{"id":13585,"date":"2015-10-22T12:58:53","date_gmt":"2015-10-22T19:58:53","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=13585"},"modified":"2015-10-22T12:58:53","modified_gmt":"2015-10-22T19:58:53","slug":"desert-to-dish-chef-chat-joey-beato-of-community-tavern","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/desert-to-dish-chef-chat-joey-beato-of-community-tavern","title":{"rendered":"Desert to Dish Chef Chat: Joey Beato of Community Tavern"},"content":{"rendered":"

\"Joey<\/a>
\nIn honor of this week\u2019s inaugural\u00a0Desert to Dish<\/a> Culinary Weekend\u2013a lineup of dining events including farm-to-table dining experiences, exclusive tours of Arizona farms, and one-of-a-kind interactive opportunities with six renowned chefs from across the country\u2013at Omni Scottsdale Resort & Spa at Montelucia, get to know the event\u2019s participating chefs. Today, meet Joey Beato of Community Tavern & The Portage.
\nName: \u00a0<\/strong>Joey Beato<\/em>
\nRestaurant: \u00a0<\/strong>Community Tavern & The Portage<\/em>
\nWhat are you most looking forward to during the Desert to Dish event? \u00a0<\/strong>I love working with local farms around Chicago, so the farm visits in Arizona, a place I\u2019m not familiar with, is very exciting. \u00a0It\u2019ll be interesting to see what fresh produce is available there and the differences between the Midwest and the southwest in that regard.<\/strong><\/em>
\nHave you always been interested in the culinary arts? How did you get your start? \u00a0<\/strong>I\u2019ve always been interested in food and cooking. \u00a0I never really liked school that much – I like keeping busy and I\u2019m always on the go, so sitting in a classroom wasn\u2019t my thing. \u00a0I decided to try out culinary school, and I really liked that setting and working in kitchens. \u00a0It kept me busy and on my feet, and I never looked back. \u00a0I can\u2019t imagine doing anything else.<\/em>
\nHow would you describe your cooking style? \u00a0<\/strong>I have a lot of professional experience with Asian cuisine from early in my career at Spring and more recently at Momofuku Ma Peche in New York. \u00a0I also have a natural affinity for those flavors, ingredients and cooking techniques. \u00a0You see that clearly with the menu at The Portage. \u00a0Aside from that, I just try to achieve balance in my dishes. \u00a0Though you\u2019ll often see bold flavors in my food, it\u2019s all about layering flavors, ingredients, textures, etc. to achieve balance. \u00a0<\/em>
\nWhat are some ingredients that at-home chefs should experiment with this fall? \u00a0<\/strong>Squash sounds like an obvious choice, but it\u2019d be one of my recommendations. \u00a0I find that people often hear squash, and they associate that with one flavor or texture or a handful of dishes. \u00a0There are so many amazing varieties of squash out there, all with different flavors and textures. \u00a0It\u2019s a wonderful and versatile fall ingredient. \u00a0I just recently used some local delicata squash on the menu at Community Tavern. \u00a0It\u2019s wonderful for at-home chefs because it is a squash that doesn\u2019t require you to cut off the rind. \u00a0It has a great texture and flavor. \u00a0It\u2019s beautiful, and it\u2019s so much easier to prep than a lot of squash varieties.<\/em>
\nWhere does your inspiration come from when creating new dishes? \u00a0<\/strong>That\u2019s a very difficult question to answer because it constantly changes. \u00a0It may come from an ingredient that just came into season. \u00a0It may come from a memory I had of a component of a dish I learned or cooked in the past. \u00a0It may come from a cookbook I\u2019ve been reading. \u00a0It may come from one my cooks. \u00a0Sometimes I\u2019ll test out the concept for a dish on my wife when I make dinner at home. \u00a0You can pull inspiration from almost anywhere, and sometimes it may not even seem like it\u2019s related to cooking at first. \u00a0I might see something that triggers a thought, which festers and eventually forms into a new dish. \u00a0<\/em>
\nFast Faves…<\/b><\/em>
\nFavorite pizza topping: \u00a0<\/strong>spinach and shrimp<\/em>
\nFavorite midnight snack: \u00a0<\/strong>candy\u2026dum dums, hi-chews…<\/em>
\nGo-to cocktail: \u00a0<\/strong>Fernet branca. \u00a0No ice. \u00a0<\/strong><\/em>
\nFavorite dessert: \u00a0<\/strong>can I say candy again? \u00a0I\u2019m not a big dessert person, but I have two close friends who are amazing pastry chefs, and pretty much anything they make blows me away every time.<\/em>
\nFavorite holiday dish: \u00a0<\/strong>My mom always makes Italian red sauce for Christmas. \u00a0Not really a traditional Christmas dish, but I love it and I look forward to it every year.<\/em>
\n <\/p>\n","protected":false},"excerpt":{"rendered":"In honor of this week\u2019s inaugural\u00a0Desert to Dish Culinary Weekend\u2013a lineup of dining events including farm-to-table dining experiences,…\n","protected":false},"author":5,"featured_media":13586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[3460,3992,3993,4971,7332,7333,9088,9937],"class_list":{"0":"post-13585","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-community-tavern-the-portage","9":"tag-desert-to-dish","10":"tag-desert-to-dish-montelucia","11":"tag-featured","12":"tag-joey-beato","13":"tag-joey-beato-community-tavern-the-portage","14":"tag-montelucia-scottsdale","15":"tag-omni-montelucia","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"\nDesert to Dish Chef Chat: Joey Beato of Community Tavern<\/title>\n<meta name=\"description\" content=\"In 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