Maria Wunderlin is more than just the head chef at the recently revamped, everything-from-scratch kitchen at Rack & Helen’s Social House. She also runs a small food empire as Corporate Executive Chef overseeing the Social House, Rack & Helen’s Bar & Grill in New Haven and its JW Anderson’s Catering business.
“I just figured out that I’ve written over 700 recipes in the past year and half,” she said, looking surprised as she said the number out loud.
“The concept of the all-scratch kitchen means to me that we take the time to do things the right way. The way Grandma did. A lot of the recipes on the menu come from my mom and my Sicilian grandma. Food was a big part of my life growing up,” said Wunderlin.
“We don’t take short-cuts. We make our own dressings, pickles, mustards. Our own sausage from my grandma’s recipe. We use clean oils with no preservatives, no MSG, no high-fructose corn syrup. The only thing we don’t make in house are the bread products — but those are mostly locally-sourced, too.”