Meet Dale Talde

Meet Dale Talde

Eataly Magazine sat down with Chef Dale Talde to talk about his culinary heritage, his new book, and his favorite no-recipe dish.

Talde is the chef and co-owner of Brooklyn’s Talde, Pork Slope, and Thistle Hill Tavern and Jersey City’s Talde Jersey City and Carrino Provisions. Many recognize him from his two seasons of competing in the reality show Top Chef.

Eataly NYC Flatiron  had the pleasure of hosting the chef in September at our Birthday Bash, a dine-around of our restaurants featuring guest chefs with cuisines across the world. Chef Talde represented Asian cuisine as he prepared the primo corso. The Dungeness Crab Pancit Palabok is made with crispy pork with jalapeño, quail eggs, and scallions.

ASIAN-AMERICAN_Dale Talde w JJ Goode_cover art

How do you feel about bringing the Asian cuisine to Eataly?

I feel honored to bring my brand of Asian food to Eataly. Mario was one of the chefs who inspired me to take up cooking professionally, so this is really an honor.

What inspired your choice of the Dungeness Crab Pancit Palabok as the primo corso at the Birthday Bash?

My inspiration for doing Dungeness Crab Pancit Palabok is honoring my heritage as a Filipino-American and trying to expose people to the beauty of Filipino cuisine.

In your soon-to-be-published book, Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn, you dive into your dual identity. When you developed the recipes, how did you balance the Asian with the American?

Balance was really never an issue. We just included recipes and food that we loved to eat and thought people would like to make. My POV is as a Filipino-American, so mix and match is the nature of the cuisine and culture; balance wasn't something we were very conscious of.

You also describe in your book the significant moment when your perspective on food shifted from beautiful plating to simple ingredients. Do you have a favorite no-recipe dish that even the less chefly among us could master?

My mother’s adobo. It’s chicken cooked in vinegar, annatto, garlic, onion, and salt— a bit different from normal adobo that has soy sauce. Cook the chicken until the vinegar reduces and the chicken is tender, then remove the chicken from the pot and sauté the onions and garlic in the chicken fat. Then, when the onions have broken down, add the chicken back and serve.

So far, your restaurants are American bar food, Italian, and of course Asian — what’s next for you? 

I love Vietnamese food and Korean BBQ and would love to present my version of them.

dale talde at eataly

Grazie, Chef Talde!