Chef Peter Lukes
...Owner/Chef Peter Lukes offers his 'inspired cuisine' in a locale that, he feels, serves as a pleasant get away for city- dwellers.
A mixture of Californian/Continental cuisine creates the New American style that Peter
proudly feels is done best at Terra.
Chef Sampler: Lukes
has flare for European-style cooking
...Pete Lukes, chef and co-owner of Terra American Bistro, 1119 Alameda Blvd. N.W. 792-1700.
Tribune: What's your background?Lukes: I was born in 1959 in Staten Island, New York City.
: I remember when I was growing up (mostly in Albuquerque) that I spent a lot of time cooking with my mom, spent a lot of time in the kitchen learning how to use knives.
I kind of liked making the Italian stuff.
: I'm a French-trained chef.I lean toward the European style of cooking, no doubt about it.And working in California as long as I did - I was executive chef at the City Club of San Francisco
- I can't help but be influenced by the Pacific Rim.
Tribune: What is your favorite meal to cook?Lukes
: When I'm at home, I really like to grill steak.Grill it outside with some marinated vegetables.I kind of like to eat simple at home.
Tribune: What is your favorite meal to eat?Lukes
: I really dig well-made southern Italian dishes, the red sauces.I'm in love with the tomato.I love a good pasta Bolognese.
Tribune: What food are you embarrassed to admit you like eating?Lukes
: I go get a McDonald's hamburger every now and then.No fries.Just three hamburgers, the small ones, the 75-cent jobs.
Tribune: Is there something you won't eat?Lukes
: Raw garlic.
: Shrimp.There's no flavor in it.
: Some things we use a lot more than you would expect are capers and pickles because food needs just the right amount of acid to complete the palate effect.We use capers and pickles in a variety of fashions.
Tribune: At what restaurants, besides Terra, do you enjoy dining?Lukes
: Taj Mahal.I'm pretty fond of Indian food.And we go down to Seasons.They take good care of us there, and the dining room is beautiful.
Tribune: If you could have only one cookbook, what would it be?Lukes
: "The Joy of Cooking."
: Chefs burn out because they don't take the time to regenerate themselves, to reinvent themselves.
Here are some of Pete Lukes'