Anyone who has heard of Lake Placid will automatically think of skiing, medals and outdoor sports. Those who know Lake Placid will think of amazing food. This is specially true if they’ve eaten at Chef Charlie Levitz’s restaurant Chair 6.
If you are in the area, make sure to drop by, their breakfasts are to die for. You will never go wrong with lunch or dinner should you choose to dine there. We are not surprised to hear of his success. We recently caught up with Chef Levitz to ask him what makes Chair 6 a pilgrimage for those who don’t live in the area.
FriendsEat: Chef Levitz, can you tell us a bit more about the food in your restaurant?
Chef Charlie Levitz: We buy the best possible ingredients possible and prepare them in a healthy and tasteful way. We explore most types of cuisine and flavors or only requirement is to be the best.
FE: Did you cook growing up?
CCL: Yes I worked in restaurants during high school and college. I enjoyed the excitement and the people. This is important for me as I am a self taught chef.
FE: Who in your life has influenced your cooking the most?
CCL: My mom she made great meals from scratch for the family. I have tried to build on this concept.
FE: What made you decide you would become a professional cook?
CCL: I have wanted to be a chef since I was 18, it just took me a while to do this.
FE: What misconceptions do people have coming into the field?
CCL: That the work is glamorous and easy. It is very challenging to produce your very best each and every dish.
FE: Best cooking tip for a novice?
CCL: Turn down the heat; we are cooking not welding.
FE: Which three cooking tools or gadgets are your favorites?
FE: So we know about your tools, what is your favorite food to cook with?
CCL: Chocolate. It is so flexible and makes everyone very happy.
FE: When at home, what do you like to eat?
CCL: Hagen Daaz coffe ice cream, Italian wines and Pizza
FE: Your favorite cookbook?
FE: Is there a specific etiquette in your kitchen that you pride yourself in?
CCL: We treat each person with respect both front of the house and back. There is zero tolerance for anyone who does not follow this. Every staff member is trying to please the guest and does not need any distractions. All of the staff are important to the whole process.
FE: We’d like to thank Chef Charlie for taking the time to chat with us and for sharing his delicious Butternut Squash soup recipe. He’ll probably see us really soon. If you’re in the area make sure to pay him a visit.
5lbs of butternut squash peeled – place on baking sheet and roast for 1 hour in a 350 oven till caramelized
Place in stockpot with 1/2 gallon of fresh apple cider and 4 granny smith apples cut into chunks with the skins left on. Simmer for about 1 hour till all are soft
Blend liquid till smooth
Heat 1 cup of the apple cider in a skillet till reduced to a syrup reduction
Add 1 cup creme fraiche or cream and garnish soup with diced apple slices or fans and cider reduction
5993 Sentinel Road
Lake Placid, NY 12946-3501