Food & Life - Golden Plate Awards
April 8th, 2006
Lori was honored by Food & Life in April 2006 as one of the valley’s best new chefs. The forward and Lori’s profile are included below. I’ve listed the URLs for the other great chef’s at the bottom.
The Valley’s Best New Chefs of 2006
by Rachel Williford
forward by Candy Lesher
Photography by Michael Falconer
“Hide not your talents, they for use were made.
What’s a sundial in the shade?”
—Benjamin Franklin
Ben Franklin was right… a sundial in the shade simply couldn’t share its gift of purpose with those who were intended to benefit from it. That, in a nutshell, is why once a year we herald four of the finest and freshest chefs., granting them our coveted Golden Plate Award for the Valley’s Best New Chefs. Once they grace our cover, those talented chefs - and their restaurants - come “out of the shade,” into the brilliant Arizona Sunshine.
Every year, we watch as those we’ve chosen as rising culinary stars surpass everyone’s expectations, enthralling patrons and building a tremendous following for their respective restaurants. I’ve no doubt that this year will be no exception. From gifted chefs who have worked under the watchful eye of renowned culinary figures for years and finally have a venue of their own, to the talented entrepreneur encouraged by friends, family and coworkers to open her own restaurant, our four chefs span a spectrum of backgrounds. There is much common ground here, too; the most important of which is that each is brilliantly talented in the kitchen.
So we salute these chefs, these rising stars who share their delicious talents with our Valley. Brendan Francis once said, “If you have a talent, use it in every which way possible. Don’t hoard it. Don’t dole it out like a miser. Spend it lavishly like a millionaire intent on going broke.” These four chefs do just that, spending their talents lavishly on each and every dish. All that’s left is for you to profit from those delicious efforts!
Lori Hassler
Owner/Executive Chef
Radda Caff-Bar
7000 E Shea Boulevard, Suite 125, Scottsdale
480-778-0800, www.raddacaffebar.com
CUISINE: Mediterranean
BASIC INGREDIENTS:
An enlightening trip to France when she was 17 fostered Hassler’s love for European culture, and the philosophies of a relaxed and beauty-centered way of life became something of an addiction. Having caught what she describes as the “travel bug”, the Arizona native spent her higher education studying business, art and language abroad. She became enchanted by the caffe-bars in Italy, which were found on every corner and served as a haven for those looking to enjoy slow food and good wine. “Life, there, is about who you and and who you are with,” explained Hassler, The most important things revolve around a good meal.”
PREPARATION:
Back in Arizona and working as a translator, Hassler enjoyed a part-time career as a personal chef, creating and perfecting her own menu with traditional Italian flair. She learned to cook with a philosophy centered on work through practice and knowledge through excellence. Her most treasured ability, then and now, was being able to cook by smell and create a dish as she goes. “I like it all filed right
EXECUTION:
The philosophies being practiced at Radda Caffe-Bar pay homage to the small venues Lori loved in Italy. The room’s quiet and inviting air reiterates that there is no rush to eat, no hurry to leave; it’s a delight as simple as a fresh, nourishing meal. “We are not pretentious about what we do here [at Radda], but we know it’s quality,” said Hassler. “Cooking is the most basic of services, and it gives so many people joy. This is
RACHEL’S INSIGHTS:
Hassler’s style is simple, pure and basic - a tribute to her European philosophies. Radda is her dream and her gift, and it is refreshing to know that this culture, not simply the fare, is available locally. With her team, Lori is helping to educate our fast-paced society on the art of slowing down.
The other chefs featured in the article were:
Tottie Kaya, Shanghai Palace
Brian Lewis, The Greene House
Joshua Hebert, Dual
