Kirstyn Brewer, 36, from Riverside CA
I grew up in a very suburban area and both parents worked a lot. I loved food so I learned to fend for myself a bit. We did very often have home cooked meals. Everyone loved to eat. I was also always stoked to pile into the Astro Van and venture to The Spunky Steer or whatever our favorite Chinese spot was.. which was often.
Whenever I go home, my mom makes me a big pot of braised oxtails and beans with hominy. With buttery blistered flour tortillas and salsa of course. Drink is easy… ice cold Capri Sun ;)
I am currently the CDC here at Winonas. I guess I got in to this industry by accidentally/ impulsively enrolling in culinary school when I was 19, and Its taken me from Los Angeles, to Texas, to NYC and haven’t stopped cooking since.
Since moving to NYC I have found myself in a lot more hands on rolls than I had been recently. (Thanks Covid) It’s definitely sharpened my skills.
Like I said, the past year has been very much all hands on deck. I opened two different restaurants with skeleton staffs, and scrapped for the few covers we would get when no one was leaving their sofas. I am tougher.
I am also a lot more social than I was pre-pandemic. I missed the people and culture that comes along with restaurants. I am very Introverted, but don’t want to waste anymore time not enjoying the awesome people around me.
Patience, gratitude, and really rolling with the punches.
It’s summer and hot and gross so my favorites right now are the watermelon salad with cocoa nib granola, and whatever the crudo is.
I have to stick with the classic with drink. I really love our EVOO Martini. It’s so clean and perfect and the olive oil mouthfeel is just sexy.
Thats too hard, there are so many greats and i love it all. On my mind today..
spicy things from Ugly Baby
The burger at Long Island Bar
The salad and chicken from The Fly
And I’ll never turn down a table full of Sichuan or hot pot.
We have some really great momentum going at Winonas. It’s going to be exciting to ride that and keep giving our guests new things… whether that be new dishes, pop ups, parties, brunchy things… we’ll see.