Diver scallop, caviar lentils, farro, uni cream and tarragon. Photo by Scott Spencer.
His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the California Culinary Academy in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at Scharffen Berger, worked the wood oven at B Restaurant and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.
Then he landed at Boulevard in San Francisco, "a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30."
"My friend was working for Thrillist.com and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years."
Scott says there are many benefits to owning his own business. "I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner."
If you'd like to have Scott pedal over and cook for you in your home, visit his blog and website to learn more about Spencer's Pantry. You can also check out his reviews on Yelp and find him on Facebook and Flickr.
Heirloom tomato gazpacho. Photo by Scott Spencer.
As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.
Heirloom Tomato Gazpacho
Makes 6 Cups
1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped
1 large yellow onion thinly sliced
1 English cucumber peeled and roughly chopped
2 tablespoons olive oil
1 tablespoon salt
1/4 tablespoon cayenne pepper
2 tablespoons rice wine vinegar
Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).
If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.