In an industry where men dominate the top tier of kitchen jobs, Kirstyn Brewer is one of the few female chefs in the U.S. As a native Californian and a graduate of the California School of Culinary Arts in Pasadena, Brewer started as a line cook for Whist Restaurant at the Viceroy Santa Monica and then moved to lead cook for The Bazaar at the Beverly Hills SLS Hotel.
Brewer continued on as the sous chef of Westside Tavern in Los Angeles before moving on to Victor Tangos in Dallas in January 2013. She hopes patrons will connect with her fresh take on the menu, dishing up witty yet satisfying dishes.
EWM: What’s happening at Victor Tangos for the holidays?
BREWER: This fall/winter will be really fun! We will have spin offs of some fall classics, like kabocha squash okonomiyaki. Expect lots of flavors, and textures! We will also be keeping it relatively light so diners can taste lots of items.
EWM: Why do people love butternut squash during the holidays?
BREWER:Butternut squash scratches the itch of classic sweet potatoes, or butternut squash in a different way. The flavors are familiar, but the ingredients are unique.
1 large Butternut Squash
2 Tablespoons butter
Pomegranate seeds from 1 Pomegranate
1 Tablespoon Za’atar
Cut the squash in half and remove the seeds from the center. Season with salt and a
little oil and bake until very soft at about 350 degrees (usually about 90 min- 2 hours).
Scoop flesh from squash when slightly cooled and run through a food mill, or potato
press. (You want it to be smooth, but do not blend it or it will be soupy). Season with
salt, and stir in butter.
Serve with a dollop of Greek yogurt, drizzle of pomegranate molasses, some seeds and
a sprinkle of Za’atar. Garnish with some minced chives.
Victor Tangos is a high-energy, upscale restaurant located Dallas, TX.