REVOLUTION OF FLAVOUR: A CONVERSATION WITH STAGE CHEF PUSHKAR MARATHE By Jadan Horyn
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lavor is that elusive characteristic to describe yet alluringly simple to identify. It breaks across the palette like fireworks: bright, bold, fresh, with heat or tang. It is something that opens minds and breaks down cultural barriers. Flavor is after all what caused our European forebears to venture to parts unknown in search of spices to season their bland daily fare. Today, foodies are always on the search to find new and inventive flavors and the creators behind them. Often in hip neighborhoods or posh places, these cultivators of cuisine become cultural centers all their own. PGA Boulevard in Palm Beach Gardens is an unusual locale for such an establishment yet it is where you can find Chef Pushkar Marathe at Stage (pronounced STAAHJ). Stage is the brainchild of general manager Andy Dugard (right), a native of Liverpool, England, and Chef Pushkar Marathe (left) native of Nagpur, India. Marathe previously worked at Ghee in Miami, a two-time James Beard-nominated restaurant. These two friends and collaborators saw Palm Beach as an area in South Florida ripe for a culinary revolution. I spoke with Andy and Chef Pushkar on Covid, cuisine, and community. JH: PGA Boulevard seems an unlikely place for a bold inventive restaurant. Why this location? Chef Pushkar: Well, economics of course. But we realized a majority of our clients were coming from North Palm Beach, from Singer Island, from Jupiter Island. Most are very well-traveled and they are open to a concept that they may get in a more cosmopolitan city such as New York or Miami. They know good food, but there weren’t a whole lot of options. Most people were hesitant to open this kind of concept because they weren’t sure the community would be interested. JH: Yet you survived the worst 2020 had to offer. Chef Pushkar: Yes, we were open for a few short weeks before the statewide shutdown order. Thankfully, we made a buzz. People wanted our food. We pivoted to takeout. And put curries on the menu. I didn’t want to put curries on the menu. This isn’t an Indian restaurant, it’s a flavor restaurant. But we make an incredible butter chicken. People ordered it in droves. I’d say it paid our bills for months. May 2021
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