In the Kitchen with….
Daniel Simmons
Sundae Café
Alright y’all. I was getting bored with myself and Bartender of the
Month, so one day I was sitting and contemplating with my new bff C.J.
and somebody else whom I can’t recall. Why not Chefs of Tybee??? We
have a lot of them and to be frank, who doesn’t like to eat??? Epiphany to
follow and here we are with one thing leading to another: In the Kitchen
with … Now, who will be our first victim??? Why not Daniel Simmons of
Sundae Café?? But it gets better because he started at Hunter House!!!! I
know! Super excited and a terrific interview to follow. Let’s get it on…
I got a chance to sit down with Daniel and was delighted to hear
that he is truly a Tybee guy. Born and raised here, he attended old school
Myers (which is way old school), then on to old school Johnson, and then
graduated from New Johnson. For those that know what I just wrote, you
know. Old school. Daniel started at Hunter House as a dishwasher at 15
years old. Not long after that, he was behind the line. For those who have
no clue what behind the line means, let me school you: It is being thrown
to the wolves. You work the grill, the fryer, the salad line, the sauté line, and
then the you-get-this-out-right-now-or-my-table-is-gonna-freak-out-andleave
line! Ah, the food industry! Good times!!
Food has always come natural to Daniel. Watching his mom cook
a four-course meal for five people barely using a paring knife, and his
18 TYBEE BEACHCOMBER | FEB 2020
By Alaina Loughridge
grandfather’s original cast iron pan got him on his way to starting his life
career. The cast iron pan was his start. “It just comes naturally and to hold
yourself to those standards and their happy with what you feed them is just
instant gratification,” Daniel says, and hey, who are we foodies to argue?
So, getting back to Hunter House, Espy Geissler trained him from 15
years old with a lot of just OJT (on the job training) into what turned out
to be a character filled family residence where Daniel learned. And when
someone needed the day off, he was there to fill in behind the line.12 years
later, Hunter House closed circa 2009. A few before then, Kevin Carpenter
(of the Kevin Carpenter legacy) asked Daniel to come fill in part-time at
Sundae Café. Now, 13 years later at Sundae Café, one of two Kitchen
Managers who can literally make ramen noodles look like filet mignon,
Daniel is a Cooking God!
I had to ask the Questions of Life, because that is what the BC does:
Tybee Life: Born and bred until Tybee dead.
Passion: Making people feel happy with food! (Food!!)
Grow Up: He told me and it’s FREAKING AMAZING, but I can’t tell you.
Seriously sworn to secrecy. Y’all know I suck at that so realize it is
killing me not to barf my guts out, but just know it is going to be
EPIC!!!! (Call me and give me money)
Spirit Animal: Whale Shark! Super calm and graceful. Will approach
people to investigate. Just calm and chill. You don’t mess with me
and I won’t eat you.
Super Power He Has: Avoidance of ugliness. You project ugly, he can
literally vanish in front of your face. None of that is going to hinder
his inner chi.
Super Power He Wants: Aqua lungs. Nothing more be said about that.
Now, here is what we are all waiting for - The Daniel Simmons secret
recipe go-to of all time:
Daniel’s Cast Iron Steak
On high heat, in a CAST IRON SKILLET, throw in one spoonful of real butter
and a skootch (a tablespoon or less) of veggie oil. Wait until its bubbling.
Slap one IGA rib eye steak (bone in or out) and sear for four minutes. Now,
you need to season this beast with salt and pepper (more salt to bring out
the moisture, but don’t get crazy), a four-time seizure of onion salt and the
same with garlic powder. Flip it over and throw on your raw onions and
baby Bella mushrooms. Cook at same heat for four minutes. DO NOT FORK
YOUR STEAK Y’ALL! After four on each side, remove the steak and set to the
side. Don’t cover it or paper towel it or touch it. Leave the veggies cooking
on the same heat for an additional five minutes. After your shrooms and
onions are caramelized, throw them on your steak and take your plate to
the couch for a happily ever after!
Sigh. Chef of the month. Now, we need to discuss how he can come
cook for all of us individually! I’ll bring the vino! Who’s hungry???