Artisan Q&A: David Bressler, Houndstooth Kitchen & Eatery

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David Bressler is the owner of Houndstooth Kitchen & Eatery in Maitland along with his wife, Monica (pictured above). They specialize in homemade soups, handcrafted sandwiches, paninis, melts and fresh salads.

An Interview with David Bressler

What makes your food special? Love and elbow grease. We hand mix 30 pounds of pimento cheese and 40 pounds of chicken salad every week for the past 8.5 years.

What’s your favorite way to enjoy your products at home? We make killer nachos with our turkey chili. We use Alabama white sauce on crab cakes, and our red bbq sauce on ribs and chicken. OurtTomato bisque goes well with pasta as a vodka sauce, just add vodka. Pimento cheese is nice on celery sticks with our white bbq chicken salad as a crostini for happy hour.

If you could travel anywhere in the world for one week, where would it be? San Sebastian, Spain because the culinary scene is one of the best in the world. Food so simple, fresh, from sea and land, the chefs the best at their craft. San Sebastian is home to beautiful markets, plentiful pincho bars, great wines, cheeses, Iberian ham, beaches are enough to keep you there. However, the day trips you can take from San Sebastian are also endless. Basque region is full of great food, wine and culture. Bilbao is an easy day trip with the Guggenheim Museum Bilbao, as well as more great food, architecture and culture. In addition, there is always Biarritz, or St. Jean De luz seaside towns on France’s southern coast… Why go anywhere else if it’s all about eating!!

His Southern Roots

Who or what has been your biggest influence? My mother and grandmother played a huge role as I was cooking with them at age 8 in a traditional Jewish home, learning dishes like braised brisket and gravy, chicken matzo ball soup, noodle kugels, etc. My first culinary job was at age 15 in Maui, Hawaii at Kimo’s in Old Lahina town. Kimo’s served the most delicious dishes such as macadamia nut encrusted opakapaka and onaga (local caught Hawaiian pink and ruby snapper.) I worked in a NY deli through high school, baking bagels, slicing meats, making deli sandwiches and sides, by 18 I was a nighttime closing manager and worked here on holiday breaks. My time at the University of Alabama put me more in touch with my southern roots, and love of bbq, cooking bbq, and all things southern.

Where do you shop for interesting ingredients? Dong A is one of my favorites for all things Asian, especially Thai basil. I think the owner told me she sells 300lb per week. I love this store.

What 3 things are in your fridge at all times? Garlic, shallots and eggs.

If you weren’t in culinary, what would your dream job be? A fishing guide in the Florida Keys.

To learn more about local artisans, visit our Artisan Guide.

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