Chef Jamie Samford loves preparing fine meats. In fact, the father of four says, “My son was eating fois gras by the age of 7 or 8.” Samford’s kids, ages 14-21, have spent much of their lives eating dinner in their father’s restaurants (Samford established Dallas’ Lola, The Restaurant and was an executive chef at Central Market’s Dallas location). At home, the family often helps dad in the kitchen, but, he says, “We often work around the grill.”
No matter the medium, Samford says the key to teaching children how to create in the kitchen is to get them involved. There’s no better way to learn (or to celebrate Father’s Day) than with this recipe for pan-seared beef tenderloin. He says, “Kids love steak. And with this recipe they can help rub and season the beef, or, if they’re younger, they can assist in the creation of the steak sauce.”
