Four Peelin' with Sous Chef Matt
Four Things we Learned about Watershed Kitchen & Bar Sous Chef, Matt Howz
In Four Peelin’ we ask four hard hitting questions to peel back the layers and share some of the characters that make up our little family. The question might change, but we’ll make sure to always ask their favorite way to drink Four Peel Gin so you can follow along at home.
Matt Howz has been with us for some time now, but his title has shifted since the first day he walked in, ran his fingers through his hair, and winked his way into stardom. Matt has worked everything from grill, fry, prep and events to desserts here at Watershed. But now, he wears the title of Sous Chef and we think it’s just his size. Formerly from the life of retail, Matt found his way behind the scenes in the restaurant and we’re excited to see him shine. Meet Matt!
Who do you look up to for inspiration in new dishes?
I draw a lot of inspiration and learn from my colleagues. It’s cool being in an environment where collaboration and creativity is encouraged. Outside of them, I dig through a lot of cookbooks and other food related literature. The book I’m currently digging through is “Rustic” from the restaurant Fernandez & Wells.
What’s your favorite way to drink Four Peel Gin?
Four Peel Gin is the sickness! So many baller ways to sip on that nectar of life. I enjoy it neat mostly, maybe a twist of lime and some Fever Tree club soda. If I’m feeling a bit sassy I’ll take a swig out of a grapefruit raddler, replace that swig with a courageous amount of Four Peel Gin and continue on with my good times.
If I’m trying to impress my friends at a classy fine dining establishment, I’ll order a martini with Four Peel Gin in the mix. Also! The little olives stuffed with blue cheese? Like six of those. Nay, seven! I’d eat those all at once like the savage that I am, then slam the martini with great flourish and order another. ALSO ALSO, if you’re into making confections like I am, you can swirl in some Four Peel Gin into a ganache or butter cream to add some of those big citrus flavors and a nice boozy note.
What would you like to introduce to Columbus, that you feel isn’t already represented?
I think Columbus has grown and changed so much over the past five years, that it’s hard to keep up. But I would personally really enjoy a late-night food scene rich with diversity, not having to drive at minimum an hour and a half to ride a rollercoaster, and one of those blue ice cream cone wonders that Snoopy bogarts all to himself. But I digress.
You are in a spaceship flying to a new planet: You get to pick a co-pilot and four things from Columbus. Who are you flying with, and what do you bring?
AN OUT OF THIS WORLD SPACE TRIP!?!? I’m definitely taking my majestic floofy life partner Albus Baldir the Floof as my copilot. He will be in charge of staring at all of the mysteries that space offers. I’m taking an XL Granddads double pepp with mozzarella pizza for Albus to sniff and then quickly reject (I shall then consume said pizza). A bottle of that exquisite Four Peel Gin straight from the still. The entire collection of Battlestar Galactica, solely for Adams’ sage advice on the hurdles of space exploration. And of course, a tub of Jeni’s Goat Cheese with Red Cherries ice cream.
Thanks y’all and hope to see you at Watershed Kitchen and Bar!
