Things get spicy on Chef Brian Archibald’s Chef’s Table
Chef Brian Archibald has his hands full lately working on some very exciting news on the culinary front. On top of that, he is the proud father of three adorable little girls. Juggling all of those responsibilities can surely make for a long and stressful day, which makes his Chef’s Table contribution all that much more impressive.
On his night off, you would think that a busy Chef like Brian would opt for a meal out or maybe even some delivery. You would be wrong. On a recent night off he whipped up a grilled feast for his little family; a flank steak with an ancho chile rub, grilled radicchio dressed with balsamic and pecorino, grilled asparagus with lemon oil and a fried egg for good measure. No big deal.
Keep up with Chef Brian on Instagram to see what he might be cooking up next.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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