“Chef Wanted” host Anne Burrell, who in May filmed an episode of her Food Network reality cooking show at Seymour’s Tavern 1757 on Route 34, spoke to the Valley Indy by phone last week about the shoot, her two days in the Valley, motorcycles, and airports, among other topics.
In the show, four chefs compete for a top job at a restaurant — in this case, Tavern 1757, owned by Tony and Tonino Mavuli. The episode filmed in Seymour, titled “A Countryside Tavern,” will air Thursday, Aug. 22 at 10 p.m.
Tonino Mavuli said Monday the restaurant is about half-booked for a viewing party the night the episode will air, with a menu based on the recipes that got the winning chef the job.
The Valley Indy’s interview with Burrell is below.
Valley Independent Sentinel: Your show came to Tavern 1757 in Seymour when they were in need of a chef. How bleak was the picture for the restaurant?
Anne Burrell: It’s a charming little spot, it’s beautiful and it’s in a gorgeous place. Sadly it wasn’t able to be open because they didn’t have a chef. This darling little restaurant was just left unattended. The situation was pretty bleak.
VIS: Did Tony Mavuli and his crew go all crazy, like the weirdos from Amy’s Baking Company on “Kitchen Nightmares?”
AB: Tony and Tonino? No. I don’t think that’s how they roll.
They were lovely, though. You can tell they really care and they’re really passionate about what they do. They used as many of the bricks and the rocks and beams that were in that building from 1757. It’s been assembled with a lot of care and love and attention, and they were looking for someone to shepherd that.
VIS: So now that there’s a new chef are they good for the long haul?
AB: From what I hear the chef is getting along really well and getting along with Tony and Tonino very well, which is good. I love to hear that because it shows we picked the right person.
VIS: Anything notable you remember about Seymour, or the Valley in general?
AB: Just that it was so beautiful. I was there on a couple of really lovely days.
VIS: Did you manage to get to any other Valley eateries on your down time?
AB: The only place where I had the chance to go was the Dew Drop Inn, for their thousands of types of chicken wings — they had a lot of different kinds. It was sort of exciting. I was with some people from the crew, so we all ordered a different kind and passed around and shared.
It was delicious. Chickens wings aren’t something I’d have often, but if I was going to we picked the right place to do it.
VIS: You tweeted that day you wanted to take a motorcycle ride.
AB:I was just feeling the motorcycling spirit because we were at the Dew Drop at there were a lot of motorcycles outside, it was just a perfect day, the trees were gorgeous, and we were right along the river.
VIS: Do you ride regularly?
AB: I don’t at all. I have a bicycle that I ride around Manhattan a lot.
VIS: I guess you never have to worry about helmet hair — sorry, that was a low blow.
AB: Oh please. My girlfriend rides motorcycles and I insist that she always wears a helmet.
VIS: The HBO show “Treme” has a character who makes it as a big-time chef. Have you seen it?
AB: I haven’t. It’s always been on my list of stuff to watch. I don’t get to watch TV all that often, though. I’m more into downloading stuff on ITunes and Netflix these days.
VIS: You travel all the time, it seems. Which airport has the best food?
AB: (Laughs) I’ve been in so many airports that they all start to run together.
I will say every time I land in LA, I tell the driver ‘In-N-Out Burger, please.’
In terms of eating in airports, I have to say a little bit partially, New York airports have really stepped up their game in terms of what they have to offer in terms of food. Terminal 5 at JFK and Even La Guardia now, a lot of people want to be involved in that. Chicago has some good food, too, like Rick Bayless‘ stuff.
VIS: You’ve worked previously with Mario Batali or Guy Fieri. Who’s the biggest prima donna?
AB: (Silence, then chuckling) I will say that they’re both delightful to work with.
