Tag Archives: kitchen staff

An Interview with Executive Chef Jason Viscount

Recipe Below: Sage Papardelle with Duck Ragout

Presented by: ChefUniforms.com

York native Jason Viscount did not always dream of becoming a chef. He was, however, fortunate enough to have a role model to learn from. As the hostess of many dinner parties, Viscount’s grandmother prepared meals such as Welsh rarebit, made with cheese, beer and mustard sauce.

During his middle school years, Viscount also had a chance to learn from his restaurateur father, and working in two of his father’s restaurants sparked his interest in culinary arts. Viscount and his family lived in the basement of one of the restaurants, and food deliveries coming into the restaurant via Viscount’s bedroom were a regular occurrence.

Viscount’s life had always been influenced by fine cuisine and the food service industry, and by the time he needed to decide upon a career, he didn’t hesitate to attend the Restaurant School of Philadelphia.

It was at the Restaurant School that Viscount fully developed and nurtured his passion for food. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey’s Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton’s Golden Sheaf.

Now at BRICCO, Viscount enjoys the title of executive chef and all of the responsibility and creative freedom that come with it. Since starting at BRICCO, Viscount has been cooking up numerous accolades for himself and the restaurant. In 2007, Harrisburg Magazine readers named BRICCO “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Tourism and Convention Bureau.

Viscount’s zeal for fine food is not put on the back burner when he exits the restaurant after work. At the home Viscount shares with his wife, you’ll find him enjoying his extra-large kitchen that fills the space of the regular kitchen, as well as the dining room. Viscount may conjure up plenty of his own recipes there, but the influences of Viscount’s past still remain. Lamb kidney stew on an English muffin and a slice of tomato — Viscount’s grandmother’s breakfast specialty — is still the perfect way for Viscount to start each day.

I sat down with Viscount and asked him to share with me some thoughts on his experiences, what brought to this point in his career and how he directs his kitchen. I also asked him to share a nice recipe of his; you will find it at the bottom of this interview:

Why did you want to become a chef?
When I was a child, I lived with my grandmother. She taught me how to cook, and we cooked dinner parties together. When I was 12, my father bought two restaurants and I worked at both of them.

What education would you recommend for aspiring chefs?
Always work in the best restaurant you can for two or more years, then go to culinary school.

What do you recommend for on the job training?
Do your homework and pick the best place to learn from.

Do you see any changes in food trends?
Experimental Cuisine is becoming a trend; keeping a balance between modern cuisine while maintaining a healthy and sustainable approach to food preparation.

What is your greatest challenge in getting the ingredients you need?
The real challenge is finding the sources for them. Every menu takes me weeks to find the right products.

Has the price of energy affected your industry?
Yes. Food prices, delivery charges and over all costs have gone up.

Do you see any dining trends within the US or abroad; including types of food today?
Local and fresh food, quality made items with thought in to the flavors

Do you see any dining trends surfacing for the future?
While prices keep rising you will see chefs becoming more creative with the ingredients they use. The meat portions will tend to be smaller and the accompaniments will tend to be the focal point of the plate.

How much of the recipes you create is corporate and how much is your own?
My staff and I come up with all of our recipes. Our corporation uses a lot of them in the other hotels they own and manage.

What fabric and style of uniform do you enjoy wearing most?
All of our cooks wear black chef pants and classic white chef jackets. Students wear white beanie hats and cooks wear black beanie hats. Chefs wear toques.

What is your method of developing your Sous chefs?
We always promote within a company when we can. We move people around the company so that can grow and learn more.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?
I hire and promote people that compliment me and have strengths where I need it. Also, the people that work with me must know hospitality and be interested in cooking for the guest and not just themselves.

When preparing your menu do you consider health and try to prepare foods that are healthier?
We offer vegetarian items as well as lighter cuisine on our menu.

Do you notice any resistance to unhealthy dishes?
No I don’t see any resistance however there is a growing trend of people eating healthier foods. If the food tastes good there is no resistance.

Do you enjoy dining out in your free time?
Yes I travel every year to seek out new restaurant and new items.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors?
In our area we try and stay cutting edge, and most of the time they are getting their ideas from Bricco.

Do you think it is important to visit the markets rather than just have standard orders?
I worked in a farmers market for years and I use the local farms whenever I can.

