My name is Dan Calloway, I'm a chef here at Pescara Restaurant in downtown Rochester Minnesota. Dan how did you get interested in becoming a chef? As far as being chef is something I came by honestly, something I was brought up in, my family is in the business. My step father is a chef and my mother is in the business also. And my family owned a restaurant and as a little boy I would go and help out as much as possible. Ever since I have been old enough to be paid to do this, this is all I have ever wanted to do. What is your favorite dish or prepared for your guest? My favorite dish is something I’ve never made before. Something a guest would ask for specifically. It is just more an adventure for me that way. What is the greatest compliment that you have ever received? The greatest compliment I have ever received is when people come to Pescara Seafood restaurant and they get a chance to taste the quality of the seafood and fresh fish that we have and realize that the piece of halibut, a piece of snapper that they had in our restaurant was as fresh and tasted as fresh, if not better, than the product that they caught in the Florida Keys or in Alaska. Dan what is your typical menu for Pescara? Our menus change pretty frequently, we have got at least six to ten fresh fish that are flown in every week and we like to cater to our guest expectations. Tell us about what fresh fish you had today? I have fresh sword fish from Hawaii, I have fresh Albacore tuna and I also have red snapper from Boston. I also have fresh scallops in the shell from Massachusetts. Come see what we’re making fresh for you today.
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