Kevin Darr, Executive Chef
City Cellar, West Palm Beach, FL
What made you decide to become a chef?
I’ve always had a strong passion for food from an early age. I guess you could say it was passed down from my grandmother.
What is your food crush of the moment?
Charcuterie. The anticipation of waiting a year for something and finally being able to cut into it and enjoy it is very rewarding.
Charcuterie is gaining popularity in the southeast. Tell us a big about your program at City Cellar.
We are taking the best local free range pork ( palmetto creek farms) and using simple techniques to showcase the quality and flavor of the cured pork. On the menu we pair our house cured up with some of the best in the world to offer an amazing selection.
What about about the Cheese Program?
A mix of 25 cheeses, imported and domestic. The cheese and charcuterie can be mixed and matched with different accompaniments. This menu also changes seasonally. I try to keep a mix of cheeses that will stify cheese lovers as well as the beginner.
How do you come up with the daily specials? Is anything new being adding to the menu that we can look forward to?
I look for the best ingredients, fresh, local. If you start with the best, keep it simple, you will end with the best.
The menu changes seasonally, We are adding our crispy brussel sprouts with aioli, bacon, and grana padano as well as a wagyu beef carpaccio with local heirloom tomatoes and gorgonzola dolce. Check out the small plates and specials as well as the change daily to showcase seasonal ingredients.
How do you spend your time when you’re not in the kitchen?
I spend my time fishing when I am not in the kitchen.
What advice do you have for local aspiring chefs?
Don’t over do it. Keep it simple and don’t compromise quality.
City Cellar Wine Bar & Grill
700 South Rosemary Avenue #218, West Palm Beach, FL 33401 (City Place)