Le Pigeon's Gabe Rucker ingests a madeleine or two in this interview with First We Feast, which breaks down 10 formative dishes that ultimately shaped his approach to food. Rucker's top 10 memories include: accidentally ordering sweetbreads for the first time at age 18, learning how to make shellfish stock at Paley's Place, and continual visits to In-N-Out. "If I had the opportunity to open up an In-N-Out in Portland, I would definitely cash in everything else and go for that." [First We Feast]
Loading comments...