Foodie Chap With Chef Ben Robin of San Jose's SP2
SAN JOSE (CBS SF) - Growing up in Connecticut, Ben had beautiful farms all around along with some of the best seafood the east coast has to offer. At the age of 16, the culinary arts quickly became his passion when he first stepped into the kitchen. Moving to Aspen, Colorado shortly after college, Ben assumed his first Sous Chef position at Sage in Snowmass Village.
In 2009, Ben moved to Redwood City where he was introduced to California Cuisine working at Zibibbo's, Martins West, and Bistro Elan. Through his opportunities at these establishments, Ben understood the importance of supporting local farms and sustainable-seasonal products.In 2013, Ben opened up with SP2 Communal Bar and Restaurant and has recently taken the reins as Head Chef. His dedication to sustainable food and working with locally sourced products brings a unique experience to San Jose.
We met at SP2 for our Foodie Chap chat. Chef cooked his salty, spicy sticky ribs - worth driving all the way to San Jose for. They are on Chef's Dine Downtown San Jose menu running now until June 19th.
Enjoy our tasty talk and the delish ribs recipe (below).
Cheers, Liam!
Soy Ginger Glazed Ribs
For Braise:
- 1 pckg. Baby back Ribs
- 1 C. Soy
- 1 C. Sugar
- 1 C. Ginger Beer
- 1 C. ginger (sliced)
- 1/2 C. garlic (chopped)
- Water to cover
Directions:
Bring to a boil, cover with foil and cook at 350 until tender.
For Sauce:
- /2 C. ginger (chopped)
- 4 C. Soy sauce
- 2 C. Ketchup
- 5 C. Brown Sugar
- 1 T. Chili flakes
Directions:
Saute ginger in olive oil until soft but not brown.
Add remaining ingredients and bring to a boil.
For Ribs:
When cool enough to handle portion ribs into single bones and fry in oil at 350 to crisp up and then toss in sauce.
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