These days, if you happen to get an unsolicited job offer just as you’re starting to worry because your current gig is coming to an unexpected end, you have good luck. That or you’ve impressed the right person somewhere along the way.
That’s what happened to Chef Michael Peterson of the White House
Inn upon the closing of NuVo, where he formerly worked. Peterson has
stepped into bigger shoes (non-slip clogs?) and a bigger restaurant,
where he’s melding his eclectic, fine-dining cooking experience and the
Inn’s old-fashioned charm into what he describes as “modern with a
country lair.” (Brian Cross)
CityBeat: What was the last great meal you had and where did you have it?
Michael Peterson: It
wasn’t in town; it was in Orlando.
It was actually in Disney World on
my honeymoon. I had duck two ways, so one was duck pastrami and the
other one was a duck conit and it had a ginger carrot puree. It was really good. (The restaurant) was called The Hollywood Brown Derby.
CB: Speaking of duck, what’s your duck quesadilla like?
MP: It’s
a mole duck quesadilla, so it’s rubbed with a bunch of mole seasoning
and then I cook the duck in the oven for about two or three hours and
then pull it apart. It’s topped with mole seasoning and then it gets a
white cheddar cheese with it and an apple and strawberry fruit salsa.
THE WHITE HOUSE INN, 4940 Muhlhauser Road, Hamilton, 513-860-1110.
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