Chef Chat with Andy Husbands – Tremont 647/Sorelle/The Smoke Shop (Originally posted 5/17)

 

It would be impressive enough to say that, as chef/owner of Tremont 647 and its sister spot Sister Sorel (tremont647.com/), Andy Husbands has helmed two of Boston’s most beloved restaurants for 20 years. When you discover that he chairs fundraising events for Share Our Strength (www.nokidhungry.org) and contributes time, energy, and food to many other community-minded not-for-profit organizations, he is elevated to the level of mensch monarchy. And when you learn that he is also a member of IQUE team, which perennially wins the Jack Daniel’s World Championship Invitational Barbecue (and that it was the first winning team from the Northeast, to boot!), that he is also an acclamed cookbook author with his 5th book, PItmaster, being release in Spring of 2017, and that he recently opened his lines-out-the-door (and rightfully so!) BBQ joint The Smoke Shop (www.thesmokeshopbbq.com) in Cambridge’s trendy and tech-crazy Kendall Square, Husbands earns no less a title that restaurant royalty!

So what does the Hell’s Kitchen alumnus and Chris Schlesinger protégé cook for himself on the rare nights when he is home? Matt was able to snag him for a quick sit down (over a plate of ribs, of course) and find out.

So what does the Hell’s Kitchen alumnus and Chris Schlesinger protégé cook for himself on the rare nights when he is home? We were able to snag him for a quick sit down (over a plate of ribs, of course) and find out.

 

MM: How did you get into cooking?

AH: It’s all I ever wanted to do from fourth grade when I was making donuts for my “How to” project in school and it is something I’ve always been passionate about. I’ve always been in the kitchen!

 

MM: Where was your first professional kitchen experience?

AH: Hazel’s Bakery on Great Plain Avenue in my hometown of Needham, MA as a Baker’s Assistant.

 

MM: What is your favorite dish to prepare?

AH: I love cooking ribs, pork, beef, you name it. When I’m not BBQing I love to cook with the seasons, I get excited for what’s arriving in the markets, there’s always something new around the corned as they change.

 

MM: What is the best part of your job?

AH: Working with young cooks and seeing the passion they have. I look at where I used to be and where I’m at now and see them pursuing the same dream I had as a young chef. The passion and dedication they have for the industry is fantastic.

 

MM: Who is your favorite chef?

AH: John Delpha of Rosebud American Kitchen & Bar in Somerville.  His flavors and technique are insane.

 

MM: What do you usually make for yourself at home?

AH: I cook a lot of herb-roasted vegetables using fresh herbs from my garden. I’m usually doing some barbecue testing of some sort and seeing what I can smoke next.

 

MM: If you could dine with any three people, who would they be?

AH: Kurt Cobain, Anthony Bourdain, and Dorris Kearns Goodwin. They would cover my three passions: music, food, and history.