IN THE KITCHEN WITH

In the Kitchen with Promontory’s Ashley Thompson Hook

by Allison Arthur photos by Blake Peterson

AT 32, Ashley Thompson hook has made it her mission to shine with her Southern dinner specials. While the running menu at Promontory’s Hearth Grille is steak-house and comfort-food fare, the restaurant’s chef de cuisine for the past two years designs specials every night. The members at the private club show up for her seasonal, rustic yet refined, updated classics such as slow-roasted prime rib, fried chicken and homemade biscuits, and crawfish étouffée.

Originally from Arkansas, Hook first came to visit her husband’s hometown of Park City and fell in love. She immediately started job hunting. “Promontory was the first place I interviewed, and I made the decision to come,” she says.

We sat down with the busy chef to learn more about her passion for cooking, propensity for butchering, and Southern influence.

SOUTHERN STAR:

At 32, Ashley Thompson Hook is already in charge of a busy, private club kitchen.

TELL US A BIT ABOUT HOW YOU FIRST FELL IN LOVE WITH COOKING?

I started cooking when I was really little and watching Food Network shows with chefs like Emeril Lagasse, Graham Kerr and the Cajun Gourmet. All I ever wanted to do was cook. I started with my mom and grandmother when I was really young. When I turned 16, I began working in restaurants, and I studied hospitality management in school.

YOU THEN WENT ON TO STUDY BUTCHERY. WHAT DID YOU GET FROM THAT EXPERIENCE?

I learned a very primitive layer of the food industry. I learned to use every piece of an animal from nose to tail.

DO YOU STILL USE THAT SKILL TODAY?

We butcher everything in-house here. Every bit of the process is exactly how I wanted it.

WHAT ARE SOME OTHER ASPECTS OF FOOD AND INGREDIENTS THAT ARE IMPORTANT TO YOU?

I love any chance I can get to use what is in season, local and fresh. We use all local purveyors for meats, cheese and produce.

A LOT OF CHEFS END UP MANAGING RATHER THAN COOKING. WHAT IS YOUR STYLE?

I would rather come in early and get the paperwork done and still be able to manage and make all the specials. I usually expo dinner every night and work a station. I am always involved in every single meal I send out to the table.

Promontory cheddar is made by Beehive Cheese. It is not named after the private community — it’s just a fun tie-in.

ASHLEY THOMPSON HOOK’S SWEET POTATO GRITS WITH PROMONTORY CHEDDAR CHEESE

3 1/2 cups chicken stock 1 cup heavy cream 1 teaspoon salt 1 cup stone-ground grits 1 sweet potato, roasted and pureed 6 tablespoons butter 1 1/2 cups Beehive Promontory cheddar cheese, grated Salt and pepper, to taste

> In a medium pot over medium-high heat, bring the stock and cream to a boil. Add 1 teaspoon salt. Slowly stir in the grits until incorporated. Continue stirring and reduce heat to low. Stir frequently and continue to cook over low heat for 40–45 minutes. Beat in potato puree and butter. Fold in cheese until combined. Add salt and pepper to taste.

ASHLEY THOMPSON HOOK’S SOUTHERN BRAISED GREENS

5 bundles of assorted greens (mustard, collard, turnip) 1 ham hock 2 tablespoons sugar 2 tablespoons Worcestershire 2 tablespoons apple cider vinegar 5 cups chicken stock 1 teaspoon garlic, peeled and chopped 1/2 yellow onion, diced Salt, pepper and crushed red pepper, to taste

> Remove greens from stems, then chop and clean the leaves. Add the ham hock to a large pot and cover with water. Simmer on medium-low heat for 45 minutes until almost tender. Add the greens and the rest of the ingredients to the pot and cook for 4 hours until tender. Season to taste.

WHAT ATTRACTED YOU TO WORK AT PROMONTORY?

When I came out here, there were just so many good restaurants, and it is a good opportunity to take the next step in my career.

AND THE BEST PART OF YOUR JOB AT HEARTH GRILLE?

I love doing cooking classes for members and getting to know them. Even though you are committed to one restaurant, you go where you are needed [at other Promontory restaurants] and get to know the other chefs.

ARE YOU A SAVORY OR SWEET GAL?

I always wanted to be multifaceted. We make house-made ice creams and vegan sorbet.

WHEN YOU ARE AT HOME, YOU COOK …?

My husband is also a chef, so we cook a lot at home. I have a 7-year-old sourdough starter, so we make bread, and I love to make homemade pies. I do a great salted High West bourbon pecan, and coconut cream is my favorite.

WHAT ARE YOUR GO-TOS FOR DINING OUT?

Caffé Molise is an Italian restaurant in Salt Lake that we love. Curry in a Hurry for Indian food, and London Belle. We tend to go out down there, but in Park City we like The Farm, and Grappa has the best patio.

IN THE FUTURE YOU SEE YOURSELF …?

I’d like to own my own restaurant someday in the distant future. Maybe a doughnut shop. Right now, I am enjoying this and seeing where it takes me.

THOUGHTS ON BEING A RELATIVELY YOUNG AND ALSO FEMALE CHEF?

I am often still one of the only females in the kitchen, but the best thing you can do is to work alongside of them, show them what you can do, and they typically will respect you. There are a lot of awesome female chefs in kitchens in Salt Lake.

AND FINALLY, WE LIKE TO FIND OUT ONE THING THAT IS HARD TO ADMIT YOU LOVE TO EAT?

A cherry vanilla Coke Zero with Taco Bell. It is right by my house. I get the Doritos tacos. If there was a Popeyes up here, it would be bad.