Chef Jack Riebel has a profound appreciation for the world of hot. It’s well known locally that hot chilis are not always a comfortable addition for the tepid Midwestern palate, yet a good amount of energy in the kitchen at Butcher & the Boar is spent creating a food experience where even mild mannered Minnesotan taste buds can grow to appreciate the subtleties of spice.
“When you talk to people about using chilis they say ‘I don’t use chilis, they’re so spicy… Once you get used to eating spicy food and you get your heat tolerance up, you can begin to appreciate the subtleties…
…It’s our job as a Chef, as a team, to create a balance. I don’t want it to be so hot that you don’t taste the food, I want it to be a nuance, a style, a flavor that really helps you appreciate something and really elevates the dish.”
