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Soup is all about building flavors the right way. Chicken noodle soup is a great example - with olive oil, onions, garlic, salt and pepper, you build a savory flavor base. White wine adds additional body, and either dark or white chicken meat will affect the flavor, too. Carefully time the addition of each ingredient - veggies, noodles and chicken - to bring out the best of all of your textures and flavors.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.
