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Grillin’ and Chillin’ with Chef Dale Talde

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It’s safe to say Chef Dale Talde knows his way around a kitchen. The son of Filipino immigrants raised in Chicago, James Beard Award nominated Talde competed on two seasons of  Top Chef, and guest-judged in Top Chef Amateurs, Chopped, and Beat Bobby Flay. He has competed on Top Chef Duels, Celebrity Chopped and Iron Chef America. He also owns several restaurants throughout the country. His eponymous Talde opened in Brooklyn in 2012. This past January he opened Talde Noodle Bar in Laguardia Airport. There’s also Goosefeather in New York City.

Now the accomplished chef, restaurateur, cookbook author and TV personality is turning up the heat outside with Tastemade’s All Up in My Grill. With tips and tricks to win over the barbecue, Talde grills up everything from tacos to pizza, burgers and lobster. This season (his 4th hosting the show), he’ll be tackling backyard yakitori, DIY open-fire cooking, wok on a grill and more. Beyondish spoke with the grill master himself to see if we could steal a few tips for our own summer get-togethers. Fire up the grill!

Summertime is upon us. Do you have any top tips for the amateur griller?
The best advice I can give is to keep it simple. Start with a good piece of meat or fish. You can marinate it using salt and pepper, some citrus and a brush of soy.

Do you remember the first thing you ever grilled?
I’m from Chicago. It was bratwurst!

What is it that draws you to the grill?

First off, I love being outside with a frosty beverage. On top of that, the smell of grilling over hardwood and charcoal and the primal aspect of food over a live fire is what it’s all about for me.

How do you perfect your own skills?

Practice makes perfect. You have to get out there, fire up the grill and start cooking.

On your show, you prove that you can pretty much make anything on a grill. Is there anything you’ve tried to grill and realized it wasn’t working?

I haven’t. At the end of the day, a grill is just a heat source, so you can bake, sauté, or use any other technique on it. I love a grill because you are only inhibited by your imagination.

Tell us a little bit about the background of the show and how it came about. All Up in My Grill was born from my love of cooking on a grill, being outside, and showing people that it’s not hard or intimidating. It’s been great working with Tastemade for four seasons now. We’re continuing to make dishes that are interesting and unique, while also totally doable at home, which has always been what I love about making this show.

What’s your own favorite thing to make?
I love seafood on a grill. It reminds me of vacation.

You are also a successful restaurateur. Both Talde and Goosefeather look amazing. How is the restaurant business going?
It’s going great! Knock on wood.

Any plans to open another restaurant or write another cookbook soon?
There are always pokers in the fire, but nothing set in stone now.

AUTHOR

Elizabeth Hazard

Elizabeth Hazard is a writer, producer and photography editor. Her work has appeared in various publications and she writes frequently about art, culture, fashion and history.

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