Meet Chef Kathryn Rogers
How long have you been cooking?
Since I could stand. My earliest memories are with my Mom in her kitchen. I always knew it was a part of my soul. I first launched Vivacious Dish as a food blog in 2011, and then as a full-fledged business in 2016.
What is your cooking style?
Cooking is a dance with Mother Nature. She provides an abundant harvest, and I get the honor and privilege to style her creations in ways that showcase their deliciousness and beauty. With fresh, local ingredients, the job of a chef is simply to infuse love and joy into the preparation of delicious food. Maybe you could call that farm-to-table with intention?
What made you pursue a career feeding people?
Food is the great leveler across ethnicities, economics and backgrounds. When we sit down to a meal together, we are all equals. I like creating opportunities for people to connect around delicious food that inspires joy, celebration and conversation. Healthy food is also the foundation of good health. When our bodies are nourished, we can approach all aspects of our lives with more energy and focus.
What do you love to cook at home?
I’m obsessed with the fresh squid from Tuna Harbor Dockside Market. I love the time it takes to clean each one – it’s meditative - and it feels good to work with local ingredients coming right out of our ocean. I quick fry the tentacles with tapioca flour and coconut oil as an appetizer, and then I use the calamari rings in a lemon white wine sauce that I pour over mung bean linguine. Topped with fresh basil, it’s a decadent celebration of our local bounty!
I also love making healthy desserts, and I am always testing new recipes. Friends who come to my house have grown to expect sweet treats, everything from vegan key lime cheesecake to chocolate avocado pudding.
What is your favorite restaurant in San Diego?
Ceviche House in Old Town. Chef Juan Carlos always does an amazing job of highlighting our fresh, local seafood with creativity and flair. Also Garden Kitchen. Chef Coral knocks it out of the park every time!
If you were a piece of produce, what would you be?
A passion fruit because it has a tough shell, but on the inside it’s soft, juicy and sweet and a little tart!
Click here for some sample menus from Chef Kathryn.