10/12/2023 0 Comments Anvil pub f brunch“It was something we just shared between us.”īoodram didn’t initially set out to be a chef. I’d get so excited.” That and fried chicken, which his mother made for the two of them whenever his father was traveling. “Every time my mom would make okra, I’d love it. ![]() Growing up in Trinidad, they ate vegetables for breakfast, and okra has always been his favorite. I want-even though it looks different and feels different-when they put it in their mouths and they close their eyes, it brings them back to that memory they have.” … Most people associate food with when they were growing up. I always want to bring it back to the memory. “There’s a memory that goes with food as well,” he says, “and I always have to remember that. “I think what I do best,” he says, “is showing food in a different light. ![]() You can read it here and see a cool video by my partner Brittany Faush.Ĭhef Boodram delights in making the familiar taste different-and new and exciting. I sat down with Sedesh for an Alabama NewsCenter story. At The Anvil, he serves a global menu that is flavored by his travels, crafted from his classical training and rooted in our own South. For his first solo concept, The Anvil Pub & Grill in Hoover’s Village at Lee Branch, Boodram drew from both his life experiences and his love of family to create an upscale, modern English pub-a nod to his early years growing up in the former British colony, which held onto certain food traditions.
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