Scott Geisler

Heavily into authentic Mexican cuisine thanks to Rick Bayless -- tacos of all kinds (with real masa), empanadas, chili-based stews, moles (all kinds, but especially poblano), etc. Also love to do some Italian stuff; consider myself expert at risotto, for instance. Love to grill, and have done everything from turkeys to chickens to beef tenderloins and every kind of pork known to man. Believe that grilled meats and often vegetables add critical dimension to many dishes. Also love to do 'one-pot' meals with lots of fresh ingredients. Don't like the word 'stew' because it has too many negative connotations from childhood! Custom chili recipes, French onion soup, cream soups, braised meats and vegan dishes . . . you name it. Also love to do Asian dishes, especially from Southeast Asian countries like Thailand and Vietnam. Stir fries of course. And finally, I love to cook big breakfasts with egg dishes like omelets (fluffy as possible) and fritatas. Alas, my wife holds eggs in the highest disdain, so I'm a bit hamstrung there.