Name: Jamie Branch
Position and Restaurant: Bouré; Grill.
Early cooking experience? My parents always cooked dinner during the week so I guess I started when I was about 10 or 11 cooking dinner with my mom, I believe it was a lasagna with salad and rice.
First kitchen job? Dishwasher at Proud Larrys’.
Favorite restaurant in the world? The Carlyle in Shirllington, Virginia.
Favorite chef? A close family friend named Don Abram. He owned a restaurant in Alexandria, Virginia called Calvert Grille. I’ve seen him cook and he’s brilliant in every aspect.
Three things in your fridge? Eggs, milk, deli meat
Do you like cooking with alcohol? If so, why? I love it. It gives food more of a flavor than just using water, when done correctly the alcohol soaks into the food giving it a flavor that compliments the food well. It is also good for marinating and topping on desserts.
Favorite grocery store? Whole Foods (unfortunately none in Oxford). In Oxford I think Kroger has to be my favorite.
Best cut of meat? In my opinion the best cut is the rib eye, topped with a hollandaise sauce; there’s nothing better.
Who would you most like to cook for, and what would you prepare? Erin Andrews, scallops sautéed in a tequila compound butter, with ground chorizo and a lime sauce on top.
Favorite meal at Bouré? The rib eye medium rare with mashed potatoes and asparagus.
This article was published in The Local Voice #153 (April 5-19, 2012).
