Chef’s Corner with Paul McCabe of Kitchen 1540
Chef Paul McCabe, currently the Executive Chef of Kitchen 1540 at L’Auberge Del Mar, has made his mark on the San Diego culinary scene. Heralded as a “rising star of American Cuisine” by the James Beard Foundation, Chef McCabe has cooked for some of Hollywood’s hottest stars including Gwyneth Paltrow, Michele Pfeiffer, Meryl Streep, Kevin Costner, Barbara Steistrand and Whitney Houston.
Kitchen 1540 and Chef Paul have won, to no surprise, numerous awards: Ranch Coast Reader’s Choice: “Best New Restaurant & Best Chef,” San Diego Magazine Best New Restaurant, Riviera gave Kitchen 1540 four stars as did the San Diego Reader. And along with awards, there is recognition. Gayot gave Kitchen 1540 a 15 rating. Riviera also recognized Chef Paul as “Crush of the Year.” journeyPod would have to agree with that one.
journeyPod recommends the Organic Beet Salad with valedon blue, pistachio brittle, and caramelized yogurt, Hiramasa Crudo with compressed fennel, duck cracklings, and steelhead roe, Day Boat Scallops with a popcorn puree… and for dessert the RootBeer Trio.
journeyPod sat down with Chef Paul to learn a bit more about this amazing Chef.
What three ingredients can you not live without?
Salt, Tek3, and organic produce
What is Tek3?
Modified tapioca starch. It’s additive free.
If you weren’t a Chef, what would you be?
A race car driver
What would you request for your Last Supper?
Foie Gras (served by a particular organization, he said jokingly), rib-eye, peanut butter and chocolate chip cookies.
Who would cook this amazing dinner?
L’Auberge Del Mar sees a lot of celebrities. Who, in your opinion, has been the best dressed?
Charles Barkley and Michael Jordan.
What’s the craziest celebrity request you’ve received?
Faye Dunaway, at a party in her honor, pulled a scale out of her purse, took the chicken off her plate, weighed it, cut off the desired portion, and sent the rest of the chicken back with the waiter.
Where do the locals hang out in Del Mar?
Here…on our patio pool deck…. and also at Jake’s, The Plaza, Poseidon
Tell me about a local dish.
The Farmhouse salad. There are 17 steps of preparation and technique. It changes daily, based on what’s fresh at the market.