Taste of Provincetown: An interview with Sage Inn and Lounge Chef Lucio Garnica

Chef Lucio Garnica, Provincetown newcomer, answers a few culinary questions.
Photo courtesy of: Sage Inn & Lounge

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Chef Lucio Garnica, Provincetown newcomer, answers a few culinary questions.
Photo courtesy of: Sage Inn & Lounge

Courtesy of MassEquality–

Chef Lucio Garnica, most recently of Wequassett Resort in Chatham, will be showing off his gourmet creations at this year’s Taste of Provincetown August 25. Not only that but Chef Garnica will be taking part in the cooking challenge—which will be refereed by Sweet Cheeks chef/owner Tiffani Faison. Frank Vasello of Relish, who won last year’s cook-off, will be judging this year’s contestants.

Chef Garnica shows off his culinary flair nightly at Sage Inn and Lounge by offering shared plates with an emphasis on local, farm fresh ingredients coupled with interesting flavor components and a creative and artful presentation. We caught up with Chef Garnica to ask him a few questions to help you get to know this Provincetown newcomer a little better!

Q: What is your signature dish?

A: Seared Scallop with Oyster Pudding and Caviar Buerre Fondue.

Q: Why is it important to source ingredients locally?

A: Supporting small, independent farmers and knowing purchasing from them is helping sustain their business and livelihood is preferable to me compared to using large, corporate-based vendors.

Q: What is your favorite ingredient?

A: Braised cow tongue. Despite the fact I am a vegetarian, I enjoy experimenting with this somewhat unusual item. It isn’t on the menu at Sage but perhaps one day it will be.

Q: What will we be able to sample from Sage Inn at Taste of Provincetown? 

A: I’m planning to prepare heirloom tomato with a cucumber and vinegar gel with fennel pollen and micro greens and I’m playing around with a few other ideas I’m hoping I can execute for the event.

Q: What are you likely to prepare for yourself when you are cooking at home? 

A: A simple peanut butter sandwich is my usual go-to food.

Q: What’s your guilty pleasure (food-wise)? 

A: Anything with Asian noodles.

Q: What excites you most about creating a menu?

A: The exciting part of menu creation is the moment of uncertainty as the diner takes their first bite—not knowing whether it will be loved or hated.

Q: If you could only cook with three tools, what would they be and why?

A: Vitamix Mixer because it’s a Chef’s best friend, my Tojiro knife because of the great grip and quality of the steel it’s made from, and of course my trusty 10-inch tongs.

Q: What do you like most about Provincetown?

A: The profound artistic culture. As a lover of mixed media, there is artistry on so many levels inProvincetown. You can find everything from traditional artwork in the many galleries, artwork in the form of amazing tattoo artists and even street artists doing caricatures for tourists with paint markers.

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