Graham Schave
Coda Bar and Kitchen
329 Columbus Avenue, Boston
Despite the many people who call the South End home, few of them (or any of their neighbors in other parts of go-go-Boston) have time to make a home-cooked meal. Fortunately, there is Coda, a well-named place to end your busy day or to kick off your soon-to-be-busy night. For lunch, dinner, or even a weekend brunch, Coda offers a well-known and well-loved array of craft beers and solid, comfortable, yummy food, the combination of which make it a good place to catch the game or just to catch your breath. Bringing a combination of Boston-bed chops with insatiable curiosity, Chef Graham Schave makes sure that Coda is always comfy but never complacent.
Matt’s Meals: How did you get into cooking?
Graham Schave: I started cooking as a part-time job in college to pay the bills, and from there it grew into a full-fledged passion. I think a lot of my curiosity had to do with the fact that there is always a new ingredient or technique that I am unfamiliar with and want to try.
MM: Where was your first professional kitchen experience?
GS: My first legit gig in a “from scratch kitchen” was in 2001, under Chef Didi Emmons at Veggie Planet in Harvard Square. After Veggie Planet, I hopped around to all sorts of places in Boston including, Le Soir Bistro, Ashmont Grill, Bouchee, Hi Rise Bakery, and Eastern Standard.
MM: What is your favorite dish to prepare?
GS: I always answer this question by saying, “something I’ve never cooked before.” Whether it’s an exotic ingredient, unfamiliar technique, or a cuisine I haven’t cooked much of.
MM: What is the best part of your job?
GS: Seeing the satisfaction and smiles on people’s faces. People love food and food makes people happy and I get to be a part of that everyday!
MM: Who is your favorite chef in Boston?
GS: Do I have to choose just one? Some favorites include a few of my friends, Jamie Bissonette, Barry Maiden, and Marco Suarez. Although I have not had the opportunity to meet them yet, Barbara Lynch and Gordon Hamersley are two of my other favorite chefs in Boston.
MM: What do you usually make for yourself at home?
GS: During the summer it’s really only one thing: a panzanella salad. It hits the spot every time. You can get all the ingredients at any farmers market, plus you can turn it all into a sandwich the next day!
MM: If you could dine with any three people, who would they be?
GS: Charlie Trotter, John Lennon, and Steve Yzerman; I’m not sure why, but I think we’d all get along.