Chef Dale Talde Dishes On "All Up In My Grill" Season 2, Goosefeather & More - Exclusive Interview

Summertime is nearing, and that means it's time to break out the grills — at least if you ask Dale Talde. The chef and TV host is back with the second round of his Tastemade series, "All Up In My Grill." And this time around, Talde says he's ready to raise the stakes — and the steaks — as high as those scorching summer temps.

For those who haven't watched, the show has a laidback, backyard barbecue vibe, with Talde sharing some of his best and boldest grilling recipes along with useful tips and tricks to turn you into a grill master in no time. The show isn't totally polished — there may or may not be an interruption by an ice cream truck at some point — but that's part of its appeal, along with Talde's silly and vivacious personality (something that made him a "Top Chef" favorite early on). With his new show, you'll learn some stuff, you'll probably laugh, and you'll definitely be hungry after watching.

Talde shared all the details and more in this exclusive interview with Mashed. The chef also opened up about how he wants to make you love grilling as much as he does, and what inspired his eclectic, newly award-nominated cooking style.

What's the laidback backyard filming experience been like for you compared to spending time on sets like "Top Chef"?

To be honest with you, it's a lot, because [there are] a lot more things [to manage]. You don't have control over animals, landscapers, neighbors, honking horns, dogs, and ice cream trucks. It's challenging, [but] it's fun. You're also playing with things like when it gets dark, and the lighting when the sun sets, stuff like that. It has its own set of challenges while [being] amazing, because who doesn't love being outside, working in beautiful weather? It's fun and interesting and always new.

Speaking of challenges, were there any crazy or funny moments from filming Season 2 of "All Up In My Grill" that maybe don't make it on air?

There was one episode where we just couldn't get it right with the landscapers in the area. It was nonstop. These guys are just doing a job, man. They're on a schedule. This is when the person wants the lawn to get mowed. There was a little bribery going on: "Hey, can you pause this for half-an-hour? We'll get you some food." We were flat out like, "You guys, we're trying to do something. We'll be really quick, but can you come back to this at the end of your time with this person's lawn?"

Real-time life challenges.

It's real tough. These guys are just working, trying to do the job. We are actually imposing on their job. We looked at it like that. We're the guests in this neighborhood so ...

Well, I'm sure if you offered them what you're making on the grill, then everyone was happy.

They smelled it. They knew we were doing some fun stuff over there. They were like, "Yeah, no problem."

For people who are new to grilling, what do you think is the easiest food to start with — beef, chicken, fish?

The easiest thing to start cooking ... start with vegetables. Stay away from proteins, even from the jump. Just [put the] vegetables you love on the grill. I think [about] the whole idea of sustainability and eating less animal protein. Summertime, spring and summer, that's when vegetables taste the best. You should start your meals with what vegetables you are eating and then supplement it with protein.

I have a garden at home. When my tomatoes and my eggplant and my chilies are all popping, that's what I'm cooking with, and that's what you should do. Cook the vegetables that are in season because it's going to be the easiest, and those are the things that are actually meant to be cooked over the grill.

When you're at home, how do you decide when to use the grill and when to just cook in the kitchen?

Once the temperature outside is above 70 [degrees], and once my windows are open, that's when I'm grilling. Because that means that I don't want to get the house too hot. I'm in Fort Lee, New Jersey, the Tri-State area. But, if you're in California, that's why you have those beautiful grills ... those outdoor kitchens and outdoor dining rooms, because you can do it almost all year-round.

I know you've tried it all, but is there anything that just does not work on the grill?

No, honestly. You can bake on a grill. I've seen people do it. I don't recommend it. We did pizzas this season, which I love. But making pastries and some of that stuff, that's meant to be in an oven. Even though you can use a grill like an oven. My thing is: Try it. If it doesn't work, you know it's not for you.

A grill is open for everything. You want to make dessert on the grill? It's the perfect place to start, but [don't] build the perfect dessert. Make a cobbler that doesn't have to be perfectly 375 degrees for an hour. It can fluctuate a little bit and still be good. Make "chefy" desserts, is what I say. Because chef's desserts tend to be less sciencey and techy. They have a little more leeway.

You are very much known for bringing together all these flavors and ingredients from across different cuisines, and ones that maybe we wouldn't normally think of. Can you explain a little what's behind this eclectic style for you and also what it says about your approach to authenticity?

I grew up in Chicago, in the northwest suburbs, where Korean, Polish, Pakistani, Filipino, Chinese, Bangladesh ... it was like the United Nations. The Filipino club in my school was a 100-something [people] deep. There was the African-American club. I graduated in '96, so think of how progressive this neighborhood was that we had ... all these clubs where people were just trying to embrace their heritage. That's maybe where some of my inspiration [comes from] ... And I like to travel. The food scene in Chicago and here in New York lends itself to being inquisitive about different cultures and foods because it's everywhere, and that's where my style came from.

Authenticity is a super real term, but I look at it from ... what does that mean to you as an individual, as opposed to, what does it mean about cuisine, or the origins of cuisine? I think about what is authentic to me versus even what's going to be authentic to my children, who are half-Korean and half-Filipino; that are going to be raised in the Northeast and living in New Jersey. What does that mean to them? And how do they create authenticity through their experience and where they've been?

That is far more important than when someone says, "Oh, this is my grandmother's recipe from Sardinia and this is how they make this dish." Or, "My parents are from Chiang Mai, and they only make this curry with these ingredients." It's like, well, we're not in Chiang Mai. We are very far from it. I'm inspired by that curry that I saw them make, but how do I make it with what I have available to me now? That's a very real thing.

I know there's people that are like, "Oh, if I don't have these ingredients, I can't make that dish because I'm trying to stay [true] to the authenticity of the dish." Well, why would you stop me from making something if I feel like eating it? You can't replace that item, but you can find substitutions. Necessity is the mother of all invention. 

We also wanted to say congratulations on your James Beard nomination.

Thank you so much. That means a lot. First of all, the credit's due to the team because those are the guys who are in the trenches every day. Goosefeather, even during the pandemic, has been the most rewarding project of my entire life. Leaving a restaurant group, closing all the restaurants, and then jumping into something new — a new area, a new part of town — and everyone picking up what we're putting down, it's been so gratifying. You feel like you know you did the right thing when all this stuff starts to happen. It's not what we shoot for — obviously, we want to run a good business; we want to create great culture; we want to be an asset to the neighborhood — but when you do get recognized for these things, it makes you feel better. It makes you feel good about what you're doing.

How did you end up in Tarrytown, NY for Goosefeather?

The restaurant found me. The ownership group of the restaurant, we had a mutual friend. I looked at the property — it was right when I dissolved all the restaurants and was starting a new group with my wife — and said, "Hey, this is a possibility."

Then we did the walkthrough and they showed me the backyard. There's such a sprawling space. I looked at it and said, "This outdoor is going to be really something in the summer." And we've been able to turn it into something magical. I do love the restaurant when it's quaint and inside, but when it goes outside, it's really magical. There are four garden beds, we've done beautiful landscaping, and you feel like you're transported somewhere else when you dine in the backyard.