Chris Field, our new Chef at Etta's
By Sarah Flotard

Chris, how did you first get started cooking?

Well, it wasn't really cooking, but I was in a restaurant! I started washing dishes at my dad's place, The Inn Flight Restaurant near the Redding, PA airport, when I was 14. Finally got behind the line to start some real cooking at 15.

That must have been fun to learn from your dad. What was your favorite dish to make there?

Veal Oscar. It's a breaded veal cutlet toped with crab meat and hollandaise. A real artery clogger.

Before becoming the Chef at Etta's, you were the Chef of Toms Catering and Events team. Are there big differences between those two gigs?

I loved working with the Catering Team. There's so much planning that goes into each event and such a sense of accomplishment once it's over. But there's more flexibility in a restaurant to do stuff on the fly, use some last minute ingredients from the market or incorporate last minute ideas.

Do you have any personal favorites youd like to see on the Ettas menu?

Definitely the classic Broiled Crab Imperial, which may make a comeback at Etta's. It's crab mixed with a remoulade or mayo dressing that gets formed into a cake then baked under the broiler with no breadcrumbs. It has a great crust and is creamy on the inside.

Favorite Fish?

I'd say Halibut for sure. Pan seared and then over roasted with butter, salt and pepper.

Chris, you and I have a shared, secret love of Stouffers French Bread Pizza. What are some of your other guilty culinary pleasures?

Pretty much any egg breakfast sandwich from a drive though window. A Nestle 100 Grand Bar and a Dr. Pepper isn't too shabby either.

Agreed.