Gearing up for The Hashbrown on Saturday, March 19, we introduce our third guest chef, Bruno Rohner of Rohner Letterpress! This is a homegrown gem we at Spudnik highly suggest checking out. Get your tickets to the 2016 Hashbrown Chili Cook-Off to help determine their fate!
Organization: Rohner Letterpress
Guest Chef: Bruno Rohner
SPC: What is your role with your organization?
Bruno: I’m the fearless leader.
Spudnik Press Cooperative (SPC): What should people know about Rohner Letterpress?
Bruno: Our main goal is to print beautiful and tactile pieces for design-focused clients using letterpress, foil stamping and other specialty techniques.
SPC: Can you think of a brief description that could represent BOTH your organization and your chili?
Bruno: A potentially combustible mix of ingredients that end the end come together beautifully.
SPC: Can we leak any details about what our guests can expect to find in your crockpot on March 19?
Bruno: Bambi.
Brunos’s Favorites:
Favorite Chef: Charlie Trotter
Favorite Restaurant: Urban Belly
Best soup you’ve ever had: Bundner Gerstensuppe
Favorite Type of Bean: Garbanzo
Favorite Recipe:
Sambal Chicken Skewers
Ingredients SERVINGS:
4 1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Preparation
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.