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.
John Fraser, chef de cuisine of Lincoln Steakhouse & Bar at JW Marriott Scottsdale Camelback Inn Resort & Spa, is relatively new to the Valley. In November 2022, he started with the Camelback Inn after moving from San Francisco where he co-owned Rusty Southern, a restaurant highlighting North Carolina barbecue. “We had to close because of COVID,” he says. “It was about as much fun as I’ve ever had and it was heartbreaking to see it close.” We recently chatted about his plans for Dish Fest this Sunday, March 17.
What are you preparing for Dish Fest?
I’m making a braised pork shank cassoulet in a vol au vent shell. This is a variation of a dish that we currently serve in the restaurant and I love it. We developed this dish for our fall/winter menu this past year and it really hits home for me on a bunch of different levels. I come from the Bay Area and there’s a restaurant there called Zazie that did a very classic French cassoulet with duck confit. It was one my favorites.
Did you develop the recipe?
Yes, my sous chef and I did. We mixed it up a little bit and we’re using a cured Spanish chorizo as opposed to a smoked meat, like a ham hock, that you would traditionally use in a French cassoulet. Typically, the protein is duck confit, but we’re using braised pork shank. We made it our own and it’s been a big hit.
Can you share a favorite food memory?
When I joined Rusty Southern, Rusty, the main owner, was from North Carolina and he really wanted to show me Southern food. I had no background and zero knowledge of Southern food and I had never been to the South before. We went on a food tour there for a week and a half. We started outside of Charlotte and went to the western part of North Carolina, and then we made our way through the state, zigzagging north to south and west to east until we got to the coast and made our way to Charleston. That trip really changed my life and changed my perspective on how something as simple as chopped smoked pork shoulder can change literally 10 miles apart from one another.
What chef do you most admire?
When I was coming up, I was very enamored with Bobby Flay. Southwestern cuisine has always reached out to me. I also got to meet Gordon Ramsay a couple of years ago and I’ve always been very enamored with him. I’ve watched a lot of his shows outside of the U.S. Most of what you see here is very theatrical and over the top. He had a hidden camera show in Britain (Hell’s Kitchen), and, yes, he does use profanity.
