Chef Tim Smith

August 5, 2017

Chef Tim SmithThere’s a diverse selection of unique American cuisine at Twelves Grill & Cafe in West Grove thanks to executive chef/owner Tim Smith. He weaves fresh and local ingredients into every dish. He says, “Our area’s farmers supply us with only the best in season so that we can provide our guests with a unique dining experience—combining modern dishes with local flare.”

Chef Tim has a long history in restaurants—he started working as a dishwasher at age 14. Keeping his eye on the prize, he worked his way through the kitchen ranks while earning his culinary degree from the Art Institute of Philadelphia in 2002. He’s honed his skills at Dilworthtown Inn, Farmhouse Restaurant and the Back Burner Restaurant as the executive chef/general manager.

He and his wife, Kristin, Twelves’ general manager/owner, travel extensively, which he says, “contributes to my laid-back culinary style and brings a great deal of creativity into the kitchen.”


Chef Tim’s Tips for Summer Squash

Sourcing and Prepping

Choose a squash that is clean (no blemishes), and look for dark greens and bright yellows to assure freshness. Remember to cut vegetables into equal sizes pieces—usually on the larger side—so they cook evenly and at the same time, especially when cooking on a grill.

Favorite Cooking Methods

Grilling imparts rich flavors, smokiness and, depending on the squash, a touch of sweetness. Vegetables like squash cook rather quickly on the grill—in as little as 10 minutes. Look for grill marks (slight charring) to signal they’re done.

Recommended Seasonings and Pairings

Pair squash with a meaty fish—like swordfish! Try using the same spices or herbs on the fish and the squash—such as parsley for fresh notes and cilantro for bright and exotic flair—to really tie the meal together.


Try this recipe by Chef Tim Smith:
Grilled Summer Squash with Jalapeño Chimichurri


Written by Nathan Greenwood
Photo of Tim Smith by Twelves Grill & Cafe

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  • As a dietitian, one of the most common questions I get asked is “how to eat healthier”. And that truly starts with eating more fruits and more veggies! Ideally, every time you eat, try to include a serving of fruit or a a serving of veggies! And there’s no better time in PA to do that then right now! During produce month (and all throughout growing season) the local veggies are the most bountiful, the most flavorful, and super nutritious!
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Today I made a fresh zucchini bread from a zucchini brought home from the @lansdalefarmersmarket (if only you could smell my kitchen)! Zucchini are loaded with potassium and vitamin c to help keep you feeling great! .
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This recipe is super easy and includes:
*1 1/2c flour *1t cinnamon *1/2t baking soda *1/4t baking powder *a Pinch of salt *1c grated zucchini
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As a competitive athlete (I was an NCAA gymnast) I learned first hand the importance of healthy eating and developing a healthy relationship with food.  As an RD, I get to work with people of all ages and backgrounds to help them fuel what ever life brings them! I have a passion for helping people eat delicious, fresh, and nourishing food, and improve their health through good nutrition, and that means loading up on fruits and veggies! .
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