Chef Spotlight: For Bruncheonette’s Rachel Knudson, breakfast is the best meal of the day

This occasional series helps us get to know local chefs.

We’ll learn about where they dine out and who or what inspired them in their culinary careers. Plus, they’ll share a recipe. Here’s a Q&A with Rachel Knudson, who runs A Couple of Chefs food truck and works as Bruncheonette as well as A Couple of Chefs catering events.

What’s your favorite dish to cook at home? Anything containing breakfast food. It’s my favorite.

Where do you eat when you eat out? When I do find myself eating out I usually try to keep it simple and opt for locally owned restaurants.

Who or what inspired you to become a chef, and how? My bosses, Joile Forral and Allen Skelton, inspired me to become a chef. The pair took me into their Couple of Chefs family a year ago and shared their trade and what soon after became my true passion.

What are your go-to ingredients? I love garlic, onion and bell peppers. I always have them on hand.

What was the first dish a customer ever sent back to you, and how did you handle it? Once, someone who was lactose intolerant ordered a burger without cheese. Without thinking, I gave them a cheesed burger and sent them on their way. After coming back and complaining I simply apologized several times and gave them a new burger, without cheese. They left happy.

What’s a dish you’ve never made but would like to, and why? I’d like to make and try Banoffee Pie because it isn’t very popular in the United States and I think it’s interesting how the sweetened condensed milk turns into toffee.

What dish or ingredient best represents you? Something classic but with a twist, like Tabasco tomato soup.

Green Apple and Walnut Stuffing

From Rachel Knudson of Bruncheonette and A Couple of Chefs

2 cups white onion, diced

1 cup carrots, diced

1 cup celery, diced

2 Granny Smith apples, diced

2 cloves of garlic

8 ounces butter, melted

12 cups cubed and dried bread

1 1/2 to 3 cups vegetable broth, depending on how soft you’d like your stuffing

2 cups fresh parsley

2 cups walnuts

1 tablespoon Beau Monde Seasoning

2 teaspoon salt

1 teaspoon pepper

Preheat the oven to 350 degrees.

In a large pan, saute the onion, carrots, celery, apples and garlic until soft. Add in melted butter.

Place vegetable and melted butter mixture into a large bowl with the bread and toss. Add vegetable broth, along with the walnuts, parsley and all seasonings.

Spoon into a greased 9-by-13-inch baking pan, cover with foil and bake for 45 minutes. Remove foil and bake for 5-10 minutes longer, or until the top is golden brown.

Bruncheonette is at 1011 W. Broadway Ave. Call (509) 443-5968.