Chef Trey Foshee
This information came from an article in Food & Wine that my friend Kate Krader wrote in the July 1998 issue for America's Ten Best New Chefs. I hope to meet Trey in the near future and ask to interview him myself for this section, but I thought you would enjoy the information. I've also included his recipe for Striped Bass with Caramelized Onion Sauce.
Background: Trained at the Culinary Institute of America
Other Restaurants Worked: La Folio, San Francisco, L'Orangerie and Rockenwagner, LA
How he got into cooking: " I need to support my surfing habit"
Favorite equipment: Anything made of Cast Iron
Favorite Place to Eat: Sushi Nozawa, LA
Recipe tip: If you can't find fresh morels, soak dried ones in water.
How he got his name: "My dad loved poker, so he named m Trey, for the 'three' card. Tres fauche is French for very penniless: my dad had no idea I'd ever cook in a French kitchen"
