Cat’s Corner: Q&A with Matthias Merges, Chef/Owner of A10 in Hyde Park
Hello! We visit A10 in Hyde Park, JAM in Logan Square, and Taste of Thai Town in Albany Park, and I was excited to talk with Chef Matthias Merges, who gained recognition as former executive chef at Charlie Trotter’s and has since become an award-winning restauranteur in his own right. Matthias adhered to and promoted farm-to-table principles long before they became ubiquitous in the industry. We chatted about opening his first restaurant on Chicago’s South Side and he shared recipes that are sure to take your Thanksgiving entertaining from simple to spectacular. Here’s what he had to say:
Q. Hyde Park has always had some restaurants that are considered neighborhood institutions, but you were a pioneer in bringing chef-driven restaurants to the area. What made you decide to open up A10 in Hyde Park?
Matthias Merges: Hyde Park has been such a beautiful and historic part of the landscape in Chicago. My wife father and mother both worked at the University of Chicago and my father is a graduate of The Booth School so we spent quite a bit of time in Hyde Park for a number of years. We have always considered building a business in Hyde Park but the timing never felt right until the University and city committed to investing in the revitalization of 53rd street and the surrounding neighborhoods of Hyde Park and the South Side.
Q. You've been called a vegetable whisperer. You even do an all-vegetable garden menu during farmer's market season. Which vegetables do you love using? What are some of your favorite vegetables to prepare in the fall?
Matthias Merges: “Vegetable Whisperer”?? I am honored to wear that badge! Over the past few years we have developed wonderful relationships with local farmers. We have a partnership with Planted in Chicago, which is not far from A10, where we have a quarter of an acre and have worked with the team to plant heirloom produce for all of our restaurants. We decided to showcase the products we grow in our garden at A10 – seasonal, extremely local and delicious! Why wouldn’t we share! I love all produce when handled properly, and when a chef is passionate and treats vegetables with the same focus he or she would with a great piece of meat or fish. During the fall months I love using turnips, potatoes, beets, and heavy fall greens.
Farm-fresh tomatoes from Planted in Chicago at A10
Q. Can you share a recipe for a sensational veggie side for Thanksgiving dinner?
Yukon Gold Potato and Smoked Salmon Soup
A10
Ingredients:
- 1 lb Yukon Gold Potatoes; cooked and peeled
- 2 lb Chicken Stocl
- 8 oz Cured Salmon
- 4 oz Cured Salmon; Julienne for Garnish
- 1/4 tsp Crushed Coriander
- 1/2 tsp Caraway Seed
- 1/2 Crushed Dried Chile pepper
- 1/2 oz White Wine Vinegar
- 1/4 tsp Kosher Salt
- 1/8 tsp White Pepper Powder
- 2 oz Oyster Crackers
- 1 tbsp Roughly Chopped Parsley
Directions:
- Combine potato, chicken stock, cured salmon, caraway, coriander, and chile pepper.
- Bring to simmer for 15 minutes.
- Puree all ingredients.
- Add julienne salmon and season with salt, pepper, and vinegar.
- Sprinkle crackers and parsley over each bowl and enjoy!
Q: The cocktails are created with as much care as the menu. How often does the bar cocktail menu change and can you share a recipe our viewers can make at home, while watching Check, Please! of course?
Matthias Merges: Our philosophy when making cocktails is no different than preparing a food menu item. The best bartenders treat bar ingredients with the same methods as a cook. Each use heat, cut, blend, balance, and taste. There is no difference between the kitchen and bar as far as I am concerned.
Martinez Cocktail
A10
Ingredients:
- 1 1/2 oz Vermouth di Torino
- 1oz Old Tom Gin
- 1 Stir Spoon Maraschino
- 1 Dash Aromatic Bitters
Directions:
- Add all ingredients to mixing glass, add ice, and stir to taste.
- Pour into coupe glass and express orange peel.
Stay tuned next week for three more great restaurants and some more inside dish right here on my blog!
Cheers,
Catherine
