Richard Hamilton: diversity sweet inspiration for Spiced Pear chef

Nation's Restaurant News, March 22, 2004 by Erica Duecy

How would you describe the cuisine at Spiced Pear?

The cuisine is mellowed down from my fiery past. I'm not trying to be cutting edge. I'm more versed in simplicity and seasonality and the best products I can possibly get my hands on. I try to present those products with the most precision and care that I can.

Tell me about some of the dishes on the menu.

The menu changes every day, and so that allows for a lot of playfulness, For something like the clipped tiny lettuces with blue cheese, Italian meat cracklings and walnut balsamic vinaigrette, that's the Southern in me. People in the South are really big on cracklings, and when we were making sausage, I had some skins and trimmings left that reminded me of the duck fat you get when you confit. So we cooked them down and made them really spicy and crispy. So by trying not to waste products and trying to find other uses for by-products, it turned into something really kind of cool.

What has been the biggest challenge in your career?

The biggest challenge was being comfortable enough with myself to know that it's OK to look around. People call you a job jumper if you move around. But really it was what I needed to do to find out what I wanted in my life and my career.

CHEF'S TIPS

* Patience is the key to being a saucier. Reduce sauces slowly; don't rush it.

* Use your chinois for sauces, over and over and over. When in doubt, strain it.