Chef’s Series Part Un
An evening with Joshua Lanning
We worked together with Josh at SingleThread back in 2016. He now resides in Peoria, Illinois, and is coming to collaborate with us on a very special menu. We welcomed him & hosted his collaboration dinner on Saturday, March 23, 2024.
Just like old times, we talked about the hospitality industry and his experiences over big beers.
What are you currently doing and where are you coming from?
Currently I am part owner of a BBQ restaurant in Peoria, IL called Slow Hand BBQ. Also, over the last year I've been putting on a pop-up called BrightBird Chicken. I've had fun with a private dinner series called Mujo where I come to a home and cook a tasting menu paired with lovely wines or at a venue that changes regularly, giving the guest a full hospitality experience. Coming up, I'll be cooking at The Masters in Augusta, Georgia which is a really great honor for me.
Describe your cooking style?
I'm thankful for a pretty unique culinary career that has formed how I can cook. I really enjoy curating an experience at that time and place. I love comfort food yet fine dining. I love tongs and like tweezers. I strive to be simple but tend to over complicate. At the heart of it, if I can make someone the best burger they have ever had or the best tasting menu I can possibly create, I am happy with that.
Any culinary heroes?
As much as I've idolized some really amazing chefs in my past (Jacque Pepin, Rene Redzepi, Pascal Barbot, Pierre Gagnaire, Michael Anthony, David Bouley, Christian Puglisi), the people i've worked directly next to have had the biggest impact and to see them go on and do great things both in and out of the culinary world is special for me.
What are some values important to you food /kitchen wise?
The Laws
Don't waste my time
Don't die
Trust no one
Protect your sh*t
Don't suck
Taste Everything
Don't let your guard down
Overall, care for yourself, your team, your guests & the food you purchase.
What has been the most formative part of your career to date?
I have two. First, moving to NYC at a young age to learn how to cook and really getting a full immersion into what it takes to be good at this and to care for this career so much that, no matter how hard, you keep moving forward. Second, Opening SingleThread has been one of the hardest and greatest times of my career. I learned so much and made the best of friends.
What kind of sandwich would you be? And why?
A Japanese Egg Salad Sandwich. Cause I'm delicate, and fatty, and basic AF. But I can be refined. Treat me just right, I'll do right by you. Treat me badly, I'll punch you in the gut and make everyone around you distrust you.
