Chef Spotlight: Adam Swedberg

Adam Swedberg, 38, is executive banquet chef for the Davenport Hotel Collection. He’s been cooking professionally since he got a job on a breakfast line when he was 16 in 1995. It’s been almost 22 years.

What’s your favorite dish to cook at home? I love to fire up the grill. It doesn’t matter what time of year it is, I’m out on my back deck grilling up something. My favorite is a ribeye steak with grilled jo-jo potatoes and grilled asparagus.

Where do you eat when you eat out? I eat at Ambrosia Bistro quite a bit. It’s close to where I live and has really good food and wine. I also love to go to the Safari Room for happy hour. I have young kids so it’s hard to get out as much as I would like.

Who or what inspired you to become a chef, and how? I fell in love with the show “Iron Chef” early in my career. It was so cool to see these chefs battle and use all these foreign ingredients. This inspired me to start playing around with food and seeing it as a form of art and not just a job.

What are your go-to ingredients? I love mushrooms. I always go out and pick my own morels every spring. They grow like crazy around here if you know where to look. Also, bacon, avocado, cilantro, chili paste and smoke. I love to smoke just about anything.

What was the first dish a customer ever sent back to you, and how did you handle it? I’m not sure. But I have always believed in trying to make it right when it does happen – by promptly fixing any mistake on the dish they ordered or making them something different. Offering a discount or a free dessert also helps.

What’s a dish you’ve never made but would like to, and why? I have always wanted to roast a whole pig on a spit. I think it would bring out this primal feeling, taking you back in time and providing this great meal for your family and friends.

What dish or ingredient best represents you? Rainbow trout. This ingredient reminds me of being out in nature, camping, fishing, pan frying your catch on the camp fire. It’s simple, fresh, and delicious – the way I like to cook and live.

Smoke House Pulled Pork Chili

From Adam Swedberg of the Davenport Hotel Collection

I love to smoke pork butt for pulled pork. It’s my go-to for street tacos and pulled pork sandwiches. I made way too much for a big party one time and came up with this recipe to use up the leftovers. I loved it so much that now I will smoke extra pork on purpose just so I can make it.

4 tablespoons oil

1 large onion, medium dice

2 cloves garlic, minced

2 red bell peppers, medium dice

3 jalapeño peppers, seeded and minced

Kosher salt, to taste

2 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon cayenne pepper

3 tablespoons cilantro, chopped

2 pounds smoked pulled pork

2 (15-ounce) cans diced fire-roasted tomatoes with juice

1/2 cup bourbon

3 (15-ounce) cans chili beans, drained

2 (15-ounce) cans black beans, drained

Pour oil into heavy-bottomed stockpot and place on high heat for 2 minutes. Add onion, garlic, bell peppers, and jalapeños. Season vegetables with salt, chili powder, cumin, cayenne pepper and cilantro. Sweat vegetable mix for 10 minutes on medium heat, stirring occasionally.

Add pork, fire-roasted tomatoes, bourbon and beans, stir well, bring to a simmer and turn down to very low heat. Let simmer for 2 hours. Add more salt to taste and serve with your favorite chili garnishes, such as sharp cheddar, sour cream, green onion and sliced jalapeño.