A Candid Conversation With Executive Chef Paul Virant

Describe the Vie Dining Experience
The Vie dining experience is all about feeling pampered and comfortable. For some, it might be a glass of Châteauneuf du Pape paired with a Niman Ranch pork rilette, pickled fennel and herb crostini served at the bar. For others, a three-course candlelit dinner with a vintage bottle of wine will mark a special occasion. Or maybe, a plate of perfectly roasted chicken and warm artisan bread will bring a little pleasure to someone who's had a hectic day at the office. Whatever the day or immediate need, the Vie experience is about providing pleasure and delivering impeccable food and service.

Use Four Adjectives to Describe Yourself
Fair, fun, compassionate and motivated.

What Are Some of Your Interests Outside of the Kitchen?
I consider myself a real family kind of guy, so many of my interests and hobbies revolve around my wife, son and the much-anticipated arrival of my second son. One family tradition that dates back to when I was a kid, that I now enjoy sharing with my son, Lincoln, is foraging for mushrooms. We take walks in the woods together, looking for mushrooms. When we get home, I cook them up for my better half, Jennifer. Growing up, my brothers and sister and I would forage for mushrooms and sell paper bags of morels on the side of the road. Most of the time, the morels ended up in scrambled eggs but Lincoln, Jennifer and I prefer them with a good juicy steak. Other than that, I hike, peruse the farmers' markets, and often ride the Metra train with Lincoln just for fun. (He loves trains.) But, back to the kitchen. Did I mention my love of preserving fruits and pickling vegetables and basically anything that I can get my hands on that inspires my creativity?

Talk More About Preserving and Pickling.
My grandmothers first showed me the craft of preserving fruits and pickling vegetables, which has always stuck with me. One of the most appealing things about preserving fruits and pickling vegetables is that you capture the peak flavors of each season so you can enjoy them all year long. Recently, I met Christine Ferber, the revered jam maker, and she shared many of her secrets and techniques with me. I apply her techniques at home and at Vie. I pickle asparagus, summer beans, sweet onions, mushrooms, fennel, tomatoes and even sour cherries. I pack fresh fruits in vinegar, wine, herbs, and honey to create aigre-doux (sweet & sour) condiments and accompaniments. To make the process easier, I have a special oven at Vie that applies steam quickly and efficiently, sterilizing and sealing the jars.

What Would You Like to Hear About Yourself and Vie?
This guy serves honest food with integrity, creativity and familiarity. Vie is here to stay because it embodies unique qualities that earn trust and appreciation from locals and visitors alike.