On The Line: Alison Peters Of Brio Tuscan Grille, Part Two

What do Mexico, Entourage and gardening have to do with Brio Tuscan Grille's Alison Peters? She's about to let you know. Stick around for our conclusion to this week's chef interivew.

Part one was yesterday. Miss it? Well, now you don't have to.

Tell us something most people don't know about you.
Most people don't know that I used to be a Park Ranger at Fire Island National Seashore on Long Island. It was an incredible experience that I treasure to this day.


Do you have any skills that have nothing to do with food?
When it comes to skills outside of cooking I would have to say that I'm a fantastic gardener; I was born with a green thumb. I'm also skilled in horseback riding, it's a true passion of mine!

You have a whole day to yourself; what do you do?
When I have a whole day to myself, I typically spend a lot of time tending to my garden, and I love cooking throughout the entire day. There's nothing better than using the produce you grow yourself to make homemade and healthy meals.

Tell us about growing up in New York and living in New Orleans.
Growing up in suburban Long Island was a great experience; it was wonderful to have the Beach, the city and mountains for skiing all within driving distance.
Living in New Orleans was unlike any other place I had lived or visited. Working with the Brennan family was such a wonderful experience for me. It really taught me the art form of being a Chef and the passion that's behind creating amazing food.

Last book you read or last movie watched; how was it?
The last movie I watched was Entourage – The Movie. it was very funny and light. I enjoyed it.

Last thing you looked up/searched online:
The last thing I looked up online was a recipe for Shishito peppers. I was able to find a great recipe that paired perfectly with my fresh, grilled eggplant!

What's your favorite childhood memory?
My favorite childhood memory is going to the beach every day during the summer. My parents were teachers and they were able to take us to the beach often because they were out of school during the same time we were.

What turns you on– creatively, spiritually or emotionally?
Famers Markets. I love everything about them! Having fresh, local products at my fingertips… there's nothing better.

What was the last vacation you took? Any vacations lined up?
The last vacation I took was to Mexico. I loved it so much that I'm going to go again over Thanksgiving!

What would you be doing if you weren't in this business?
If I wasn't the Culinary Concept Director and Chef for Bravo BRIO Restaurant Group, I would be a veterinarian.

Hardest lesson you've learned:
The hardest lesson I ever had to learn was that everything happens for a reason. And not just learning the lesson itself, but figuring out the reasons behind the bad and good.

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