Kyle Burnett’s passion for cooking developed during his time at Lakes Region Technology Center, where he took culinary classes. Growing up, his mother wasn’t much of a cook, which inspired him to learn for himself. Since April of this year he has been working at Sonny’s Tavern in Dover, where is an executive chef for the first time in his career.
What is your must-have kitchen item?
A comfy pair of shoes. When you’re on your feet for 10-plus hours a day, they are essential.
What would you have for your last meal?
A homemade Hawaiian pizza.
What is your favorite local eatery?
If I had to pick one it would definitely be Hong Asian Noodle Bar in Dover.
Name a celebrity you would like to see eating in your restaurant?
I would definitely enjoy seeing Matthew Lillard eating something I’ve made.
What is your favorite thing on your menu?
My personal favorite is the short rib risotto. It definitely hits the spot on some of the colder nights.
What is the biggest food trend in New Hampshire right now?
The use of micro greens as garnish for food.
What is your favorite thing to cook at home?
Chicken pot pie, mostly because it’s my wife’s favorite and I enjoy cooking for her.
Crab cakes
From the Kitchen of Kyle Burnett
1 pound of crab meat
½ cup of corn
1 red onion
1 cup bread crumbs
1 cup mayonnaise
¼ cup cilantro
1 teaspoon cayenne
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons paprika
1 Tablespoon Dijon mustard
2 Tablespoons lemon juice
2 eggs
Finely chop red onion and cilantro. Mix together mayonnaise, corn, red onion, cilantro, cayenne, garlic powder, onion powder, paprika, Dijon mustard, lemon juice, and egg. Mix until well combined. Gently fold in crab meat. Form into 1½-ounce portions and press into a round coin shape.
Pan sear on medium heat with just enough oil to cover the bottom of the pan until browned on one side, then flip over and cook the other side.
Featured photo: Kyle Burnett, executive chef at Sonny’s Tavern. Courtesy photo.