Brian Salter

Chef
Seibel's Restaurant
Burtonsville, Maryland

In honor of National Nutrition Month, we are featuring Brian Salter of Seibel’s Restaurant in Burtonsville, Maryland, Grand Prize winner of the 5-A-Day for Better Health Foundation’s 1997 Spotlight Menu Contest. The contest rewarded winners for their creative and abundant presentation of fruits and vegetables.

Early Years

Seibel’s, which was established in 1939, had been previously honored by 5-A-Day as a Gold Level restaurant in 1996, due in large part to Brian Salter "taking the range" as Chef at the beginning of that year. Coincidentally, Salter developed his love of cooking with his very first job - as a dishwasher at Seibel’s in 1984.

After high school, Brian moved onto the Baltimore Culinary Arts Institution, graduating in 1988. From there he went to work for Mobil Oil Corporation in the employees’ cafeteria, where he was eventually promoted to Executive Sous Chef of the cafeteria, the executive dining room, and all private corporate party functions.

Current Projects

Mainstays in Chef Brian’s kitchen include mushrooms, eggplant, jicama, peppers, onions, artichoke hearts, and fresh herbs. "Mushrooms are a good filler, and the Portobellos have the same consistency as meat - they’re very popular right now." Seibel’s menu selections include a vegetarian sampler of seasonable fresh vegetables; vegetable omelet made with no-fat eggs and topped with salsa; lentil loaf served with mashed red spuds; and eggplant casserole served with vegetable rice.

Chef Brian feels that the excitement of eating these and many other delicious dishes from Seibel’s menu can make anyone a believer in fat-free dining. He promises many new tastes in the future with the liberal use of fresh herbs and spices. "Everyone can now eat flavorful foods that are healthy too."

• SEIBEL’S RESTAURANT 15540 Old Columbia Pike Burtonsville, Maryland.
• For more information please call (301) 384-5661.

Recognition

Seibel’s was given the Grand Prize in the Spotlight Menu Contest for their whole presentation, highlighting special selections that were very vegetable-friendly. Chef Brian insists that chefs today "have to get more innovative with fresh fruits and vegetables because the demand for it is there. More health-conscious diners are requesting wholesome quality food without the fat and sodium and chefs have to get with the program in order to keep up". It’s been two years since Brian came to Seibel’s and created the fat-free-fiber-full menus that became the contest winners.