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Chef Chris Opsada talks about launching Brass Tacks after a job loss forced him and his kitchen team to take the chance. He shares his favorite spice (cardamom), what drives him (family), and why he can't stand ground ginger and laziness.
Chef Chris Opsada talks about launching Brass Tacks after a job loss forced him and his kitchen team to take the chance. He shares his favorite spice (cardamom), what drives him (family), and why he can't stand ground ginger and laziness.
Chris Opsada, welcome to the Vood, or as I saw on your menu, the Nude. December 3rd, 2013, it is your first showcase event here. Welcome.
Thank you.
And a native Northwesterner, what's the quick bio on what brought you to Brass Tacks and the Vood?
Opportunity. Opportunity was kind of a quick fix. Myself, the kitchen staff, were out of a job, and so we got a heads up on this spot down in Georgetown and went in, checked it out, and the next day we were in there prepping.
Awesome. And it's about— 1-year anniversary is coming up, right?
Next month.
You gonna do something for that?
No clue.
Good. Right now it's just— What date should we— if you were to do something?
The 25th.
All right, well, Brass Tacks Georgetown, check it out.
Yeah, please do.
Private event tonight, so not very many people get to be here except some lucky 48 people.
Yeah.
We won't say who they are, but they are lucky. If you, if you love brass If you're in West Texas and you want to do a private event at the Vood with Chris, let us know, we can arrange it. But as you know, here at the Nude— I mean the Vood— we have a little fun with Inside the Vood Studio. James Lipton would probably be horrified if he knew we did this, but we have fun with it. So we're gonna ask you a couple, couple questions.
Bring it on.
All right, what is your favorite spice?
Cardamom.
All right, what is your least favorite spice? Ground ginger. What turns you on?
Well, that's kind of a loaded question.
How about that?
In a non-sexual way, my family is kind of what keeps me going. Yeah. And I think that's— we'll leave it at that.
Yeah. Yeah. All right. Do you want to tell us about the tattoos now that I'm sitting here?
They were— honestly, it started when I was 17 with one, and then it turned into 2, and then a whole arm and a chest and everything else.
All right, cool.
Yeah.
What turns you off? Laziness. What smell do you love?
Christmas.
Nice. What smell do you hate?
Um, dryer sheets. They bug me.
What's your favorite curse word?
Do you want me to say it?
Sure.
Ooh, there's, there's, there's 2.
Tied.
Fuck's a good one.
Yeah, it's perfect. Okay, you can't beat it. It's tough. What profession other than yours would you like to attempt?
Finance. Yeah, numbers is really the only thing I was ever good at in school, so finance, economics.
That's not an answer we often hear from
a chef. Well, always a first.
What profession would you not like to do?
Professional sports. I mean, it's awesome to watch. We all played, you know, high school sports and all that. But the day-to-day that those guys go through, I don't think— that's not for me.
I like watching it. I hear you. Right now, though, it is kind of fun to watch the Hawks.
Oh, absolutely. Every— me and my boy were glued to the TV last night.
Unbelievable.
That was good. Yeah, it was good.
The Aints, we took care of them. So last question. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?
Nice job.
Thanks, Chris. Thank you. Can't wait for the meal tonight. It sounds amazing.
It'll be our pleasure.
All right, buddy. Thanks.