How do you test a new recipe without putting it on the permanent menu?
We always make them and try them first with the staff, and then try them out on the chefs table.

Do you pick the wines or is there a separate beverage manager?
I pick them. We have over 150 wines on our wine list along with 45 wines by the glass, and wine flights. We have a lot of Italian wines as well as several local Pennsylvania wines. We do a lot of wine education at Bricco and all are staff is very knowledgeable about our wine list and are encouraged to give input on the wine list.

What is your advice for planning a menu for a new restaurant?
Cook for what your guest wants…not what you want to cook. Our menu has changed a lot at Bricco over the years. Listen to your guests.

Could you please share a recipe with us???

Sage Papardelle with Duck Ragout

Ingredients: Amount
Duck ragout (recipe follows) 5 oz
Sage Papardelle 12 ea
Buerre Monte 1 oz
Veal Demi glace 1 oz
S&P T.T.
Parsley garnish
Shaved Pecorino cheese garnish

METHOD:
1. For pick up; heat duck ragout up in a sauté pan, add butter, demi, salt and pepper
2. Drop pasta into water and cook, once cooked toss in pan with duck and a little bit of pasta water creating a sauce, serve in a large bowl with parsley and shaved cheese

Duck Ragout
Ingredient Amount
Olive oil as needed

Duck, legs 6ea.
Pancetta 1 cup
White onion, minced Cup
Celery, minced 2oz.
Carrots, minced 2oz.
Pancetta, minced 2oz.

Rosemary sprigs 3ea.
Thyme sprigs 3ea.
Bay leaf 3ea.
Parsley leaves, (Italian) chopped 3Tbsp.
Garlic minced 1Tbsp.
Juniper berries, crushed 12ea.
Black peppercorns, crushed 4ea.
Tomato paste 2Tbsp.
Salt t.t.
Red wine ¼Cup
Chicken stock as needed

Method
1. Heat olive oil and butter, when butter is melted add duck pieces, and brown slowly, rendering out excess fat. Add vegetables sauté about 15-20 minutes. Add brandy and cook out.
2. Dice pancetta and add to duck
3. Add broth, to cover by 1-inch, tomato paste, herbs and spices. Taste for seasoning. Braise on stovetop, slowly, for 1 hour or more time as needed. Cool and skim fat.
4. Once meat is pulled off bone, strain sauce and reduce till heavy nape, add back to duck and reserve for service

Bricco Sage Pasta Dough

Ingredients: Amount
Flour, OO flour 2.2#
Eggs 8
1 oz olive oil 1 oz
1 oz water 1 oz
Pinch of salt
Sage, minced 3 oz

METHOD:
1. combine all ingredients in Hobart mixer
2. turn on to speed 2 and walk away
3. when mixture becomes a ball pull out of mixture and hand kneed till smooth
4. wrap in plastic and let rest for 30 minutes

NOTE:
If making flavored pastas add fresh or dried herbs to the dough before pulling out of the Hobart and then incorporating by hand for most flavorful results

If you are putting a liquid puree in pasta for color substitute wet ingredients for amount of puree used

Enjoy!
Chef Jason Viscount

Restaurant – BRICCO – A Tuscan-style restaurant featuring unique Mediterranean dishes, California-style stone oven pizza, homemade pasta and an extensive wine list.

Bricco
31 south 3rd street
Harrisburg Pa 17101
For Dining Reservations, Please call: 717-724-0222

This interview was provided exclusively by www.chefuniforms.com.
For a great selection of chef uniforms including discount chef coats, chef pants, non slip shoes, aprons and more please visit http://www.chefuniforms.com.

An Interview with Sous Chef Brad Phillips

An Interview with Sous Chef Brad Phillips
Sous Chef at Harbor Beach Marriott Resort and Spa

Recipe Below: Seared Scallop with Coconut Forbidden Rice, Braised Mushroom and Ginger Coconut Sauce

Presented by: Chefuniforms.com

Originally from Ohio, Brad Phillips first became interested in food at a pretty early age. “My family and I would go to visit my grandparents in Dayton, Ohio, where my grandmother has an amazing organic garden. She did and still does grow anything from tomatoes, to cucumber, peppers, berries, asparagus, corn, zucchini, and green onions, just to name a few. Some of the best produce I’ve ever tasted.” Brad mentioned to me that his favorite time to cook was during the holidays, where the family would spend all day in the kitchen preparing meals.

