In this episode of Chef AF, I chat with Hunter Evans, chef and owner of Elvie's in Jackson Mississippi. Elvie’s which offers a modern take on classic French cuisine through Southern Culinary ingredients and traditions. The restaurant was named after Evans’ grandmother who he spent time with in the kitchen growing up in New Orleans.
Chef Evans a native of Jackson, Mississippi worked in kitchens run by acclaimed chef John Currence while getting his bachelor’s degree in Hospitality Management at the University of Mississippi in Oxford. Evans continued his training at CIA, the Culinary Institute of America in New York. Chef staged at top restaurants in NYC, including Le Bernardin, Cafe Boulud and Daniel. After graduation, Hunter went on to work for Danny Meyer’s Union Square Hospitality before returning to Mississippi to fulfill his dream of opening a restaurant in his hometown.
I asked Evans about getting into culinary and he said his grandmother was the most influential and early exposure to food and great ingredients definitely came from her. He talks about his family always eating together and being around food, but said he didn’t see cooking as a career possibility until his senior year.
When Evans went to Culinary Institute of America he says, “I kind of saw my path and my goals pretty clearly early on which I feel like a lot of people don't so I feel very grateful that I figured out what I wanted to early on and that felt like the next step. I wasn't sure what to expect but you know I've told a lot of people and especially young cooks that are coming through the restaurant, I want to go to school, make sure you want to do it because it costs a lot of money. It's very time-consuming. But ultimately you get out of it what you put into it.”
To hear about the challenges Evans faced and how he was able to help his community, plus get his recipe for Heirloom Tomato Vinaigrette, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!
RECIPE
Heirloom Tomato Vinaigrette Recipe
Ingredients
2 large heirloom tomatoes
2 tbsp sherry vinegar
5 tbsp olive oil
good pinch of salt and pepper
Any other vegetables or toppings you want to include in the salad.
Dice the tomato into large chunks, add them to a bowl.
Add the salt and pepper, and toss tomatoes
Then add the oil and vinegar and let marinate in the bowl for 5 minutes.
Top your favorite lettuce with the tomatoes and the dressing left over in the bowl.
I love this recipe so much because it is extremely simple but only works well when you have great ingredients. A simple way to make the summer tomato really shine.