Wine Enthusiast: You’re not a Missouri native, but you’ve changed the way many people think about Midwestern food. How have the local ingredients and purveyors influenced your food at Niche?
Gerard Craft: I think Missouri made me the cook I am today and the cook I will be in 10 years. Being in Missouri isn’t as easy as being in LA. We don’t have year-round growing seasons and we have crazy hot summers. It forces me to be more creative with humble ingredients.
WE: Name three things in your fridge at home right now.
GC: Roasted vegetables, I love to snack on them. Hummus, which is always a great snack late at night when I get home. And hopefully a roasted chicken from my wife Suzie, that’s my favorite thing to eat.
WE: What’s your favorite food city?
GC: It would have to be New York City. It has endless options and they’re all usually within a block of wherever you are.