In the Kitchen with Chef Scott Varricchio of The Citrus Grillhouse Vero Beach
We had the pleasure of meeting, interviewing and eating some amazing food prepared for us by Vero Beach Chef Chef Scott Varricchio of The Citrus Grillhouse Vero Beach.
Not that long ago the much-loved restaurant was forced to close after a small fire and we are anxiously awaiting the reopening. In the meantime we will savor our conversation and look back at some of the Chefs amazing food.
How would someone prepare a delicious meal like this at home?
It’s really very simple, just apply basic cooking knowledge and it can be done with great success at home.
Leftover ideas? Maybe a recipe for the leftovers?
The first thing that comes to mind is a nice steak sandwich. Slice the beef ultra-thin; make a zesty horseradish aioli, thick-cut tomato, sea salt and great bread. What could be better!
Where do you source most of your ingredients? Locally?
We get as much as we can from local sources, that being said you can’t get everything you need from “here”. I get truffle butter from Italy, salume from San Francisco, Olive Oil from Greece, chicken from the Hudson Valley, salmon from Norway and so on.
My signature creation is?
Hopefully, I have more than one. Some of my favorites are Aged Goat Cheese Raviolo with Roasted Tomato & Bacon Broth. Chocolate Ganache cake with Caramel, Sea Salt & Bacon, Truffle Buttered French Fries, Spicy Seared Tuna Taco and Pan Roasted Local Snapper with Lemon Scented Snapper.
5 Things you cannot work without in the kitchen?
My staff, fresh ingredients, good salt, killer olive oil and my collection of Japanese knives.
The most rewarding part of your job is?
Having a diner turn into a regular. Or seeing a cook move on to another job and have he or she tell you thanks for making them better at what they do.
The most over-the-top request I ever received from a customer is?
I was asked to cook a dinner for a very famous actor/movie director in NYC. I was told not to look at him at all during the night.
The best thing that’s been said about my food is?
When a guest says that they can’t wait for tomorrow because they are coming back to eat at Citrus again.
If I weren’t doing what I’m doing today I would be…
In the world of golf or photography or a hybrid of both.
What is your favorite meal?
Capellini with spicy red sauce, meatballs, and sausage, hands down.
Do you cook at home?
Yes, and it usually involves the grill.
How is being a restaurant owner different from working for someone else?
The workload is much greater. You really need to be versed in much more than cooking.
Most unforgettable meal you’ve ever had was?
A 22-course meal at Thomas Keller’s Per Se in NYC.