Culinary with a Side of Culture
- Details
- Created on Saturday, 03 May 2014 00:07
- Written by Alex Farnworth
LYNDONVILLE -After a lifetime of traveling the world, 31-year-old Taylor Peyton now calls the Northeast Kingdom home. Taylor was born and raised in Sacramento, California, and has always had a passion for cooking.
Being a chef didn't come easy, nor was it his first job in the kitchen. The Stage's executive chef has worked a handful of jobs, including work as an EMT, and even traveling to other countries in times of need.
Taylor's travels include work in developing countries like Thailand, Indonesia and the Philippines, as well as surfing waves in Mexico, and even a few weeks in Japan. By traveling the world, the California native has experienced both exquisite and bizarre cuisines, and he tries to bring those tastes with him wherever he goes.
"I've tried everything from fried meal worms and fruit bats to monkey brains," said Taylor.
The first feeling of inspiration was as a young boy, when he used to see his grandfather in the kitchen. “My family has been cooking extravagant meals for a very long time.” Taylor’s grandfather was a cook in the Navy and he said that he’s always admired the fact that it was his grandfather, not grandmother in the kitchen.
Taylor also jokingly said that girls played a big part in his love for cooking, because “if you put a good meal in front of a girl, you get… a pretty happy girl.”
The Stage, located in Lyndonville, is where Taylor worked his way up and became the executive chef, and he's excited to bring other flavors to the town. With a menu full of his own creations, Taylor said he loves incorporating his southwest barbecuing roots into these delectable entrees. Items on the menu range from jalapeño poppers, to nearly brick-sized mozzarella sticks for appetizers, and even some uncommon entrées like stuffed burgers.
"I'm always trying to do something new, always experimenting at home and then trying to incorporate it into our menu."
One of the unique things about The Stage is that everything revolves around music. With open mic nights, live bands, and the entertainment always changing, the menu tries to be the same way. Taylor keeps things fresh by updating the menu and changing the “specials” section.
Another way this well-cultured cuisine artist would like to expand is through the children of the community. Taylor has a daughter of his own, and although she may not be a picky eater, The Stage’s menu has a hefty amount of spicy foods. The head cook would like to expand the menu and incorporate more items for children; for example, sliders have been a huge hit.
While this hole-in-the-wall restaurant is still growing, there’s great potential. Taylor speaks of his co-workers highly and says it’s great that everyone is working towards the same goal, making great food, and making people happy.
Although he loves life in the kitchen, this grill-master has plans for outside of the kitchen. Taylor doesn’t want to lose the passion he has for cooking, so he has thought about opening his own business further down the road. He mentioned that it will be a Vermont-based business and it’s a “coming soon kind of thing,” according to Taylor.
