Kitchen Inquisition: Kane Vette - NBC 6 South Florida

Kitchen Inquisition: Kane Vette

Smokey Bones' Chef Kane Vette talks the secret to perfect pasta, garlic, garlic, and more garlic, and the first dish he ever made

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    Kitchen Inquisition: Kane Vette

    For Chef Kane Vette, it seems as though he and Smokey Bones Grill were destined to "meat".  Being an avid grill-lover, it's a foodie area he knows very well. Now open in Fort Lauderdale, Smokey Bones boasts that simple, good cooking that'll make your mouth water and leave you satisfied. But first, Chef Vette talks the secret to perfect pasta, garlic, garlic, and more garlic, and the first dish he ever made.

    I'm sure all the dishes on each of your menus are like your children, but if you had to choose only one dish from the menu, which ones are you most proud of?
    Pulled Pork. It is so simple, and so incredibly delicious.

    Most popular item on the menu? 
    By far, the baby back ribs.

    How would you describe Miami's dining scene? 
    Limitless.

    The secret to cooking perfect pasta? 
    With all cooking, you have to have all your tools in place before you start.

    At what point did you realize you were destined to be a chef? 
    I’ve always had a passion for food. The first time I drove by the Art Institute and saw the chefs in the window, I knew I was going to go there.
    The 5 ingredients every kitchen should have?
    Garlic, salt, garlic, pepper, garlic. Did I say Garlic?
    The 5 utensils every kitchen should have? 
    Start with the basics: a sharp knife, spatula, spoon, tongs, and a whisk.

    First dish you learned to make?
    Spaghetti Marinara.

    Favorite dish to make at home?  

    Anything I can grill.
    What's your favorite food to eat? In other words, what could you live off of for the rest of your life if you had to?
    Anything grilled.
    Tell us a little more about your restaurant.
    It's all about the BBQ. Our smokers are huge. And they are going all the time.
    If there’s one tip or piece of advice you could give to all aspiring chefs out there, what would it be?
    You have to have a passion for service…and have to thrive on the stress.