Erika Gonzalez is known for her work in creating a menu focused on fresh seafood and modern American dishes, with an emphasis on sustainability and quality ingredients. Her culinary approach at Buck & Rider combines both innovation and tradition, offering a memorable dining experience for guests. She shares with us what she has in store for Dish Fest attendees on Sunday, March 9.
What will you be serving at Dish Fest?
We’ll be serving our freshly flown-in signature Buck & Rider oysters from Washington, and we’ll shuck them right on-site, of course!
What’s the best piece of cooking advice you’ve ever received, and how has it impacted your approach to food?
Let the ingredients speak for themselves. It sounds simple, but it’s the foundation of everything we do. When you start with incredible products like the freshest fish and seasonal veggies, you don’t need to overcomplicate things. That mindset helps us bring out the best in every dish, letting natural flavors shine.
When you’re not in the kitchen, how do you like to unwind or find inspiration?
When not in the kitchen, my passions are varied. I can never say no to hiking with my dogs which is a great stress reliever. I love trying new restaurants and getting to experience hospitality myself. I also unwind by reading cookbooks and pulling inspiration from chefs who like to push the envelope and try new things. What we do is ever-changing and I love to learn new skills in the kitchen.
What’s your favorite part of cooking at a festival?
The energy! There’s something electric about being surrounded by fellow food lovers and chefs who are all passionate about what they do. It’s fast-paced and fun. Plus, getting immediate feedback from people enjoying your food? That’s the best.
If you could describe your culinary philosophy in three words, what would they be and why?
Fresh. Honest. Balanced. Fresh because quality ingredients are non-negotiable. Honest because food should be true to its roots – no gimmicks, just great flavor. And balanced because every dish should hit the right notes of texture, taste and visual appeal all working together.
