When it comes to cooking and preparing seafood, Nicki Hobson, chef de cuisine at Island Creek Oyster Bar, is a pro. Hobson, who’s been with the restaurant since the beginning, tells us that she writes ICOB’s daily menu based on what’s fresh and available that day. Here, Hobson shares how she spends her day-to-day running the always-busy ICOB kitchen and what’s next for the restaurant.
How do you spend most mornings?
Most mornings I wake up, roll over in my bed and look over the emails from my guys on the fish pier to tell me what came in that day. I pick what sounds good, come into the restaurant and write the day’s menu based off that order.
What are the top priorities on your to-do list right now?
Right now, planning our New Year’s and Valentine’s Day menus are at the top of my list, along with menus for other special events at the restaurant. For New Year’s Day, the brunch menu will include a breakfast sandwich with house-cured bacon, fried egg and cheddar cheese on a buttermilk biscuit, topped with truffle honey, plus a pastry basket with some of our “top hits” from 2014 – Double Chocolate Banana Bread, Ham and Cheese Croissant, Spiced Doughnut and more.
What is the best part and the worst part about your day?
The best part is being able to still say that I still learn something new every single day. Whether it’s a type of fish that I’ve never worked with or a new variety of produce from one of the local farms, I’m constantly learning. I also love watching our line cooks grow and seeing how hard they work. The worst part of my job – and I hope that this doesn’t happen too often – is when customers leave here without feeling completely satisfied with their dining experience.
If you could impart one piece of advice to our readers, what would it be?
I would recommend that everyone makes an effort to become more aware of what they’re eating by asking questions to their local fishmonger, butcher, etc. It’s so important to know where your food comes from and to understand how it got to your table.
What’s your favorite dish on the ICOB menu right now?
One of my favorite in-season items that we’re working with right now is Bay Scallops. They’re really fun to use. We’re doing a Bay Scallop Carbonara with housemade spaghetti and house-cured bacon. I’m also having a great time playing with head-on shrimp that I’ve been getting from Sky 8 shrimp farm in Stoughton.
Are there any new ICOB happenings that our readers should know about?
We have a lot going on this winter. After the holidays we’re bringing back Vine Masters, a series where we host well-known beverage professionals for a discussion and a wine-themed dinner. I’m in the middle of planning the menu for our second event on March 10 which will feature Levi Dalton, who hosts the wine podcast, “I’ll Drink to That.”
If you weren’t answering my questions, what would you be doing instead?
Right this second I would be working on the line. That’s where I’m heading right now.
Image courtesy of Island Creek Oyster Bar
