Chef Profile:
Danielle Cousler
Blackhorn Bar and Kitchen
A Closer Look at Chef Danielle Cousler
Black Horn Bar and Kitchen’s laid back feel is heavily dependent on the fact that incoming foodies can relax, knowing they are going to have a satisfying dish from Chef Danielle Cousler. After 21 years in the industry, it’s safe to say Cousler has a firm view of what diners like, and that is exactly what she creates in Black Horn’s kitchen on a regular basis. Cousler answered questions from encore concerning her time spent in the food business and how it makes her the chef she is today.
encore: What have you learned to be the most important trait and skill to have in the kitchen?
Chef Danielle Cousler: Organization and efficiency.
e: What has been your most amazing day as a chef?
DC: Pulling off three weddings in two days, serving 500-plus people.
e: How long have you been at Black Horn Bar and Kitchen?
DC: 10 months.
e: Do you have any signature dishes?
DC: Shrimp and grits.
e: What can diners expect of your menu during WRW, fall 2010?
DC: There will be a few items that we originally wanted to put on the menu but did not feel they would appeal to the mass tourist. This gives us the opportunity to try a few new things that we feel people will really like.
e: What do you love most about Wilmington’s culinary scene, and if you had a magic wand to wave for improvement, what would be the first order of business?
DC: There is a good variety of different places to eat, but we would love to see an international cuisine with food from all over the world, so we could try some new things that we have never had before.
e: What is your favorite dish?
DC: A great steak.
e: What is your guilty pleasure?
DC: Chocolate dessert.
View the Blackhorn Bar and Kitchen Restaurant Week Menu [more]
