Luxury Attaché Exclusive Interview | Chef Franklin Becker, The Little Beet Table
With the success of The Little Beet since its opening ten months ago, it comes as no surprise that its sit-down sister has followed suit, bringing Chef Franklin Becker’s “gluten and guiltin’-free” fare to the Park Avenue foodie scene. In anticipation of The Little Beet Table’s opening, Luxury Attaché sat down with the man himself for the skinny on Becker’s new outpost and his very own cookbook, “Good Fat Cooking.”
LA: Tell us a little bit about yourself.
FB: For many years, I was the corporate chef of EMM Group and oversaw the menus at Abe & Arthurs, CATCH, and Lexington Brass. My background is primarily in sit-down environments and fine dining.
LA: What was the inspiration behind introducing a sit-down element to the Little Beet family?
FB: It was sort of the plan from the beginning, stemming from people always mentioning that they’d like to be able to sit, relax, and enjoy their meals at the original Little Beet location. Here, we wanted to create that environment while catering to people with Celiac disease and other allergies or dietary restrictions.
LA: What’s your all-time favorite dish to cook from the Little Beet Table menu?
FB: I’d say the acorn squash with hazelnuts and acacia honey. The recipe’s in the book!
CHEF FRANKLIN BECKER’S ACORN SQUASH
1 acorn squash, seeded and cut into 8 wedges
1 tablespoon sea salt
½ teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
2 tablespoons acacia honey
2 tablespoons grated Parmesan cheese
¼ cup blanched hazelnuts, toasted
1 tablespoon parsley leaves
Juice of 1 lemon
Preheat oven to 350ºF. In a baking dish, place the acorn squash flesh side up. Season with the sea salt and cayenne pepper and then drizzle with olive oil. Cover with foil. Bake until fork-tender, about 35 minutes. Remove the foil and drizzle the squash with the honey. Bake for 5 minutes. Arrange on a platter and sprinkle with the cheese. Garnish with the hazelnuts and parsley, and drizzle the lemon juice over. Serve warm.
Recipe courtesy of Franklin Becker, “Good Fat Cooking” p.146.