EATING WITH THE SEASON Chef Norberto Gomez OF MALIBU FARM Q&A with

BY BRIDGET GRAHAM IN COLLABORATION WITH MALIBU FARM

We’re in the heart of winter — January and February — and the days are cold and the nights even colder. There’s nothing like a good cup of hot chocolate and a hearty meal. For our inaugural Food+Wine issue, Chef Norberto Gomez of Malibu Farm in Malibu shared some of the top go-to foods for this time of year, as well as some of the story behind Malibu Farm and its journey to the Pier.

MTM: For the season, what are the foods — especially vegetables and fruits — to cook with in our meals?

Chef: For delicious vegetables, we have celery root, purple brussels sprouts, cabbage and sunchokes in season.

MTM: What is it about these foods that are so wonderful?

Chef: They are so underrated if you ask me! I think they are so good in comparison with other more common vegetables.

MTM: If someone is planting for their own garden, what are the seeds and foods to be planting now?

Chef: Plant brocollini, kale and sunchokes at this time.

MTM: So tell us a little about the philosophy of Malibu Farm?

Chef: We try to have something healthy and vegetable forward for all our guests. We even include them with our kids’ meals. We try to make an unusual spin on traditional dishes, such as spaghetti squash lasagna or cauliflower crust pizza.

MTM: How is the menu determined?

Chef: All dishes are created with the hope of introducing more vegetables to our guests. My boss, chef and owner Helene Henderson, always says: "If we put greens with all dishes, we normalize that to our guests. And maybe they don't eat any greens the first time, but eventually maybe they will eat it and that is going to be mission accomplished."

MTM: Why Malibu?

Chef: Helene, our founder, lives in Point Dume and her husband, John, is an avid and daily surfer. Me, on the other hand, had not spent much time in Malibu. But I really like it — from the daily drive along the coast to get to work to being at the restaurant all day. And, I’m not sure what it is about the walk to my car every night, but I get to see the lights of the pier along with the ocean — and I really look forward to it every day.

MTM: Malibu Pier has seen many restaurants over the years. What was the draw to have Malibu Farm restaurants on the pier?

Chef: Draw or destiny? Helene was basically running an underground non-permitted restaurant out of her home when she eventually got shut down by the city of Malibu. Malibu Pier was completely vacant with only homeless and the occasional fishermen at the pier. And, at the time, she took a chance on a short-term pop-up. It just so happened that this neglected but historical gem was perhaps oddly and weirdly the only vacancy in town.

MTM: What is it like currently to be on the pier each day?

Chef: Every day is a blessing to be a part of this mission. When we are not so busy in the restaurant, we are always trying to find ways to give people a chance to try new and different things in a fun way. Sure, we have burgers at the cafe, and steak options at the restaurant, but we also have heart of palm linguine, stoplight tacos, roasted celery root, cauliflower or broccoli mashed potatoes.

MTM: Tell us about your own journey to Malibu Farm and why you have chosen to be a part of it all?

Chef: I used to believe that vegetables were a supportive player, a secondary character, a component of the dish. Now, the star of the show is vegetables and greens. I was telling farmer Larry Thorne how I went from chewing on chicken wings to devouring raw vegetables like sugar snap peas, asparagus, broccolini, lettuce instead — and it happened so naturally that I didn't even notice until one of the prep guys pointed it out to me.

MTM: Anything else you want us to know about Malibu Farm?

Chef: Come and join us for dinner. And, if you’re not really familiar with what could be in season, try to make it to any farmers market so you can keep up with what is new and what is coming to the end of the season. There are so many wonderful vegetables each season.

We asked Chef Norberto, can you provide some recipes using these foods ... here are a few of his top recipes

Celery Root Mash Potatoes and Roasted Celery Root With Sweet & Spicy Dressing

Celery Root Mash Potatoes

2 pounds russets potatoes

2 pounds celery root

½ pound unsalted butter

½ cup grated parmesan cheese

2 tablespoons roasted garlic puree

1 tablespoon fine chopped rosemary salt to taste

Peel potatoes into 2x2 cubes. Boil, using just enough water to cover, until fork tender. Strain and let sit for 5 minutes to make ensure all water drains. Then put everything in a bowl and smash with whisk, and add the additional ingredients. Salt to taste.

Roasted Celery Root Dressing

2 tablespoon honey or agave

1 teaspoon chili flakes

3 tablespoons fresh lemon juice

1 teaspoon salt about ½ cup grapeseed oil

Toss the roasted celery root with some oil, and salt and pepper, and wrap with aluminum foil. Put in oven at 350 degrees Farenheit for 30min or until fork tender. When ready, carefully unwrap and toss with this sweet & spicy dressing.

MALIBU KITCHEN