, local farms is you get to know the people growing your food on a personal level.
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PBN: Is there a celebrity chef that has raised awareness and made sourcing local farm products popular?
VARGA: The more popular the concept of local farming becomes, the better the quality of products our industry will have to work with. One chef who exemplifies the trade is 2009 James Beard Award winner Dan Barber. As the executive chef of Blue Hill at Stone Barns in Pocantico Hills, N.Y., Dan Barber has eliminated his menu and, instead, prepares a tasting menu around a list of as many as 100 ingredients of fruits, vegetables and farm-raised livestock – sourced from Stone Barns – that is presented to the guests.
PBN: Where does Gracie’s source its local foods?
VARGA: Three years ago, Gracie’s established a rooftop garden where food is sourced for menu specials. Food grown locally in its peak season has more vibrant flavors. This allows us as chefs to prepare the food simply and let the taste on the plate speak for itself. … We also source a lot of our local ingredients from Farm Fresh Rhode Island, a local community of farmers and businesses that team together to offer chefs the best of what southern New England has to offer. •
