Photography by Olive & West Photography, https://www.aspensojo.com/producers/olive-west-photography
About Gerb's Grub
from the Aspen Sojourner, May 30, 2019
by Amanda M. Faison
No other valley chefs can say they’ve won the Food Network’s Cutthroat Kitchen. But Chris Mathie, a former sous chef for Element 47 at The Little Nell and at Ajax Tavern, can: he competed during the French onion soup challenge in Season 3 and systematically outlasted the competition. Mathie now brings that same prowess to Gerb’s Grub, a food trailer he built by hand with his father over the course of six months.
The menu is concise: “I just do chicken thighs,” Mathie says. “I wanted something super simple.” But simple doesn’t mean boring—not when those chicken thighs spend time marinating in pineapple juice and red chiles from Hatch, New Mexico. For a flavor comparison, think tacos al pastor—except with chicken instead of pork. And once he incorporates the meat (or, for vegans, sweet potato hash) into quesadillas, tacos, or bowls, Mathie offers different condiments, like salsa macha made with fried chiles, garlic, and onion and a “guaca-chile” (so named by a friend) with jalapeños, onion, and cilantro.
With a childhood spent in Santa Fe, Mathie comes by his love of spice and chiles naturally. His first job was in the kitchen of the La Fonda on the Plaza hotel, where he fell in love with different salsas. Discover Mathie’s continued love of texture and flavor at the Basalt Sunday Market.
from the Aspen Sojourner, May 30, 2019
by Amanda M. Faison
No other valley chefs can say they’ve won the Food Network’s Cutthroat Kitchen. But Chris Mathie, a former sous chef for Element 47 at The Little Nell and at Ajax Tavern, can: he competed during the French onion soup challenge in Season 3 and systematically outlasted the competition. Mathie now brings that same prowess to Gerb’s Grub, a food trailer he built by hand with his father over the course of six months.
The menu is concise: “I just do chicken thighs,” Mathie says. “I wanted something super simple.” But simple doesn’t mean boring—not when those chicken thighs spend time marinating in pineapple juice and red chiles from Hatch, New Mexico. For a flavor comparison, think tacos al pastor—except with chicken instead of pork. And once he incorporates the meat (or, for vegans, sweet potato hash) into quesadillas, tacos, or bowls, Mathie offers different condiments, like salsa macha made with fried chiles, garlic, and onion and a “guaca-chile” (so named by a friend) with jalapeños, onion, and cilantro.
With a childhood spent in Santa Fe, Mathie comes by his love of spice and chiles naturally. His first job was in the kitchen of the La Fonda on the Plaza hotel, where he fell in love with different salsas. Discover Mathie’s continued love of texture and flavor at the Basalt Sunday Market.