From:  The good stuff: ‘Top Chef,’ ‘Iron Chef’ contestant to visit Frederick

Most people know Chef Spike Mendelsohn as the outgoing, fedora-wearing "Top Chef: Chicago" contestant with a weakness for good old American food.

Ironically, the Canadian-born Mendelsohn -- who is trained in classical French cuisine -- most enjoys whipping up a mean burger with a side of fries and a shake. These yummy classics and other foods found coast to coast are what Mendelsohn refers to as "the good stuff."

He also appeared in "Top Chef All-Stars," "Iron Chef America," and the current season of the Food Network's "The Next Iron Chef: Super Chefs." Mendelsohn cites renowned chef Anthony Bourdain as his biggest culinary inspiration. Mendelsohn currently serves as the CBS "Early Show" food correspondent, has appeared on episodes of various cooking shows and participates in demonstrations and speaking engagements around the country.

After relocating to Washington four years ago to be closer to family, Mendelsohn opened Good Stuff Eatery with his parents and sister and followed up with his New York-style pizzeria, We, The Pizza, on Pennsylvania Avenue in 2010. The Mendelsohns will open a Good Stuff Eatery in the Crystal City area of Arlington in 2012, followed by one in Georgetown, he said.

Mendelsohn will be in Frederick on Thursday, Dec. 1, as part of the Frederick Arts Council's fourth annual Festival of Greens. He will discuss and sign copies of his latest cookbook, "The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges and More" at 6 p.m. at the Cultural Arts Center, 15 N. Market St. The book will be available for purchase.

We reached Mendelsohn by email between his back-to-back trips to Hawaii and Vietnam and asked him about the cookbook's inspiration, what makes him and his work unique and what he enjoys doing whenever he finds himself in the Frederick area.

FNP: What was the inspiration for the cookbook?

SM: The cookbook is really inspired by the food we serve at my restaurant, Good Stuff Eatery. Most of our menu items are in the book, along with some special recipes that come from my family and travels.

FNP: You tend to do a lot of traditional American fare. What attracts you to this type of food?

SM: I think that in this economy, and probably in general, people are more inclined to go back to their comfort foods. There are always times when we want to venture out there and try something foreign to us, but when push comes to shove, we want those classic American comfort foods that we are nostalgic for.

FNP: What makes you and your food unique? Do you have a "style" in the kitchen?

SM: Love makes my food unique. A lot of what I do in the kitchen reflects family traditions.

For instance, I always wrap my burgers in wax paper, because my grandfather did.

My mom, who has been in the business my entire life, has been teaching me every day of my life.

FNP: Have you ever been to Frederick? What is the signing and talk here going to consist of? What will you be talking about?

SM: I've been a few times since I moved to D.C. four years ago, but not as often as I'd like. I try to make it to Volt whenever I'm in town. The signing will be a great opportunity to talk with everyone about Good Stuff Eatery's expansion and Good Stuff Gardens. Good Stuff Gardens is my initiative to support the first lady's Let's Move Campaign.

I am working with local KIPP Academy schools to build gardens with the students. They learn to take care of a garden, how to grow fresh ingredients and then we do a cooking demonstration with the kids and their parents using the vegetables that the students harvest.

I hope that I have a chance to talk with everyone in Frederick about Good Stuff Gardens and the importance of helping young students learn about healthy living.

FNP: What has been the most challenging thing you have faced in your career?

SM: My family. I work with my parents and sister. You can only imagine what happens when you stick a Grewish (Greek and Jewish) family in our small office and expect us to get work done.

FNP: What's the coolest thing you've gotten to do in the past few years since appearing on "Top Chef"?

SM: I've had so many opportunities to give back to the D.C. community. When I first moved here, I felt a lot of love and support from the people around the city. It was amazing.

But the best thing I've been able to do is try to make an impact in my city. I have a few organizations that are really close to my heart, like DC Central Kitchen and Horton's Kids.

It has been a privilege to get involved with these organizations and help shed light on some worthy causes.