How Chefs Celebrate Father's Day
6. Mark Timms, chef at The Jockey Club in Washington, D.C.
"As a child growing up in the U.K., my father and I would celebrate Father’s Day by going berry picking in the Yorkshire dales. After several hours of walking in the countryside, we would head home and give the berries to our mother, who then would make all sorts of pies and jams."
7. Ben Pollinger, executive chef at Oceana in New York City
"I like an active Father’s Day, and get the most enjoyment out of the day by seeing my kids happy. The most important thing is spending the time with my kids. Since one of my favorite things to cook at home is banana pancakes, that’s how we start Father's Day. The older kids help me make the batter and cook them, and everyone loves to eat them. Then we’ll do something together, maybe go to the park and ride our bikes, go to the local zoo where they also have a carousel and small train, or something like that. I’ll cook a simple grill afterward, grilled fish (which my kids love) and corn on the cob. I like to grill the corn in the husk, it steams the corn in the husk and intensifies the flavor."
Tradition to start: An annual Father’s Day pancake breakfast, complete with a variety of ingredients to add to your plain pancake batter (and to top the finished product with) for a customized meal. And don’t forget the bacon!
8. Jawn Chasteen, executive chef at The Sea Grill in New York City
"For me growing up, Father's Day was generally a day spent outdoors, playing golf, baseball, basketball, tennis, or fishing and we always ended the day around the grill. Pie has always been (and still is) a standard on Father's Day. My mother would always make a "cherries delight." It was a no-bake pie with a graham cracker crust, whipped Philly cream cheese, and canned cherries in their syrup evenly spread about the top. She would let it set up for a couple of hours and then we would all go at it. We really had them all: peach, blackberry, blueberry, banana cream, lemon meringue, key lime with meringue, strawberry rhubarb, cherry, even peanut butter fudge. The most recent addition to our repertoire was the double-chocolate pudding pie with Oreo cookie crust, also known in our family as the 'dark lord.'"
Tradition to start: Get creative and create a pie that screams dad, filled with all his favorite flavors. For the dad who loves his cocktail peanuts, line the par-baked shells with salted caramel and then a peanut butter mousse. Top with whipped cream and a liberal sprinkling of salted peanuts.