Terrance Brennan

How did you get involved with City Harvest?
I’ve been a part of City Harvest for so long that I can’t recall how I first got involved and engaged, but it is certainly a cause that I am passionate about and believe in strongly.

Why is hunger an important issue for you?
As the greatest nation in the world, it is so ironic that we have so many people who are hungry in this country. Couple that with the business that I’m in, and that gives me even more motivation to do my part to feed the hungry. I cook to give pleasure to people in my restaurants. It also gives me pleasure to provide food for people who need it to survive. It’s unconscionable that there are people starving in the United States in 2010, and I want to do what I can to help change that.  

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
Because of my involvement with City Harvest I see how every little bit helps.  If one person gets a meal as a result of my support then that’s one less person hungry.  The numbers don’t have to be huge to make a difference, although the goal is to reach and feed as many people as possible.  It is so easy to take eating for granted when you’re in this industry, because you’re always surrounded by large amounts of food.  Through City Harvest, I get to see how great the divide is between those who are hungry and those who aren’t, which is a valuable awareness.

What is your favorite hidden gem of a restaurant in New York City?
Casa Mono

What is your favorite type of food to eat?
It’s like asking who your favorite child is. But if I really had to narrow it down, I’d say Mediterranean – French, Italian, and Spanish, as well as ethnic foods, like Thai and Japanese. 

What is your favorite type of cheese?
My favorite type of cheese is Torta del Casar, a sheep’s milk from west central Spain that has an intense, rich flavor. I like it when it’s ripe enough to be spooned. 

What can you not live without in your kitchen?
Salt and olive oil.

What is in your refrigerator?
Organic milk 2%, orange juice, butter, water, white wine, champagne (because you never know), mustard, capers, anchovies, yogurt, cheese and charcuterie.

What inspired you to become a chef?
My parents owned a restaurant, so my experiences working in their restaurant from the ages of 12-14 greatly influenced and inspired me.

What is your favorite junk food?
Ice cream, doughnuts, chocolate (though, in moderation it’s healthy), and Neapolitan / Roman-style pizzas.

What was it like setting the Guinness World Record in 2007 for the world’s largest fondue?
It was a lot of fun, especially since my friend John Folse was involved. The tremendous effort and the spectacle of making it happen were dramatic and action packed. The most satisfying thing was that we donated it to City Harvest and it went toward approximately 5,000 meals.

What plans do you have for 2010? Anything new coming up?
I am working on a restaurant in Chicago and one or two more in New York. A pizzeria/trattoria, and I have a Spanish tapas restaurant concept I’ve wanted to do forever.

Do you have any suggestions for people on a limited budget that would still like to enjoy a nice meal out?
Because of the recession, restaurants are using more promotions to attract diners. So I would encourage people to check around for special promotions and e-mail subscription services that promote great restaurant deals. Also, a lot of restaurants like Picholine have bar menus that allow you to have the Main Dining Room Experience at a fraction of the cost. Many restaurants are running restaurant week throughout the year, like we do at Artisanal Bistro and Bar Artisanal.

What was the last best meal you had?
When I was at the South Beach Food and Wine Festival a few weeks ago, I had a good meal at Hakkasan restaurant in the Fontainebleau Miami Beach.

What would your last meal be?
Something simple. My last meal would be caviar with buttered toast; pasta with white truffle; and chocolate. Most importantly, to drink I would have a 1990 Krug Clos De Mesnil and a 1990 DRC Domaine Romanee Conti.

Reader question to Terrance:

What are the best (accessible) cheeses to make a great fondue?
Be creative. There are no limits to the cheeses you can use in a fondue, so choose cheeses you ordinarily love to eat. At Artisanal we use a blend of Emmenthaler, Vacherin and Comte for our Artisanal Blend Fondue, in addition to Gouda & Stout and Manchego and Chorizo. In February we celebrate Fondue Month, where we prepare a different fondue every day, further proof that the possibilities are unlimited!

• At the Chef's Table
• The Food Council