Deciding to become a chef was an easy choice for Brad, because of his passion for cooking. So after attending a regular 4 year university and earning a degree in Business Management, Brad attended the
Culinary Institute of America and graduated with an AOS degree. Brad then moved to South Florida and got a hired at the 3030 Ocean restaurant located at the Marriott Harbor Beach Hotel in Fort Lauderdale. “I was trained by a great chef, Dean James Max, who after 2 years of working at 3030, asked if I would be his Sous Chef in his new restaurant, Latitude 41, in Columbus, Ohio. I jumped at the opportunity. Now I’m back at Harbor Beach as a Sous Chef overseeing all food and beverage outlets for the resort.”

The following interview provides insight into what it really takes to be a successful Sous Chef. Do not forget to check out the recipe he provides. It is simply delicious…Your comments are appreciated.

Questions:
Why did you want to become a chef?
As I got older, I really wanted to pick a career that I would be happy doing for the rest of my life. It became clear to me that cooking, menu writing, finding good produce, or just being around food made me the happiest.

What education would you recommend for aspiring chefs?
I would recommend to any aspiring chef to get some kind of culinary education even if it’s just part-time. I would also recommend some kind of business education if you are interested in opening your own restaurant some day.

What do you recommend for on the job training?
Find a restaurant that creates food that interests you. You’ll find that working in a place that does the kind of food your interested in will excite you even more about continuing your training. Always keep your eyes open in a kitchen. Try to pay attention to what everyone’s doing, and take a lot of notes.

Do you see any changes in food trends?
I think everyone is trying to be a little more health conscious these days. I’m seeing a lot less butter, cream, and fried foods. For me it’s a challenge to keep creating the foods that everyone loves, but without all the fat.

What is your greatest challenge in getting the ingredients you need?
It’s not always getting the ingredients you need; it’s getting the quality of the ingredients you need. My favorite way of cooking is keeping it simple. Using the freshest ingredients and preparing them in a way that you can taste the natural flavors of that product. If there not fresh, the customer will know.

Has the price of energy affected your industry?
I think the real affect is people not wanting to drive very far to eat a meal. I’m actually lucky to be in a good location that is easily accessible to customer so they don’t have to drive very far to the restaurant.

Do you see any dining trends within the US or abroad; including types of food today?
Cooking with organic ingredients is a very big thing right now and is something I like to do as much as possible. It’s an all natural way to grow or raise products and it’s great for the environment.

Do you see any dining trends surfacing for the future?
It would be nice to see a lot more organic products enter the market. I also think cooking with natural chemicals is going to be popular in the near future.

How much of the recipes you create is corporate and how much is your own?
Almost everything I make is my own. It makes the food I prepare more personal and to know that if the customer is happy that their enjoying something that I created.

What fabric and style of chef uniform do you enjoy wearing most?
To me, because I like to be on the line, cooking with my staff, I like to wear something light like Egyptian cotton. Something that keeps me cool in a hot kitchen.

What is your method of developing your sous chefs?
I want all my chefs to be as hands on as possible. Don’t worry about meetings or menus, just worry about the quality of the food production and the cleanliness of the kitchen.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it?
I try to surround myself and everyone else with a positive attitude. Every day I walk in the kitchen, I’m excited because every day is filled with new challenges. If I have a positive attitude, I expect my staff to also. When the staff is excited and happy, it directly affects the food and the service.

When preparing your menu do you consider health and try to prepare foods that are healthier?
Of course, the real challenge is to keep the flavors there while trying to keep the fat out.

Do you notice any resistance to unhealthy dishes?
Not really, everyone is different. Some people want to eat healthy and others just want what they want. As long as you give the customer a choice, everyone’s happy.

Do you enjoy dining out in your free time?
I love dining out. When you’re in the hospitality or service industry, it’s nice sometimes to be taken care of. It also gives me a chance to see what other chefs are doing and sometimes gives me ideas for my own menu.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors?
It happens on occasion. It’s important to understand what the other restaurants are doing as well as the guests that are eating there. Sometimes you’ll walk away from a meal and say “wow, that was pretty good”, but the next day, you’ve got to try to do something better.

