represent

chefs at Fat Club

This week I, along with a few of my colleges, had a chance to think about our culinary careers.

I reevaluated years of working in kitchens in different countries and innumerable life changing experiences in order to accomplish one goal: a single dish that would represent me as a chef.

One dish?! How about a whole meal?! Maybe six to eight courses…maybe twenty tapa dishes? Nope, one dish!

My mind went blank for two days, and the next two days I felt like one of those old computers rebooting. Hundreds of old menus were scrolling in my mind’s eye while I stared into the wall.

When I finally gave up thinking, the ocean and the mountains–a large part of my life growing up–were a constant, so it had to be a Mediterranean “surf and turf” of sorts.

Salt pork became my base, because pork is the king of tasty, as many would agree. The next layer had to be something that would scream Spain–an almond, garlic and olive oil mousse then–and the perfect fish selection: sardines. I used a raspberry vinaigrette to help cut the fattiness of the dish, and to bring one more wild, sustainable element to my dish.

Mediterranean "surf & turf"
My Mediterranean "surf & turf"
Sam's pork belly and polenta
Sam's pork belly and polenta

This was a great exercise.

Dishes from the other chefs included pork belly, a tough menu item, but a favorite.

Simple but well executed dishes with gnocchi and a side of cold butternut squash soup topped with sage cream.

Raw, lightly seasoned, organic grass-fed beef made for delightful “cannibal burgers.”

Local deer meat was also featured in a tasty venison chili.

Basil lemonade served as a palate cleanser was a nice addition to the varied menu.

It was a great culinary peek into the souls of a few great local chefs.

cannibal burgers
Chef Dan and a cannibal burger

Mike's gnocchi
Mike's gnocchi

3 Replies to “represent”

  1. Chef Daniel!

    Pork is the king of tasty! Haha well you’re going to have to make your dish for me and Sarah next time we come see ya!

    Really enjoy the website.

    Joe

    Like

  2. Chef Daniel
    Did you see that the last cannery in the US for sardines is closing. No more canned sardines at least from this country. I grew up eating canned sardines, that and smoked oysters. On another note, I would love for you to give a class on brining Pork. That is a grey area for me — I’ve seen it done but haven’t tasted the end product — Is it worth the work??

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    1. Yes! Brining is the secret behind a juicy bird(turkey) or many other meats. It’s hard to have a class on this since not much happens while we wait for the brining process, but we should look into it–definitely worth it!

      Like

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