Crafting Culinary Comfort: A Q&A with Dan Seidman
In the realm of culinary creativity, there are few who can weave together flavours, textures, and community quite like Dan Seidman. With nearly a decade entrenched in the world of social media and recipe development, Dan has honed his craft into a delightful fusion of approachability and excellence.
Known for his knack in crafting comforting, mouth-watering recipes, Dan’s culinary journey is as savoury as the dishes he concocts. From his humble beginnings to becoming a sought-after content creator, his passion for food and connection shines through in every creation.
If you haven’t already, make sure to follow Dan on Instagram @danseidman for inspiration that transcends the screen.
Chefs, request your free samples HERE.
1. Can you share some signature techniques or flavour profiles that define your cooking style, and how do you incorporate them into menus?
I do go through phases depending on what is inspiring me at the moment, but right now I’m on a big Tex-Mex kick. Fresh and bright flavour combinations like chili-lime and cilantro are always in season and they have an inherent familiarity that so many people love. A great way to easily incorporate them into menus and cooking is to prep staples like salsa, pico de gallo, refried beans, and lime crema. With just a few pantry staples and a protein, there are infinite ways to combine these flavours into countless dishes, whether it’s a burrito bowl with grilled steak, huevos rancheros, or a big tray of nachos.
2. Can you share some surprising flavour combinations or ingredient pairings that have been a hit in your kitchen recently?
Another one of my favourite flavour profiles is Middle Eastern. Spices like cumin, coriander, sumac, and za’atar are often in my repertoire for creating bold dishes. I recently created a lamb kofta-inspired pizza that exceeded my expectations. The cheesiness paired well with the crisped lamb in a surprising way that combined bold spices with the nostalgia and approachability of pizza.
3. How do you stay ahead of the curve when it comes to discovering new flavours and ingredients for your recipes?
I grew up watching Food Network and reading cooking magazines, but today, social media is my go-to place when looking for inspiration. There are so many creative people who are putting out incredible cooking content, and it’s amazing that we are all so connected and have the ability to inspire each other in new ways.
4. What advice would you give to aspiring chefs who want to create innovative and trendsetting dishes?
I’d say to do what feels natural, not be afraid to experiment, but at the same time not feel the need to reinvent the wheel. Trends often stem from familiarity, approachability, and a small twist to a comfortable classic.
5. What inspired you to incorporate Stonefire® Naan Dippers® into your creation of the Smoked Chorizo Naan Nacho, and how does it elevate the dish compared to traditional nacho bases?
Stonefire® Naan Dippers® are a super versatile product that can be used in countless ways. I did some experimenting with them and loved the texture and flavour that was achieved after a quick fry. They puff up slightly, get golden brown on the outside but remain soft and buttery on the inside. I thought they would act as a perfect neutral vessel to carry the bold and bright flavours of my Smoked Chorizo Naan Nachos. The dish becomes heartier and more satisfying than traditional nachos due to the robustness of the Naan Dippers®, and makes for a super shareable dish that will leave you satisfied and full. There are countless ways to use the Naan Dippers®, and I’m feeling inspired to try them out in new ways.
Visit stonefire.com/foodservice to request samples of Stonefire® naan, flatbread, and pizza crust and see how they can help you increase guest satisfaction and drive profitability.
