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The Dish: A conversation with chef Hal Williams
Sheila Mesulam/Staff
Chef Hal Williams of Alice Sweetwaters.
Alice Sweetwater's Bar
1996 Airport Rd S, Naples, Fl
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Title: Chef at Alice Sweetwaters Bar & Grille, 1996 Airport-Pulling Road S., Naples, 793-3700
Hometown: Bridgehampton, N.Y.
What is your education and experience? “I have been at Alice Sweetwaters for 16 years. My mentors were the good chefs I cooked for.”
What is your inspiration for cooking? “You continue to learn forever and continue to be creative forever, so you are never done.”
What is the best part of your job? “When someone enjoys what I make and tells me. That is the ultimate reward.”
What is the hardest part of your job? “Hours, hours and hours.”
What is your favorite thing to make? “I’m a Cajun and creole fan. I really like creole cooking. My wife and I love to visit New Orleans.”
What wouldn’t you want to cook? “I’m pretty game to try everything once.”
Who would you want to invite to dinner? “I enjoy cooking for my customers and my family.”
What would you make? “Barbecue shrimp and lots of French bread to soak up the sauce.”
What music plays in your kitchen? “I sing the oldies and country music.”
What would you be if you weren’t a chef? “I would probably be in sales.”
What is your favorite utensil or kitchen tool? “Cooking in cast iron. I have quite a bit at home.”
What is your favorite food indulgence? “A muffuletta from the Central Grocery in New Orleans.”
What’s in your refrigerator at home? “Half and half, clamato juice, salmon and leftover chicken.”
Where do you eat when you go out? “We are adventuresome, so we try different places.”
What do you do after work? “Read and surf the Net.”
What is your favorite time of your day? “5 p.m. It has to be 5 p.m. somewhere for a Miller.”
What is your perfect meal for summer? “Boiled lobster, corn on the cob, steamed clams and a beer to wash it down.”
What must you have in your kitchen? “A stove.”
What ingredient should every kitchen have? “Garlic.”
What spice can’t you live without? “Fresh basil is especially nice.”
What is your favorite cookbook? “Paul Prudhomme’s ‘Louisiana Kitchen.’ It has recipes and techniques on how to prepare the dishes.”
Williams gave us this recipe.
SHRIMP AND PASTA
INGREDIENTS
8 ounces angel hair pasta
7 medium to large shrimp, already peeled and cooked
4 ounces spinach, chopped, frozen or fresh
4 ounces chopped plum tomatoes
1 cup seafood or fish stock
2 ounces minced garlic
4 ounces pancetta, rendered
1/4 teaspoon red pepper flakes
Pinch salt
Pinch tarragon
PREPARATION
-- Fill a large pot with water and put on stove to boil.
-- Add angel hair pasta to the boiling water and cook as directed.
-- When ready, pour the pasta into a colander and drain.
-- Place in a bowl.
-- Heat a saute pan.
-- Add shrimp and saute on both sides.
-- Add all the ingredients and stir.
-- Saute for two to three minutes.
-- Pour over pasta and serve.
-- Serves one.
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