On the Line: Alan Greeley of the Golden Truffle, Part Two

As the bustle of Newport Avenue traffic passes by, chef Alan Greeley tackles more of our journalistic inquiries, like how many degrees of separation are between him and a previous On the Line subject. With a full liquor license now under his belt, Greeley fixed up a special “martini sandwich” to celebrate. To compensate for his straightforwardness (i.e., short responses), prepare for a duo of chicken recipes tomorrow.

Hardest lesson you've learned:
Blunt truthfulness.

What would your last meal on Earth be?
Octopus cocktail.
Who's your hero, culinary or otherwise?
Dan Gurney: He's done it all.

Tell us your food-service-industry background:
Busboy, dishwasher, cook and chef.

How do you know Wing Lam of Wahoo's Fish Tacos?
Estancia High School.

Where does your restaurant's name originate from?
“The Silver Palate” in New York. I wanted something better.

How much more challenging is it to own your restaurant?
One more big toque to wear.

Are there any restaurants you've wanted to try?
Yes, Per Se in New York City.

Where do your many cultural influences — France, Spain, Caribbean, Asia — come from?
Cultural immersion, reading and dreaming.

What dish would you tell newcomers at the Golden Truffle to try first?
Greek pizza.

What would you be doing if you weren't in business?
Motorcycle riding — I raced when I was younger.

What advice do you have for those who might be thinking about a career in food?
Prepare for the long haul.

What do you see yourself doing in five years?
Bar food. [Editor's Note: It's sooner than that.]

Ten years?
In the Caribbean.

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