THE CHEF – David Baruthio

chef-1Baru 66

By Eleni Upah

How long have you been cooking?

Including studies and all that, I will say 17 years.

What is your favorite food to eat?

Any food that is prepared by my friends that I don’t have to cook myself. Or cheese and charcuterie.

What is your favorite dish to prepare?

I like to work with fresh fish and seafood. I’m a big fan of lobster, halibut and any kind of crab, prawns — any shellfish.

What do you do in your spare time to de-stress from work?

I go to the farm and wander about, harvest, pick some herbs and read books.

Why should people eat at Baru 66?

Because we do honest and fresh cuisine made out of the best possible ingredients that we can find all around the country.

What is your favorite dish on the menu?

Right now we have a venison fillet that is served with Iowa Orchard’s roasted apple spaetzle and braised red cabbage.

Do you have any cooking tips for your customers?

Always more butter.

What makes Baru 66 different from other restaurants?

I like to say I’m not the star of my restaurant — the products that we put on the plate are the stars. We FedEx overnight our fish from all over the country. We overnight fish from UK or from Iceland — literally the fish was in the water yesterday in Iceland, and it will be to my door the next day. And, of course, this is a little pricey. For me, my main theory is good food cannot be cheap, because real, good ingredients cost money. And that’s our pride: We will not cook food that is not good or that we won’t eat ourselves. RELISH

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Categories: The Chef

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