Find out who makes The Met tick. This month, we interview Executive Chef Jeff Fournier. His answers are always intriguing and sometimes surprising!

What is your favorite thing about New England during the autumn season?
I like butternut squash and pumpkins, also, bacon and other cured meats. They remind me of fall.

What has inspired you when you were creating this new fall menu?
Braising and “warm” herbs have inspired me this fall. I like to braise meat as a fall cooking technique. Braising is a wet cooking method; you sear the meats and cook with root vegetables and “warm” herbs like thyme, rosemary and sage. These kinds of herbs have more flavor with a long cooking process, unlike “cool” herbs used in spring and summer that are more flavorful raw or merely chopped, i.e.: cilantro, parsley and chives.

What are the three things always in your refrigerator at home?
My schedule has been so hectic the past year opening The Metropolitan Club. I don’t really do a lot of cooking outside the restaurant so it might be surprising to hear that I don’t have really great elaborate menus and dinners planned at home. The foods that are important to me right now are quick items. So I always have fresh ingredients to make sandwiches when I get home late or early in the morning after a busy night at The Met -- hams and cheeses, tomatoes, nice salts and hot sauces.

Where was your most unusual meal?
Don Alfonso 1890. This restaurant is on the Amalfi Coast in Italy. They grow all of their own vegetables and herbs, produce their own olive oil. It is a big farm. They have a wine cave and a cheese cave. The attention to detail is almost unreal. I had a 14 course dinner prepared by the chef/owner.

Rumor has it that you paint. Is there a relationship between your painting and cooking?
Definitely, when it comes to presentation of my food it’s apparent. You can see the connection with grid patterns and geometric designs. Also, I believe color is associated with flavor. The color red makes you think of certain flavor profiles like tomato, or red pepper and with green, you might think of fresh basil or zucchini.

Who is your favorite artist?
Jackson Pollock
Ray Johnson

If you were stranded on a deserted Island, except there was one restaurant, which one would you like it to be?
Il convivio, Rome, Italy – The best meal I’ve ever had!