In the weeks leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the third annual food festival on Sunday, March 17.
Sandra Lockard originally founded Taza Bistro with her husband, Nick, as a food truck. She quickly realized that her preferred styles of cooking would be better served via a brick-and-mortar venue. Lockard, who also serves as the restaurant’s executive chef, describes Taza Bistro’s Mediterranean fusion cuisine as a melting pot of Middle Eastern, French, Greek, Italian and Spanish influences. Here’s what’s she’s cooking up for Dish Fest.
What are you preparing for Dish Fest?
Taza Bistro is preparing two dishes – roasted pork tenderloin and a mezza trio of house garlic hummus, olive tapenade and zaatar olive oil, served with pita slice.
What do you like about these dishes?
The tenderloin is one of our popular catering dishes. The pepper honey rub gives the pork a unique flavor and tenderness. The apple reduction completes the dish by bringing out the savory taste of the pork with the light sweetness of the honey and apple. It’s a very well-rounded dish when served with garlic smashed potatoes and wilted spinach. The mezza trio is my favorite appetizer because our garlic hummus is very unique in flavor and texture… We make it in-house, and our customers rave about it, so I wanted to share this with attendees of Dish Fest.
Name a fellow chef you admire and why.
I think every chef in our industry possesses unique talents and skillsets. Being a chef isn’t easy, so the chefs that I admire are the ones with dedication, passion and creativity to be able to produce hand-crafted, unique and flavorful dishes that are different from the norm.
How would you say Taza differs from other Mediterranean restaurants?
What sets Taza apart is our unique flavor profile of gourmet Mediterranean fusion flavors. We are different from what most people perceive Mediterranean to be. Some think it’s Middle Eastern kebabs, some people think it’s Greek gyros. Taza is all of those and more. We are known for dishes that you can’t find anywhere else like our creamy lemon mushroom chicken, our Cyprus salmon, our hand-made lamb and beef gyro meat, and for our dedication to tending to guests with dietary restrictions, especially gluten-free.
What made you want to become a chef?
I have a passion for creating food that delights my guests. I enjoy seeing the smile on people’s faces when they try my food. I like to make balanced dishes with protein, vegetables and grain. My dishes are gluten free (with the exception of bread and pasta, which can be substituted for gluten-free) without any fillers or additives. Simple ingredients that you can pronounce are my secret ingredients to delicious dishes. I love catering and that’s what got me started as a chef.
