Who’s your chef?
Maggie Huys, executive sous chef at Saltyard shares her collaborative dish; opinion about the culinary world and Instagram; and more in this edition of "3 questions with."
What’s’ one thing that makes you want to get up and go into the kitchen (at work) every morning?
The chance to make specials—we get some really awesome ingredients and work with amazing farms—is exciting. I go in and never know who is going to walk through the door and bring us something great. I really enjoy the surprise aspect.
How do you think Instagram has changed the culinary scene?
It’s made a huge impact. I wake up in the morning and can see food made by chefs from Atlanta and all over the world. I use that for inspiration. Instagram is also making things happen faster; trends are quicker because of it. I take photos of the food I create and eat. Sometimes, I’ll cook a big dinner then make my boyfriend wait a few minutes to eat because I have to plate it nicely and get a really good Instagram picture. It’s a good thing he’s pretty patient.
What’s one dish on the current menu that you created?
Most of the time things are collaborative, but the dish that I have the most ownership over is our Southern Family Farms rabbit wings. It’s the four legs of the rabbit poached in ginger and citrus then fried and served with soy hot sauce. It’s a play on chicken wings.
BONUS: When you’re not in the kitchen, where do you like to dine in Atlanta?
I've been spending a lot of time at Beetlecat. They have a late night menu that's perfect for me since get out of work [late]. They have a bar downstairs with a great menu. I'm also at Revolution Donuts at least once every other week to get the crunchy mister.
Saltyard, 1820 Peachtree St. N.W., Atlanta. 404-382-8088. www.saltyardatlanta.com.
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