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Checklist: Kim Canteenwalla of Society at Encore
Wed, Sep 15, 2010 (6:40 p.m.)
Society Chef Kim Canteenwalla
TiVo: Diners, Drive-ins and Dives. When I drive across country I always try to get off the highways and get on the scenic ways. That’s where you find America.
Recent read: Open by Andre Agassi. I watched his career from the long hair and the bandanas and Brooke Shields to serving him recently ... I had no idea that he had this love/hate relationship with what’s made him.
Condiment he loves: Society’s smokehouse ketchup. We serve [it] with our pigs in the blanket.
Always in his fridge: Vermont Butter. If you’re going to use butter, go for a great butter.
Junk food weakness: Swedish Fish. We put them up in the host stand. I can’t eat one or two. You have to have a handful.
Off-Strip restaurant: Vintner’s Grill. Right now it’s fantastic to sit outside.
Favorite ingredient to cook with: Corn. I love what you can do with it, from simply giving it a boil to grilling it with lime and chile to taking it off the cob and pureeing it.
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