Do you think it is important to visit the markets rather than just have standard orders?
Especially when you’re new to the industry or maybe your opening a restaurant in a city or town that you’re not familiar with, I would definitely recommend visiting the markets or other purveyors to look at the quality of products you’ll be purchasing from them. It’s also good to pop in every once in a while to build a solid relationship with the people you buy your products from.

How do you test a new recipe without putting it on the permanent menu?
I will usually use my staff as guinea pigs first. When I’m playing with new recipes, I’ll make a dish for the staff and get their feedback first.

Do you pick the wines or is there a separate beverage manager?
I am a huge wine fanatic and so is my wife. Every time we drink wine, I’m always thinking how it would pair with a dish. Sometimes I’ll ask for help but for the most part I challenge myself to select the perfect wine.

If so does he try to pick wines that work well with the type of food that you prepare?
Some people don’t realize how important it is to select the right wine that pairs perfect with the food. Drinking the wrong wine with a meal could throw off the flavors that the chef was trying to create with the food.

What is your advice for planning a menu for a new restaurant?
Do research for the type of city or town you’re in. It’s important to understand what the people like in the location of your restaurant. Once you figure that out, you can tailor a menu that is personal to you but will also please the customer.

Could you please share a recipe with us?

Seared Scallop with Coconut Forbidden Rice, Braised Mushroom and Ginger Coconut Sauce

Serves 2
8ea. Scallop (dried pack U-10)
Season the scallops with extra-virgin olive oil, salt and pepper, and sear in hot pan until golden brown on one side. Turn scallops over and turn heat down to medium high. Add 1T. of butter. When other side has browned, remove from pan.

Sauté spinach and set aside for plating

Coconut Forbidden Rice
1c. Forbidden Rice
1c. Coconut Milk
1c. Water
1ea. Shallot (minced)
1T. Butter

In a hot pot, start with a little extra-virgin olive oil and sauté shallot until soft. Add the rice and stir for 30 seconds. Add you coconut milk and water with a pinch of salt. Bring to a boil, turn heat down to low and cover. Stir occasionally until rice becomes soft. When rice is soft, remove cover and fold in butter. Season to taste

Braised Mushroom
2lbs. Fresh Shitake Mushroom
¼ lb. Butter
3 stems Fresh Thyme
Salt and Pepper

Trim stem off mushroom and put in oven proof baking dish. Cut butter into smaller cubes and add to mushroom. Add thyme, salt and pepper. Cover with water just to top of mushroom. Place in oven uncovered for 30-40 minutes (or until mushroom is soft). Be sure to stir every 10 minutes. Remove from oven and pour off liquid just enough to keep mushroom moist. Check for seasoning.

Ginger Coconut Sauce
14 oz. can of coconut milk
¼ C. Heavy Cream
1 knob of Ginger (chopped)
1 Jalapeno Pepper (chopped, seeds removed)
¼ C. Sugar

Add all ingredients in a pan and bring to boil. Turn down to simmer and reduce until thickened.

Plating
Place 4 small spoons of rice in a row on plate. Next, place 4 small spoons of spinach of top of rice. Then the same with the mushroom. Top with scallops and drizzle sauce around plate. Finish with a light drizzle of extra-virgin olive oil on top of scallop.

Taste Chef Brad’s cooking at:
Harbor Beach Marriott Resort and Spa
3030 Holiday Dr.
Fort Lauderdale, FL 33316
Reservations & Information: (954) 847-4770

Chef Brad will be our featured Chef on the cover of our Fall Catalog due to be mailed in September. Get your Free Chef Uniforms Catalog now.

If you are a Chef and would like to contribute to this blog with an article, interview, or experience, or be featured in our next Catalog, please contact us through the comments section below. We look forward to working with you.

This interview was provided exclusively by www.chefuniforms.com.

For a great selection of chef uniforms including discount chef coats, chef pants, non slip shoes, aprons and more please visit http://www.chefuniforms.com.

