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.
After working front-of-the-house restaurant jobs for 15 years, Angy Dykstra decided to become a chef. She went to culinary school at the Phoenix Art Institute, and upon graduating, took a job at Sheraton Phoenix Downtown as an entry level cook. Since then, she has climbed the ranks to become senior sous chef in charge of Carcara, &More lobby bar, Breeze Bar & Grill and in-room dining at the 1,003-room resort. We recently spoke about her plans for Dish Fest.
What dish are you making for Dish Fest?
I’m making salsa macha ceviche with shrimp. The macha has dried chiles, garlic, sesame seeds and oil. It’s a spicy, nutty salsa with tanginess. The shrimp will be coated with salsa macha to add flavor, and to add freshness I’ll have cucumbers, tomatoes, red onion, lime and lemon juice. I’m putting this on our new spring menu that rolls out the first part of April.
What do you like about this dish?
I love freshness with spice. I like when you still get a little bit of heat, but I’m all about acid. I love anything pickled or with lime or lemon juice.
Are you a cookbook person or do you wing it?
I wing it. That’s why I’ve never been a baker. I don’t like following recipes. I’ll have an idea of a recipe and I’ll look up 10 different versions online and then I’ll come up with something looking at those 10 different versions. Like, I’ll google ceviche and look at 10 different ceviche recipes, know what I’m kind of thinking about doing and then mold it all together to make what I want.
What’s your favorite ingredient to work with?
Vinegar. I have a small addiction to vinegar. If you see my fridge at home, it’s mostly condiments. When I cook at home, I want to have all the condiments. My spice shelf takes up three pantries, but I love vinegars. My favorite? Probably champagne vinegar and red raspberry vinegar.
