What is Chef Barry’s Natural Eclectic Bistro Fare all about?

Bistro means approachable, recognizable and delicious comfort food, unpretentious, yet made with sophistication and care using real ingredients and made from scratch.

This season some of my favorites are an Organic Chicken Pot Pie served with an English Beer, a Roasted Holiday Turkey with a Wild Mushroom and Whole Grain Stuffing with Sweet Potato Pie, a healthy southern meal of Corn Bread, Collard Greens cooked with Organic Turkey Sausage, Summer Squash Casserole, Black-eyed Pea Caviar and Brisket, and a Teriyaki Grilled Salmon Caesar Salad with Minestrone Soup.

I have also been plating some bistro meals such as a Prime Rib Steak Sandwich with Root Vegetable Frites and Tabouli Salad, a Spinach and Mushroom stuffed Beef Tenderloin with Edamame and Roasted Garlic Mashed Potatoes, and a Lamb Tenderloin grilled with Blackberry Hoisin Sauce and Spanikopita Empanadas.

My approach to cuisine is often by what looks good in the market, and being a chef in private service, what my client’s tastes are for that day. I always prepare everything from scratch—stocks, quick breads, ravioli dough, empanada dough, pizza dough, pastries, dressings, etc. to leave my personal stamp on everything I serve.

American food is a forever growing realm of influences from local as well as global cultures. Latin American cuisine is becoming more popular with Basque and Spanish foods like Paella, Bouilabaisse, Spanish Eggs Benedict (Poached Eggs in a savory tomato sauce on Spelt Biscuits and Turkey Bacon), and Turkey Sausage and Potato Soup.

Some of my preferred Carribean and South American favorites are stuffed Whole Snapper with Fennel, Peppers and Tomato, Mojo-marinated Strip Steak with Quinoa and Corn Salad, Avocado and Orange Relish and mashed Plaintains, Salt Cod Stew in a rice Tomato Broth, or Salt Cod Fritters with a Romesco Sauce and Sauteed Vegetable Fried Yellow Rice, and Brazilian Black Bean Fejioda with Roasted Garlic Yucca and Collard Greens.

I enjoy preparing real Mexican Food like Fajitas, Enchiladas, Mole Stews, Chile Relenos, Fish Tacos, Roasted Chicken with Pumpkin Seed Mole, and Tequila and Lime Crab Tortilla Soup all made with fresh seasonal ingredients and organic and free range meats far surpass any notion we have of Tex Mex cuisine in America.

My influences, based on following sustainable and farm-to-table food practices as well as pioneering American Chefs like Norman Van Aiken, Rick Bayless, Alice Waters, Deborah Madison and Christina Perillo have given me the inspiration to be bold in offering a wide variety of whole grains, vegetables, and healthy and organic menus to my clients, while retaining the authenticity and comfort of the dishes they grew up with or order in restaurants.

I often think what would my client’s meal look like in a restaurant, hotel or spa, and how can I make it healthier? Whether it be Mediterranean, Italian, Thai, Chinese, Japanese or California Cuisine I approach each meal with care and diligence, taking the time to coax the authentic flavors my client and I am looking for, bringing a sense of higher nutrition to the plate without compromising the comforting look and taste of the dish.