An Interview with Holger Strütt, Executive Chef, Chops Lobster Bar, Boca Raton, FL

Recipe Below: Filet Au Poivre 8 Servings

Presented by: Chefuniforms.com

Chef Holger Strütt’s career spans three continents and many countries, all bringing him to a high level of culinary excellence, applied at Chops Lobster Bar in Boca Raton, Florida. In his native Germany, he made his first strides to a career in the kitchen at the young age of 15, when he decided to pursue vocational training in the culinary arts. His impressive resume includes positions in Germany, Italy and Switzerland, where he perfected the finer points of regional European cuisine. Chef Holger believes in perseverance, consistency, attention to detail and leadership by example. He thrives on the pressure of a busy kitchen and he knows that working at the helm of Chops Lobster Bar’s kitchen is always an exhilarating experience. He has an intense hands-on approach to managing his kitchen and enjoys working with the talented chefs of south Florida. I had a chance to catch up with Holger to ask him about his experiences as an Executive Chef and wanted to share this with you. I invite your comments.

Why did you want to become a chef? My sister worked in a restaurant and introduced me to the business. I was 15 when I had to decide what I wanted to do in life.

What education would you recommend for aspiring chefs? Definitely go to Culinary School and after that go and spend some time in Europe, Germany, France, Switzerland or Austria to learn the basics and the European way of cooking.

What do you recommend for on job training? Don’t be shy of spending 12 hours a day in the kitchen and work closely with the chefs. Get as much input as you can while you’re in the beginning stages of your culinary career.

What is your greatest challenge in getting the ingredients you need? I am very fortunate to work with the best purveyors in the country. Sometimes it takes a little longer for products to get to Florida.

Has the price of energy affected your industry? Absolutely. You have to be very cautious with when you turn your equipment on and off. Power and water are not cheap.

I know that previously you were a chef in Northeast and now you are in South Florida, are their differences in dining trends including types of food? Of course. In New York you find every kind of cuisine and the quality is very high. It is very difficult to find some ethnic foods here in south Florida.

Do you see any dining trends surfacing for the future? I believe that Classic dishes are going to come back very strong. Traditional food like Crab Cakes, Beef Wellington and Dover Sole always are favorites and that will not change.

How much of the recipes are Chops corporate and how much is your own? Many of the signature dishes are from the restaurants in Atlanta. I also developed many recipes with the owner and his son. I also do a lot of specials. When the specials become popular and the owner likes it then we might put them on the menu.

What fabric and style of uniform do you enjoy wearing most? I prefer Egyptian cotton and recently started to like short sleeve jackets.

What is your method of developing your sous chefs? I like for them to spend as much time with me as possible and pay attention to what I do during the day. You learn a lot by listening and observing and by being in the kitchen, not at home. We have a job that demands a lot of time being at the restaurant. But if you work hard, the profession of a chef can be a lot of fun and very rewarding in many different ways.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it? You have many different characters in the kitchen and most of them need a different management style. We spend a lot of time together in the kitchen, so it is important to have fun, but never forget why we are here. We have to produce quality food and make sure that our guests leave happy. I have a young team and I believe in teamwork. Teamwork is the key for a good spirit in the kitchen.

When preparing your menu do you consider health and try to prepare foods that are healthier? You always have to have both; Healthy food and then hearty food which is not so healthy. In Chops Lobster Bar, I have many health oriented people that like light food, so some of my fish dishes are very healthy in comparison to my meat dishes that are mostly steaks or braised meats.

Do you notice any resistance to unhealthy dishes? Yes. Many of our guests don’t like too much butter or any kind of fat.

Do you enjoy dining out in your free time? Yes I do. I like to try new restaurants. There are also some restaurants where I like to go on a regular basis.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors? Not really. I like to cook food that I like and my guests like to eat. I go to the competitors for dinner, but don’t steal recipes. Although, you might get ideas you can work with.

Do you think it is important to visit the markets rather than just have standard orders? I am sure if you go to the market you see things that you would like to cook rather than just ordering the food. Not too many chefs’ though have the luxury of time to drive to the fish or produce market every day. My purveyors have such a large variety of things that I don’t really need to go to the market.

How do you test a new recipe without putting it on the permanent menu? I try it as a special for a couple of weeks and then take it off. If people keep asking for it I will bring it back and after discussing it with the owner it may appear on the menu.

Do you pick the wines or is there a separate beverage manager? We have a Beverage Manager, although I love good wines.

If so does he try to pick wines that work well with the type of food that chops is known for? Yes, he tries to pick wines that work well with Steaks and Seafood.

