Secrets of Success
An ongoing series of interviews with chefs, restaurateurs and foodservice operators, Secrets of Success looks at the paths taken to professional recognition and acclaim.
Ingredients led Casey Riley to become a chef, a goal that had roots in his childhood in a small New Mexican city where he lived across the street from a chile and onion farm. Growing up, he came to love "food and the people and culture involved in doing it for a living."
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FSE: How did you get from Mexico to the Northeast? What influences did you bring with you?
RILEY: I came to the Northeast through my culinary education at Culinary Institute of America in New York. My creativity was born through my life experiences and I have adapted and evolved based on what I have experienced over the years. Having spent 20-plus years in NM, that pull is strong. NM is a deeply spiritual, artistic and colorful environment. The complex textures, intense flavors and vibrancy are what I have carried along and nurtured through today.
FSE: What do you enjoy most about what you do?
RILEY: I have two: 1. Serving our guests and seeing the joy we can bring when we do our work just right. 2. Participating in the development of the people around me and watching them grow into their success. I really cannot remember many specific dishes I cooked over the years, but I recall almost everyone I cooked WITH.
FSE: What have been the most important influences on your culinary style?
RILEY: Life experiences and sense of place – both New Mexico and New England are great examples of those. New Mexico embodies my roots and New England is my home. They both have a place in my creativity.
FSE: What's the 'secret' of your success?
RILEY: The capacity for hard work. Others are smarter, but I will dig in and grind. In working with a group of restaurants, what is most important in keeping them fresh, consistent and responsive to the customer? Tying your philosophy to your practice. The individual owner can do that by proximity – by just being there every day. With a group of restaurants, it starts with finding like-minded service people who you can work through your ideas, culture, expectations and execution.
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30-plus seminars planned at Boston Wine Expo
BOSTON - The Boston Wine Expo presents more than 30 seminars at the event, Jan. 21-22 at the World Trade Center.
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Saturday's events begin with a session on Ribera Del Duero, a Region on the Rise, from 11 a.m. to noon. At the same time, attendees can learn about o ya Sake and Sushi featuring Boston's Premier Sushi Restaurant.
Richard Baxer, M.D., discusses how "Age Gets Better With Wine" from 11 to noon, followed by "The One Hour Wine Expert" with Kevin Zraly.
Knife Skills 101 will be taught from 11:30 a.m. to 12:30 p.m.
At noon, Len Presutti, corporate wine educator of the Martignetti Companies and Sid Wainer and Son offer Matching Food With Wine: Make Every Meal Better. An Oysters & Wine Pairing with Island Creek runs from 12:30 to 1:30.
Other sessions from 12:30 to 1:30 include Mr. Chateauneuf-du-Pape with Alan Junguenet & Co. and from 1 to 2 p.m., Adelsheim Vineyard: 40 years of Oregon Winegrowing; and Explore the Crus de Beaujolais of Domaine Louis Jadot.
Attend a Spectacular, Once-in-a-Lifetime Vertical Tasting of San Felice's Campo di Giovanni Brunello di Montalcino with Winemaker Leonardo Bellacinni, including the 2006…named to the #4 Spot of Wine Spectator's Top 100.
Go to 2009 Bordeaux– the best vintage ever? From 2:30 to 4 for an extensive tasting with Margaret Calvet, co-owner of Aquitaine Wine Co.
From 3 to 4, attendees can Taste Wine Like A Pro: Learn the secrets of how to taste wine in a blind tasting with Leslie Sbrocco, or meet Winemaker Merry Edwards of Merry Edwards Winery at 3:30 when she discusses Getting to Know the Russian River Valley.
Two programs at 3:30 include Get to Know Amarone with the Wines of Masi Agricola and Cool Sonoma County Wines.
At 4 p.m., Scotch lovers will have A Rare Opportunity to Taste Some of the Finest Scotch the World has to Offer from Gordon and McPhail.
Saturday's programs wrap up with a 4 p.m. session, Argentina Beyond Malbec, Celebrating the Diversity of Argentina.
On Sunday, from 11 to noon, the final program celebrates Champagne with the Armand de Brignac Champagne Experience.
For complete details, go to www.wine-expos.com/Wine/expo/
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