Meet Liz Hopkins, chef at the Frontier Café

In a recent blog post about our LEED® Silver certificatied renovation, we showed you a photo of the beautiful café at Frontier’s Norway facility.

A real bonus for our café is its wonderful chef, Liz Hopkins. Liz creates the healthy organic lunch offerings our employees enjoy each day. Talk about an employee benefit you don’t find just anywhere! Besides being the chef at Frontier, Liz makes beautiful jewelry that we look forward to seeing at our employee craft fairs. She’s a dragon boat enthusiast too. Versatile gal.

Liz Hopkins, chef at Frontier café. Photo by Kathy Larson

Liz took time out from her duties in the Café kitchen to talk to us about her work at Frontier.

Tell us a bit about what you do at Frontier. What was your background that prepared you for this?

I’m the chef and café manager in the employee Café at the Norway facility.  When I was in my early 20s, I worked at a resort hotel in Arizona and was taught the basics of cooking, so that’s how I knew I could handle this.  A lot of what I do is also self-taught.

What are your favorite go-to spices when you work in the Café?

I really like Simply Organics Vegetable Seasoning, and basil is a favorite spice of mine.  Seriously, I use the Simply Organic Vegetable Seasoning in almost everything: grilled veggies, salad dressing, and salads.

What have you learned about spices from working in the Café that you can share with us?

I have learned to experiment with herbs and spices.  It’s important for people to remember you can add a small amount of a spice to your cooking, and then build on it. You can always add but never take out. Soon you’ll learn what you like.

Can you tell us a few quick tips that you use all the time? Any spices that match certain foods perfectly? (For example, we love the veggie seasoning on the fish you serve at the Café.)

Dill goes with fish.

Thyme goes with chicken.

Basil is always good with tomatoes.

Simply Organic Vegetable Seasoning goes with anything, and I use it on grilled veggies a lot.

For more savory flavor, use oregano or rosemary.

Also, I’ve learned that if food looks good, it usually is. People eat with their eyes! It’s really true.

Do you have any dishes you prepare that seem to be crowd favorites in the Café?

People seem to like my potato pancakes, grilled tofu, roast beef w/smashed potatoes, grilled veggies, and garden burgers. Lots of varieties of sandwiches are popular.

Can you share one of your favorite recipes with us?

GARDEN BURGER

1 cup finely shredded carrots

3/4 cup of cooked brown rice

1/2 cup shredded cheese (what ever flavor you like)

1/4 cup finely chopped onion  (I use a green onion)

1/8 cup finely ground sunflower seeds

1/4 cup dry bread crumbs

2 tablespoons parsley, chopped

1/4  teaspoon ground ginger

1/4  teaspoon ground coriander

2 egg whites

1 tablespoon tamari

Mix carrots, rice, cheese, onion, sunflower seeds, bread crumbs, parsley, ginger and coriander together in large bowl. Mix well.

In another bowl, mix egg whites (beaten) with tamari.

Add this to dry ingredients and mix well.

Cover, place in refrigerator for one hour.

Scoop into patties and bake at 350 degrees for 10-15 min.

What do you like to cook or bake at home for your family?

We like Mexican dishes, and I make a rhubarb crisp we like. To be honest, I cook more at work than I do at home!

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