Interview With the Chef: Eric Rocha

We can’t wait to share a table with you here at 105 Noshery. If you’re eager to try the food here we have the next best thing – a brand new interview with the Noshery’s head chef, Eric Rocha! You might know Eric’s name from his position as a chef with our team at Randy Peters Catering, or from his work as the executive chef at McCormick and Schmidt. Read on to learn more about what inspires his cooking and for a glimpse at the Noshery’s upcoming menu!

An Interview With 105 Noshery’s Chef

Q: How did you discover your passion for cooking?

A: It all started back when I was little. My mom was a single mom of three and had to work to make ends meet. Even though we would get free food from the church someone had to prepare it. So with me being the oldest, I had to cook dinner for my two deaf brothers and let me tell you, I was fine with that! Our mom is a well done burnt bacon kind of person. I’m talking black, burnt to a crisp!

From there I started teaching myself how to cook around an early age of seven. After perfecting macaroni and cheese with hot dogs I moved on, trying to cook anything I could. I watched Paul Prudhomme and tried to put ingredients together. Sometimes I didn’t have all the ingredients but tried to make it work

The next thing I knew my family was sitting there eating and enjoying themselves. Hearing “mm-mm.” Back then I didn’t know that hearing this was one of the best sounds in the galaxy. But as I got older it became more and more euphoric.

Q: What inspires your recipes and dishes?

I’m inspired by seasonal availability of the ingredients that we’re using. For example, creating dishes when figs are in season or when the salmon are running. This is when you get the best flavors out of a dish.

Q: What is your role in creating the 105 Noshery experience?

Making Memories. Expanding guests’ pallets from all ages by using local products from small businesses such as Local Yolk out of Pilot Hill. Local Yolk started out with 500 chickens and now they have close to 2,000 birds on the farm.

Q: What 105 Noshery menu items are you most excited to share with people?

I am excited to share the WHOLE menu, but I am most excited to share our in-house cured meats.

Q: We can’t wait to try the food at Noshery! What drinks would you pair with your dishes?

Drinks are a huge deal with our Publicans Special Cocktail Menu. Our Bloody Mary with a bacon straw pairs really well with our prime rib chicken fried steak, especially after a long night out!

Q: Is there anything else you’d like to share with future 105 Nohsery guests?

Guy Fieri once said “Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

Thus, our name Noshery – it means eating establishment, where people come together.

We can’t wait to have you as our guest here at 105 Noshery so you can try Eric’s cuisine for yourself! In the meantime, be the first to read our news, updates, and get more behind-the-scenes looks at our progress. Sign up for the mailing list.

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105 Vernon St. Roseville, CA 95678