Tom Sixsmith, Anaba Executive Chef – Q&A

What is your favorite thing to cook?

“My favorite protein is chicken, roasted, fried, or grilled. Chicken is simple but can be sophisticated and enjoyed with a glass of Chardonnay or Pinot Noir.”

Where did you perfect your craft?

“Cakebread Cellars is where I honed my skills with the art of wine and food pairing. I have a solid background with some of the most prestigious restaurants and winery kitchens including Auberge du Soliel, Tribeca Grill, The River Café, and Domaine Chandon.”

How would you describe your overall cooking style?

“Cooking within the seasons is my style of cooking. What is growing in the garden is usually on my plate. Whether it’s spring, summer, fall, or winter the ingredients are my paintbrush and the plate is my canvas.”

What three kitchen tools can you not live without?

“Chef’s knife, butcher’s twine, and plastic wrap.”

Proudest moment?

“Cooking at the James Beard House.”

When you think of Anaba, what immediate food pairing comes to mind?

“My seasonal, well-balanced food inspirations rely on my classical and modern culinary technics and will pair nicely with Anaba’s style of wine that Winemaker, Katy Wilson produces.”

Fill in the blank

“I’m going to drink a bottle of Anaba Robert’s Road Pinot Noir with a properly cooked piece of Wild Salmon with a roasted tomato butter sauce.