A disciple of the farm-to-table movement, 33 year old Payton Curry
is fanatical about sustainability, earning a reputation for cooking snout-to-tail, and running a scratch kitchen.
Growing up in Rochester, Minnesota, Payton Curry
twin brother were raised by a hard-working dad who taught his
pre-teen boys to cook so they could eat dinner together as a family every evening.
father with an obsessive work ethic, leadership model and memorable camping trips where father and sons collaborated on 'hobo dinners' over an open fire.
, whose extensive culinary education includes classical training by Italian/French chefs and the Culinary Institute of America
in Hyde Park, New York.
After interning at the Four Seasons in Singapore and finishing culinary school, Payton's culinary knowledge expanded through travel to nearby countries including Bali, Malaysia and Indonesia.
learned new definitions of bar food (fried frogslegs in black oyster sauce), breakfast (congee - rice porridge with dried shrimp and fish sauce) and staff meals (chicken feet and 'tails').
Lobster sashimi was the strangest thing he
ate in Asia; he
compares it to the electric jolt one would get by touching a live battery to one's tongue.
moved to Napa Valley to work for Todd Humphries at Martini House and to assist Hiro Sone in the opening of Ame in San Fran.
was working for Michael Tusk at Quince in San Francisco when famed Arizona restaurateur Pavle Milic stole him away to open Digestif in Scottsdale.
then headed the kitchen at Tempe's Caffe Boa and spearheaded Caffe Boa Bistro in Mesa before creating his
own nine-seat pop-up restaurant at the renowned Welcome Diner.
Now, as Chef/Owner at Brat Haus in Scottsdale, Payton is a devout disciple of the farm-to-table mentality.
As the name suggests, grilled sausages and bratwursts are the stars and are made in-house.
Think beyond standard pork or beef; these juicy links are also offered as Duck with Local Sphinx Dates, Lamb with Harissa, Rattlesnake, Rabbit with Local Hops and your traditional Beer Brat of course remains the Haus Favorite.
At Brat Haus
each juicy sausage arrives on a French roll, topped with roasted onions, spicy peppers, pickle relish, apricot relish or Kraut.
For non frank-o-philes, Curry
has created a burger menu, too including "The Pig Mac," a double-meat combo of a quarter-pound pork sausage and a quarter-pound ground-beef patty topped with caramelized onion, lettuce and "hush-hush" sauce.
Want fries with that?
They're here, in thrice-cooked Belgian style served with a choice of seven different dipping sauces, including Sriracha aioli and curry ketchup ($2.75-$4.50).
Other standout bites include stone-hearth pretzels made with Tempe's Hayden Flour Mill flour ;a "Don't Panic, It's Organic" salad of roasted beets, citrus vinaigrette, goat cheese and Arizona pecans, and Guinness date cake.
A must try is the 14 legume Vegan Burger topped with local sprouts.
Having a craving for a whole animal feast?
has morphed the menu into more than just Burgers and Brats.
kitchen crew are willing to harvest a whole pig or lamb off of the fields of Mesa, AZ and roast it onsite for large parties.