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[title]Chef Christopher Lodge has worn many hats on his way to becoming Executive Chef at Del Frisco's Double Eagle Steakhouse in Philadelphia. Born and raised in Hatboro, Pennsylvania, he started his career as a dishwasher in a local restaurant before working his way up to the title of chef. From there, he went on to work in some of the most recognizable dining establishments in the U.S. including PJ Clark’s and Capital Grille.
“I was raised in the industry for most of my life,” says Lodge. “I started out as a dishwasher at a local pizza place and was always infatuated with the kitchen. I used to go in on my days off and watch them cook. It was always something I thought I was going to end up doing.”
In his own work, Lodge places a strong emphasis on letting high-quality ingredients shine through via deceptively simple preparations. His dishes are both delicious and visually stunning, more than living up to the historic grandeur of Del Frisco’s physical space. He partially attributes that holistic culinary approach to his varied career to date.
“It's not only food that makes a dining experience what it is, it's everything playing together: wine, food and service. If we didn't have all of those, it wouldn't be Del Frisco's. When people come here, they're expecting something that's going to be memorable.”
We caught up with Lodge on a recent afternoon to talk about how to cook a perfect steak, ideal food-and-drink pairings and tips on sourcing high-quality meat for cooking at home.
How do you want guests to feel when they’re dining in such a unique and historic place?
Whether it’s the main dining room or the Vault—we're looking for everybody to feel special here. The ambiance, the energy, it all plays a part in that. When it comes to the Vault, we wanted an exclusive space for guests to enjoy with friends, families and colleagues. In our entire building, you're stepping back into history a little bit. We have huge columns, high ceilings, original plaster, marble and the original elevators still in the building. That all plays a big part.
Do you feel like there's a sense of history or tradition in the food you're preparing?
We're a classic American steakhouse. Recently, we've done a couple menu changes to flare up the appetizer portions and the dessert section, but our main courses are definitely paying homage to a classic American steakhouse. I think a lot of steakhouses nowadays are kind of veering away from that classic idea, and I think we do a really good job of sticking to it.
Do you have any advice for how people should order a steak?
It depends on the cut of meat. I have a different temperature for everything based on my own personal preference. With a rib-eye, most people will say, "Well, I need to get that medium rare." I prefer my rib-eye medium because some of the fats in rib-eye don't actually start breaking down until they hit that temperature. Now, if you switch over to a filet that doesn’t have that kind of fat, I prefer that medium rare. We also have Japanese A5 here, and I prefer that rare warm. It's got a lot of fat in it, and you don't want to cook that fat out.
Do you have any useful tips for at-home chefs when it comes to cooking steak?
Always make sure you use a generous amount of salt and pepper, high heat and, obviously, the highest quality beef. When it comes to steak, the best quality meat is always the top priority. That's what you're eating. You're not eating the steak for the spices. If you want to add a little extra flare, you can always finish your steak in some butter or thyme and baste that over the steak after you sear it on each side.
Do you have any opinions about cooking steak sous vide?
I'm not really big into sous vide, but I don't have anything wrong with it. I've definitely done it at my house and professionally. I think there's always a time and place for it. I have three kids, and it’s a good tool for a busy family because you can always put that stuff together, come home and just leave it in the pot. A lot of these sous vide tools nowadays also have mobile apps that you can turn on remotely. So it's a nice back-pocket tool to be able to throw a steak in there, throw some garlic in there, some thyme, some salt and pepper. Then—just say it's three o'clock—you go on your app and turn it on. By the time you're home at six o'clock, it's ready to go.
What’s the best side dish for serving with steak?
This is going to sound very basic, but it’s definitely mashed potatoes.
What’s the first dish you feel like you really mastered?
Shepherd's Pie. My mom always made Shepherd's Pie growing up and I always loved it. It brings me back to my childhood. It brings you back to those times in the winter when you're outside in the snow and you come in and there’s a nice bowl of Shepherd's Pie. My mom always made it with ground beef, which I guess would be Cottage Pie, but I make it with lamb now.
Do you have any tips for making an amazing Shepherd’s Pie?
This isn't just for Shepherd's Pies, it's for all stews. Most people will start cooking vegetables from the beginning. Don’t do that. I usually make my stock and then I blanch my vegetables and add them back in at the end. That way, they're cooked but you still have that little bit of texture.
Do you have a favorite food-and-drink pairing?
For pairings, I'm kind of a classic guy. I like a Corona and some tacos. That’s kind of my favorite thing especially during the hot summer months. Nothing beats a taco with fresh ingredients and a cold beer.
Following that, do you have a good food hangover cure?
I don't really have a hangover cure, but when I'm feeling a little blue the next day, I definitely blend up some pineapple, some ginger and some apple cider vinegar, and kind of take a little shot of that. It kind of gets the blood flowing and makes you feel good at the same time.
Is there a current culinary trend you're especially excited about?
I wouldn't necessarily call it a culinary trend. but I'm really big on simple. You don't always need a thousand different spices and ingredients to make something that's really delicious. It's more about getting something that's fresh and really tasting the actual flavors of the dish. I think a lot of people, especially at home, overthink this. They’re like, "Oh, well, this chef uses all these different spices to make everything good." There's absolutely a time and place for extra spices, but nothing beats simple. When you start being able to taste ingredients, that's when I think you start to learn a little more about the food itself and how different flavor combinations work.
Speaking of high-quality ingredients, do you have any advice when it comes to sourcing meat?
When I buy my meat, I go to a local butcher shop. You’re looking for someone who knows exactly where they're getting their beef or their chicken from or whatever. And it’s always a good sign at a butcher shop when stuff is out of stock.