Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers. We spent a day in the kitchen with him a couple of weeks ago and were grateful for the warm welcome.

Porridge

8 oz pearled barley, soaked overnight

2 Qts vegetable stock

8 oz medium dice butternut squash

1 small onion, small dice

2 cloves garlic minced

4 oz shredded white cheddar

2 T butter 

2 oz organic roasted chestnuts

Poached eggs

In a tall narrow saucepan over medium heat combine squash, onion, and garlic, and sweat until tender. Add soaked barley and stir to combine. Cover with vegetable stock and bring to a simmer while stirring over medium heat. Once warmed through add butter, chestnuts and cheddar, and salt and pepper to taste. Transfer to a shallow bowl and top with poached eggs, cheddar crisp, and chopped chestnuts.

 Cheddar Crisps

8 oz shredded cheddar  

Preheat oven to 300 and spread shredded cheddar in a flat single layer on a sheet tray lined with a silpat. Bake in 15 min intervals until golden and crispy!