 |
 |
 |
|
Peter plates food with sous chef Tom Palumbo.
|
Chef/Owner Peter Jannelle of 56 Union.
|
Peter searing a pan full of Nantucket Bay scallops.
|
Chef Peter Jannelle of Fifty-Six Union
Name: Chef/Owner Peter Jannelle [Owns with his wife Wendy]
Age: 49
Born & Raised: MA and raised in CT.
Restaurant: 56 Union
Location: 56 Union St. Nantucket
Website: fiftysixunion.com
Reservations: 508.228.6135
Open: Year round
When did you first become interested in food?
My mom was always a good cook. I wanted to go to oceanography school but decided it was to much time studying to get the degree. During high school I worked in a restaurant and I enjoyed cooking and the restaurant lifestyle. So after school I worked for a while and decided to go to go to the Culinary Institute of the Arts in Hyde Park, NY. I liked to idea of being able to travel and work in different locations.
What inspired you to become a chef?
Being your own boss. Not having other people tell you what to do. I’m self-motivated and like to get things done. I also like the creative aspect of it.
Where did you go to school/train?
Culinary Institute of the Arts, I worked at a beach club in CT for internship. I wanted to come out to Nantucket but got out of school to late in the season.
Years in cooking business:
I’ve been cooking for almost 30 years.
When did you come to Nantucket?
A year after graduation I moved to Nantucket in 1979 and worked at the opera house. Before I went to school I wanted to work at The Chanticleer but it didn’t work out. I came out to visit friends here and I liked all the varity and great restaurants out here. Nantucket offered amazing restaurants and great pay. I loved the Nantucket lifestyle and decided to come here and look for work.
Where you have worked?
Most of my time as a chef has been out here. I worked at the India House, Languedoc, the Boarding House, Espresso Café, and off island at the Quechee Inn in Quechee Vermont. I also worked in some other small restaurants in Vermont and on a Holland America cruise ship for a year. I was exposed to a lot of food from Philippians and Indonesia because a lot of the crew was from there.
How many years have you owned this restaurant?
My wife Wendy and I bought the building in January 2000. Owning a restaurant demands a lot of time running the business. My wife Wendy runs the front of the house and all the details that go into running a restaurant. She has the same passion as me and I couldn’t run the restaurant without her. From art, the flowers and the whole look of the restaurant she is responsible for. The restaurant is a reflection of our home. It’s an extension of our personalities.
What style/culture influences /inspires you?
I like Asian and spicy cuisines, I like spicy food and impact with flavor. I like southwestern with chilies and herbs and Caribbean and Asian flavors.
Who are your mentors?
Rick Baylass and James Beard. Rick owns the restaurants Topopalanbo and the Frontier Grill in Chicago. He cooks Mexican cuisine and is on a PBS series called "One Plate at a Time". I also like Martin Yan who does Asian from the cooking show "Yan Can Cook".
What do you enjoy doing besides cooking?
I like to ride my bicycle when I have the time. Skiing in the wintertime. I also enjoy carpentry and working on our house. Enjoying quality family time with my family.
How would you describe the restaurant to someone who’s never been?
It is casual, warm, inviting and fun. We try to bring good food to the plate and want people to be relaxed, comfortable and have a great time as well as introduce them to good food and new flavors.
How do you come up with ideas for the menu?
I usually gather a bunch of books and decide on a couple items I need to change on the menu. I get ideas from what I read, and think about ideas I've come up with in the past. We have a few signature dishes we have that are consistent. We offer at least one special every night, which is usually a seafood item. Some of our favorites are Javanese rice, which is Indonesian, curried mussels, Asian seared rare tuna with an Asian glaze, lobster martini, and Caribbean fried chicken. Nantucket bay scallop taco is another favorite. We do a nice braised dish in the wintertime like lamb shank.
How often does the menu change?
It changes about every 3 to 5 weeks. We keep things that are popular on the menu. We have our signature dishes that stay on the menu.
What do you try to do that is different from anyone else?
I wouldn’t say we are trying to different from anyone else. We try to keep our prices low and offer people a great value. We want to offer people reasonable portions at reasonable prices. We want to give people a good value. We try to be creative.
Do you travel for inspiration? Where have you gone?
Up to this point it’s been hard because my wife Wendy and I have 2 kids. We have been to the Caribbean many times and love those islands. When the kids are older we plan on traveling a lot more. We do go to Boston when we can we seek out other good restaurants.
Are there any new discoveries in food world?
I think people are doing a lot of cross cultures as far as mixing cultures and flavors. I think the availability of ingredients/ produce from all over the world over the past 10 years. Especially out here because of our location.
What helps you the most in the kitchen?
Tom Palumbo my sous-chef is a big help in being able to do what we do here. He is my back up man and really is responsible for a lot of hard work in the kitchen. He is exited about the same things I'm exited about working in the kitchen.
Favorite dishes?
I love seafood; salmon is probably one of my favorites, its very versatile. I love lamb either with curry or grilled. I like spicy things that fill your mouth with heat and flavor.
Any tips for the cooking at home?
Find some things that you like to eat and experiment. Make simple sauces. Find a place to buy some nice stocks. Marinate your steak and sear it in a pan. You get a lot more bang for your buck than on a grill. Stews in the winter are easy to make and you can have for lunch and dinner. It’s hard to duplicate anything you are going to get in a restaurant.
Thanks for speaking with Nantucket Food & Wine, any last words?
I'd like to thank my family for putting up with the long hours I work. We are open year round, I hope you will come in and give us a try.
|
|
|
