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Roasting vegetables is one of the best ways to unlock their natural flavors and sugars - all while preserving the nutritional value. It's a pretty simple process - just place them on an oiled sheet, season with herbs, and roast in the oven until tender and caramelized. The big hint here: put your sheet pan in the oven to pre-heat...this will give the vegetables a pleasingly crisp exterior and help ensure they don't stick.
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.