What is your advice for planning a menu for a new restaurant? You have to consider what the majority of people want to eat. It can be different from State to State and City to City. Make sure that the food is tasty and not too wild. Don’t go crazy putting too many ingredients on the plate. Keep it simple!

As a special surprise, Chef Holger offered up one of his recipes that will be sure to make your mouth water and your taste buds tingle. Let me know how it comes out.

Filet Au Poivre 8 Servings

  • 8 each Filet Mignon (8 ounces each)
  • 4 tablespoons ounces vegetable oil
  • Salt
  • 1 cup cracked peppercorns (black, white and green)
  • 2 tablespoons unsalted butter
  • 2 cups sliced Portobello mushrooms (see recipe)
  • 2 tablespoons shallots, finely diced
  • 2 tablespoons chives finely cut
  • 8 port wine shallots (see recipe)
  • 2 cups peppercorn sauce (see recipe)
  • 3 tablespoons green peppercorns (canned)
  • I cup port wine glaze (see recipe)
  • Brush the steaks with the vegetable oil and season both sides with the salt. Crust the filets with the cracked peppercorns on one side. Heat up 2 tablespoons of the vegetable oil in a sauté pan and sear the steaks on both sides. Place the steaks on a baking pan and put them in a pre- heated oven at 400 degrees for 10 minutes (medium rare).
  • Place the butter in a pan with the Portobello mushrooms. Garnish with the shallots and chives.
  • Pour 2 ounces of peppercorn sauce in the middle of a plate and place the filet mignon in the middle of the plate. Place the Portobello mushroom on top of the filet and a port wine shallot on top of the mushrooms. Poor one tablespoon on port wine glaze over the shallot.
  • Garnish the sauce with the canned green peppercorns and the port wine shallot with some chives.

 

 

Recipe for Portobello Mushrooms:

  • 1 pound Portobello mushrooms (stems removed)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ cup garlic cloves, halved
  • Drizzle half of the oil in a sauté pan and place the Portobello mushroom topside down. Garnish with the thyme and garlic. Drizzle the other half of the oil on the Portobello mushrooms and place in a pre-heated 400 degrees oven for about 8 minutes or until tender.

 

Recipe for Port Wine Shallots:

  • 2 cups port wine
  • 2 cups red wine
  • ½ cup sugar
  • 8 shallots, peeled, whole
  • Poor the wines and the sugar in a narrow sauce pot and reduce half way. Add the shallots and cook for 15 minutes or until tender.

 

Recipe for Peppercorn Sauce:

First Stage:

  • 2 tablespoons olive oil
  • 3 ounces mushrooms, sliced
  • 5 each shallots, sliced
  • 8 each garlic cloves, cut in half
  • 3 twigs fresh thyme
  • 1 each bay leaf
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon green peppercorns, dry
  • 1 teaspoon kosher salt

Second Stage:

  • 1 cup brandy
  • 1 tablespoon whole white peppercorns, freshly ground
  • 1 tablespoon whole black peppercorns, freshly ground
  • 1tablespoon whole green peppercorns, dry, freshly ground
  • 2 quarts veal stock, (available in any supermarket)
  • 1quarts heavy cream
  • Pour the oil into a sauce pot and bring to the first smoke point.
  • Add the mushrooms, shallots, garlic, thyme, bay leave and whole peppercorns and cook until slightly caramelized.
  • Season with the salt.
  • Deglaze with the brandy and reduce until dry.
  • Add the ground peppercorns and veal stock and reduce.
  • Reduce the sauce to a glaze.
  • Whisk in the heavy cream, bring to a boil, adjust the salt if necessary and strain through a fine strainer.

 

Recipe for Port Wine Glaze:

  • 1 cup port wine
  • 1 cup red wine
  • 1 tablespoon sugar
  • 1 pound butter, room temperature, diced
  • Pour the wines and sugar in a narrow sauce pot and reduce at medium heat down to a quarter cup. Then pull the pot away from the heat to the edge of the stove. Whisk in the butter cubes in small amount until emulsified. Do not boil the sauce.

Bon Appetite!!

Visit Chops Lobster Bar Website for Dining Locations in Atlanta and Boca Raton
http://www.chopslobsterbar.com/

For reservations in Boca Raton, Fl, please call: 561-395-2675

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