Chef Nancy Rios, Casa Solar
Long before they became accomplished chefs, each of the following Chef/Owners worked diligently to perfect the art in which they work. Through tireless hours spent in the “classroom” of many a kitchen, they each achieved a level of distinction and personal attainment, the result of their toil and perseverance. What and who led them in pursuit of their dreams? In my recent interviews with each of these busy, patron-pleasing chefs, I had the opportunity to delve into their past, which became the cornerstone of their future.
Chef Nancy Rios, Casa Solar
Executive Chef Nancy Rios has come full circle, professionally
and personally, with the opening of Casa Solar, just nine months
ago. Rios, only 4 years old when her family left their native
Puerto Rico for the Jersey Shore, fondly remembers always being
in the kitchen with her mother and grandmother. The oldest of
five children, she was schooled in Long Branch, and later sought
higher education in Early Childhood Development. After working
in the field for some time, she challenged herself to return to
school, becoming a dental laboratory technician. While employed
in a private dental practice, she began catering private parties
for the dentist she worked for. This led her to return to school
once again, this time to Peter Kump’s Culinary School, now known
as the Institiute of Culinary Education, in Manhattan. While
driving into New York City on the first day of school, Rios
thought, “I can’t believe I can do this. Wait, I can do this!”
Rios trained in classical French cooking and Pastry for two
years. Quickly realizing her education at the ICE opened doors
to other learning opportunities, she volunteered through the
James Beard Foundation to work with notable and up and coming
chefs from all over the world.
Rios did both her Culinary and Pastry internships at Bayard’s,
an upscale French restaurant in downtown Manhattan, under the
direction of Executive Chef Luc Dendievel (now at 55 Degrees in
Sacramento, CA). She remained at the fine dining “Wall Streeter”
establishment after graduation, expanding into banquet
management as well. Feeding her constant quest for knowledge,
she left for midtown, doing Garde Manger (cold-kitchen), and
working with reknowned Swedish Chef Marcus Samuelsson, at his
highly regarded NYC restaurant AquaVit. Rios then moved one
block over and around the corner to Oceana, a noted seafood
establishment.
Wanting to be closer to home, she took a position at the
Bernardsville Inn, where she was single-handedly responsible for
all vegetable preparation and plating, while acquiring more
hands-on experience with foods from the sea. She then switched
gears several times again, returning back to Pastry-making at
the Reef Club, working in small bistros locally, and then moving
on to both Chef de Cuisine and Pastry Chef at Le Fandy. With all
of her hard-won knowledge both in and out of the kitchen tucked
away, she began searching for a venue that would showcase both
her training and her culture. Through word of mouth she found a
partner, restaurateur and Pastry Chef, Juan Zaldivar, and opened
Casa Solar in June, 2005.
With her own “playground for the palate,” this diminutive dynamo
is able to implement her classical training, mores, and
expression of self, both in the food she brings to the table and
the atmosphere in which it is presented.
Serving authentic Latin and modern cuisine, Rios takes you on an
epicurean journey, from Puerto Rico and Spain, to Honduras, the
Caribbean and Brazil, without missing a Latin beat. Using key
ingredients such as guava, coconut milk, chorizo, sofrito,
manchego, maduritos and longonisa, she transports you to a
warmer place, both in mood and food, with the convenience of
being close to home.
Rios, who hand-laid the mosaic tile on the signage of their Mona
Lisa-smile sun logo atop the scrolled iron and mahogany
entrance, was instrumental in the design and construction of the
restaurant. Painting the saffron-colored walls, staining the
wood trim, and helping to lay the terra cotta-colored tile floor
in the front of the house, she chose to keep her kitchen
intimate in size, yet accessible to everything she needs.
Involved in every aspect of Casa Solar, she strives to get
personal with her guests through the food she prepares for them.
Purchasing the food, butchering the meats and cleaning the fish,
she does it all; from the demi-glace to the stocks to the
homemade ice cream and desserts (which Zaldivar helps create),
through the garnishing of the plates.
With live music of Latin, Blues or Jazz on the weekends, Rios is able to enjoy a little entertainment while working away in the kitchen. Casa Solar has become this chef’s domain, the product of much toil through many kitchens. It also, happily, becomes her life.
Casa Solar 1104 Main St., Belmar. (732)-556-1144. Lunch,
Tuesday through Friday, 11:30 a.m. – 2:30 p.m. Dinner, Tuesday
through Sunday, 5:00 – 10:00 p.m. Reservations gladly accepted.
BYOB & Sangria set up available. Accepts major credit cards.
Private catering available. Seats 56, with additional courtyard
seating, weather permitting.
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