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How often do you make dinner, and what's your specialty? 

Chris Eaton, Weybridge

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Owner, Backspin Renewables

Son Beckett, 3; daughter Wren, 2

In the winter, I don't do much cooking, aside from breakfast. But in the spring, summer and fall, I do most of the cooking because of my work schedule and because I like to grill outdoors.

My specialty is fish on the grill — any kind of fish, any which way. I'll sometimes try to pull off the same fish three ways, cooked and marinated differently for some variety, and then we'll have a taste-testing discussion over dinner. My favorite challenge is attempting to mimic the best thing we have eaten from restaurants we have visited. Last summer's big winner was thin-sliced jalapeño tuna — no grill necessary.

The kids often do eat the food we make. Sometimes, if it's spicy, they get a "dumbed-down" version. We might carve off a bit of fish for them and grill them their own little dinners, as we tend to feed them early, put them to bed and then enjoy a "big-person" dinner later.

William Mason, Burlington

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Attorney, Gravel & Shea

Daughters Amelia, 10, and Ella, 8

I make dinner once or twice a week. I enjoy cooking, but I'm not usually home in time most days of the week due to work and other commitments.

We try to have a sit-down family meal every night, but that usually only happens four or five nights a week. The kids have no preference for who cooks.

I'm on dish duty when I'm not cooking — and I'm on dish duty even when I cook. My wife, Rebecca, bears the brunt of the rest of the household chores.

My "specialty" is whatever recipe looks appealing. I'm very good at following a recipe, especially from Martha Stewart's Everyday Food. Some of the more memorable dishes I've made were buttermilk chicken, burgers and lasagna.

Will Lowry, Burlington

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Owner, Bueno Y Sano

Daughter Emma, 9; son Max, 7

We eat as a family almost every night and, six out of seven days, I'm the one who cooks. Even though I own a restaurant, I try to save some energy to cook at home. It makes me feel good to know exactly what's going into the food I serve my family. I get satisfaction from seeing them really enjoy something I made.

My specialty is pizza. I make my own dough the day before — I have a great recipe I found in Bon Appétit magazine. My style has changed over the years, but I'm currently into making a Neapolitan-style pie. I use a simple sauce of whole plum tomatoes crushed by hand with some sea salt. I like to use fresh mozzarella torn up into pieces and then add whatever toppings I'm hungry for — bacon, broccoli rabe, fresh arugula, basil, roasted red peppers ... or whatever I can find in my fridge.

Mike Trombley, Charlotte

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Owner, Advance Music Center

Daughter Nora, 3; son Emmett, 1

I make dinner three to four times a week. My specialty is "gruel." I know it sounds bad, but it's really pretty healthy.

Gruel is basically boneless chicken breast cut into cubes, sautéed with a variety of peppers, onions, carrots, mushrooms, broccoli, kale or spinach, some spices, and maybe rice or pasta if we are feeling a need for carbs. Crumble some Gorgonzola on top and you're good to go.

The kids love it, and it makes for great leftovers. And although my wife rolls her eyes when she hears the word, she's usually good for a bowl or two.

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