Scott Leibfried's Tips for Reviving Your Meals

Scott Leibfried, a chef and culinary consultant who has participated on "Hell’s Kitchen" and the "Food Network Challenge," is now the restaurateur behind Reviver, a New York joint dedicated to balanced, nutritious, clean food. He joins the Clever Cookstr to talk about making delicious food healthy.

Kara Rota
5-minute read
Episode #13

CC: Is there anything that you’ve completely cut out that you just never eat?

SL: No, I’ve always been a good eater. I like everything. I haven’t stopped eating anything because I’m not on a cause. I’m not organic, or any of that.

CC: I want to ask you a little bit about the secret ingredients that you use in your kitchen. What are things that you always in have in the fridge or the pantry?

SL: I think spices are highly underrated. I think having small amounts of really fresh, and a variety of, spices, or dried spices, is very important. A lot of times that’s pure flavor. There’s no caloric intake there. There’s no fat intake at all. Some may have some sodium, or some salt added to them, but you can still control that. So for me, it’s great olive oil, it’s a good variety of spices that are fresh, and citrus of any kind, like lemon, lime, orange.

CC: Can you talk us through one of your favorite recipes to make on a weeknight? Something that’s really quick, really easy, under half an hour, and sort of fits the balanced principles.

SL: My favorite inspiration has always been from any kind of coastal-style cuisine. Whether it be the Amalfi Coast in Italy, whether it be the South of France--just that coastal, fresh vegetables, fresh seafood, very simple cooking. And that’s what I do, and that’s what I really enjoy.

So for me, it could be a simple either grilled or roasted meat, fish, or chicken, using dried herbs, dried aromatics, dried spices--very simple, fresh herbs that you can keep in the window box or something like that, whether it be thyme, rosemary, basil. And then it would simply be a grilled fish or a broiled piece of fish, or chicken. I roast the lemons, as well, with the meat, and then I would add olive oil and the lemon juice together as kind of a sauce or a finish on it, just with some vegetables and salad.

CC: Do you have plans for Reviver to expand beyond New York?

S: Yes, our expansion and the vision is really something that we think about every day. We are looking at a second location in New York City already. We’ve gotten tremendous feedback, and we have a product that we really believe in. And the public has spoken, and they believe in it, too, because they’re just tired of the misinformation that’s constantly going around. Our food is great for you, and it tastes good, too.

Thank you so much for being here today! Join us next time for more tips and tricks from the kitchens of the world’s best cooks.

Photos courtesy of revivernyc.com



About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.