1) What inspired Sqirl? And the name?

I worked as a pastry chef in the south and part of the culture of cooking in the south is around preservation. When I moved to Los Angeles and realized the varieties and quality of produce, I was drawn to preservation as a means of holding on to it for as long as possible.

Sqirl (pronounced Squirrel) is really the marriage of Girl and Squirrel. Canning is about Squirreling things away…and here I am doing just that.

Sqirl started as a conversation between myself (a cook) and a friend (Designer, Scott Barry). I’ve always found importance in a product being of quality from both within, in this case the food, and on the outside, the design. I felt passionately about creating a product that had it all, and I worked tirelessly on the recipes while Scott created an Iconic package and aesthetic for Sqirl.

2) What is your favorite meal?

My favorite meals tend to be ones where ingredients shine, but the delicate hand of a chef can be felt. It can be a perfectly roasted chicken. Or Pan Seared Broccoli finished with Occhipinti Olive Oil, lemon and zest. Fresh Ebi (spot prawn), on its own. A bowl of smokey Babaganoush. Or al dente cacao e pepe.

3) Where do you see yourself in ten years?

Here! I’m proud of the food we’re doing and I hope that I can have a number of other establishments that not only feel like integral restaurants to the community but also continue to push boundaries through the quality of ingredients sourced and the refinement and perspective of the chef.

4) Are you a mermaid or forest fairy?

Forest Fairy. I love being in the trees, being lost in the middle of vast greenness. The restaurant is bustling and when I need a bit of respite I find myself near (Griffith Park) and far (Sonoma County) experiencing air moving through the leaves and the birds talking to each other. The Forest makes me feel very alive.

5) I love the vibe at your place. It reminds me of San Francisco. Is this the new path for eateries in LA?

I hope so! In London, places like Ottelenghi and Fernandez and Wells shine in small spaces with attention to food and drink. It’s amazing to see that it’s working here in Los Angeles and hopefully there will be more that popup that deliver a considered product in a warm environment.

7) Whats’ the secret to those brioches or rice bowls?

Start with quality bread or quality grains. Sprinkle in perspective. It will be delicious, I promise!
(With the rice bowl — it’s the sorrel and preserved lemons!! Find sorrel and blend with good olive oil. You can mix this with the rice with a bit of sea salt or use it as a salad dressing or even as an addition to Salmon…that’s the traditional French combination). Preserved lemons make everything better, so that’s a must in a pantry as well.