Coming home

It’s every man’s wish to come home from a long day and have his lovely wife greet him at the door with a chilled martini and a kitchen puffing out scents of heaven. Well these days, the women worth marrying can still perhaps do that while juggling their hedgefunds or foreign accounts that demand their attention during dinnertime. More often than not, a true sweetheart will have an oven hot pizza pie delivered as you watch Fear Factor on cable.

Well, if you have any dreams of idle domesticity in the city – you can lay them to rest. However, you can enjoy this Friday’s special night at Restaurant 12, Greenbelt. Both home for the holidays Paris —based Stephanie Zubiri and LA-based Giselle Toengi create the dream home atmosphere with their specially whipped goodies! Stephanie surprised everyone early this year with her great performance at the same restaurant with her unique homestyle fare. Giselle has been bartending in LA and most memorably at some lucky friend’s parties (last one was Ystyle columnist Chut Cuerva’s bash at Wherelse? last Saturday) . Together they are sure to create a riot this weekend as Stephanie surprises with more exotic selections and Giselle with venomous libations!

Stephanie Zubiri talks nosh…

How has the notion of cooking changed?

Cooking is an art. I feel most chefs and gourmands nowadays realize that food is not just a necessity. It is not solely about feeding but about creating. It’s no longer about the housewife or iron maiden of the kitchen but about an artist expressing himself through food. See, food is the only art form in which the artist can truly reach out and be (literally) a part of his audience.

What do you enjoy most about it?

Making people happy through food. Oh and the feeling like I’m God in the kitchen!

I heard that you hated studying at Cordon Bleu…

Ooh.. hated is a strong word. I enjoyed the people, the experience and gained a lot of knowledge on basic techniques. I just found the curriculum too strict. Too traditional. I’m not very fond respecting recipes and not being able to show my personality. Neither am I fond of having to hack a whole rabbit into eight pieces. It was staring at me!

With all the career options that you are faced with, what made you decide to pursue a career in the kitchen?

Actually, I am not pursuing a career in the kitchen. It’s more of a hobby. Something I enjoy. Being in Cordon Bleu and cooking everyday made me realize what I really love about cooking. It’s the whole entertaining experience. Not just the food, but also the cocktails, the wine, table setting, music, etc. Seeing the guests enjoy! Honestly I couldn’t spend the rest of my life in the kitchen everyday... I can’t miss out on all the other great things in life that exist outside the kitchen! I’m thinking of diplomacy now.

What will make your encore performance at 12 different?

First off, the menu is completely different. A little more exotic and experimental. I can’t even tell you what genre of cuisine it is! Plus I learned to be more precise and meticulous. You can expect cuisine that is a bit more refined now. And desserts! My first time to do desserts!

Are you into the healthy stuff or no-nos full on comfort food array?

It really depends on my mood. Right now I’m in this health mode and it will reflect a bit on my cooking. But truly, my philosophy is – whatever is good – serve it! It can be Italian and Japanese on the same menu .

What was one dish you regret making and what was the lesson learned?

Macaroni, mayonaise and fruit salad. Disgusting. I made it when I was nine for breakfast and served it to a good friend of my mom’s. Lesson learned? It’s pretty obvious. Yech!

What s the best way to learn cooking?

Practice and experiment. Don’t be afraid to try new things, new combinations and to fail. The important thing is to remember what works and what doesn’t!

Giselle talks slosh…

Has being a barfly given you an advantage in being a bartender?

It’s worked the other around I’m such a generous tipper now. Being a bartender has made me more understanding of what’s going on in the restaurant and I’ve learned not to be a demanding customer.

What are the golden rules of bartending?

Never ask someone where their wives are, always offer them a drink when they are about to have their last sip, always upsell – like when someone orders vodka cranberry offer grey goose or kettle one instead of a cheap vodka, never give them the bill when they have not asked for it and always give them a free round if they have had more three drinks.

Big no-nos behind the bar?

Eating, smoking… Drinking is a definite yes! ( to taste).

What are your signature drinks?

I have to say its my apple martini…I use fresh green apple puree instead of plain juice.

How did you start bartending?

I went to school, I think it’s necessary. I learned to be efficient and speedy. The terminology as well as the liquors and cordials and their proof of alcohol. All of which as essential in creating good drinks and being a responsible bartender.

Do you have any special drinks for your tenure at 12?

Vanilla Kiss, Nnuts and Berries ,coco martini and mango daiquiri

How does a bartender work in style?

A really funny story is when someone forgets to tip me and leave me 90 cents. I graciously give the tip back and tell them that they may need it more. Tipping shows respect for your job. When people try to pick me up I tell them its not part of my job description and tell them that their chances are slim to none!

Stephanie reigns at the nosh n’ slosh hub of Restaurant 12 tonight, while Giselle joins her Saturday with her wicked cocktails!

Call 757-4568 for reservations.