Featured Chefs

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MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story!

 

 

1. Where were you born?

I was born in Montevideo, Uruguay

2. Where do you work and where are you based?

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

4. What is your sharpest sense out of all the 5 senses?

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

6. What is one culinary tip every chef should know and perfect?

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

8. What features are important to you when selecting your chef outfit? 

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

12. What you like to eat most often on your days off? 

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Oscar’s Chilaquiles Recipe

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April’s Chef of the Month, Chef Oscar has shared with us his delicious Chilaquiles recipe! A traditional Mexican dish, the Chilaquiles is complete with fried tortilla, fresh Añejo cheese and a mixture of even more yummy ingredients! Get his recipe below!

Ingredients

1 egg, fried, sunny side up

4 Ounces fried tortillas

6 Ounces Mole Poblano

3 Ounces ancient grains & lentils

2 Ounces Crema Mexicana

2 Ounces Añejo cheese

1 Teaspoon sesame seeds, toasted

1 Pinch parsley

Directions

1. In a plate set the FRIED tortilla strips in the center like a nest. (I like my tortillas in thick strips instead of triangles).

2. Heat up the mole until hot and pour on top of the tortilla strips.

3. Drizzle the cream.

4. Sprinkle the cheese.

5. Place fried eggs on top and garnish with the sesame seeds and parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar’s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

Chef Oscar’s Vigorón Sauté Recipe

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Our April Chef of the Month, Chef Oscar Del Rivero has shared his delicious Vigorón Sauté Recipe! A traditional Nicaraguan dish, the Vigorón is made of yummy Latin American flavors and fresh ingredients such as yuca and chicharrón! Get the mouth-watering recipe below:

Ingredients

3 ounces pork belly

4 ounces yuca

3 ounces pickled veggies for Vigoron

2 ounces chicharrón

1 pinch parsley, chopped

Directions

1. Boil the yuca pieces and set in the center of a bowl or plate.

2. Prepare pickled veggies with a dash of vinegar, salt and sugar.

3. Top the yuca with pickled veggies.

4. Fry pork belly until golden and set on top of the pickled veggies.

5. Top with chicharrón and sprinkle with parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

APRIL 2019 CHEF OF THE MONTH OSCAR DEL RIVERO

 

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We have an exciting April Chef of the Month- Chef Oscar Del Rivero! Originally from Mexico City, Mexico, Chef Oscar is now an Executive Chef at Jaguar Hospitality Group and a Partner at both Jaguar Latin American Kitchen and Tavera Cocina Mexicana in Miami! Chef Oscar is extremely passionate about enhancing his dishes and brings fresh Latin American flavors with each bite. Read below to learn more about Chef Oscar’s Story!

 

 

 

 

 

 

1. Where were you born?

Mexico City, Mexico. Colonia del Valle. It is a nice area inside the one of the biggest cities in the world. It was lovely growing up there, parks, markets, restaurants, subway system, and the feel of a busy city with a humble charm- but definitely fast-paced.

2. Where do you work and where are you based?

I am the Executive Chef at Jaguar Hospitality Group and Partner at Jaguar Latin American Kitchen and Partner at Talavera Cocina Mexicana.
http://www.jaguarhg.com/
https://www.instagram.com/oscardelrivero/

In 2005 Family and Friends got together to form Jaguar. My father has always loved the symbol of a Jaguar as an Aztec warrior and as a symbol of spiritual strength, as well as an icon for Latin America, since it is a Jaguar’s natural habitat. My partners and I created and developed Jaguar as a welcoming place where you can feel at home and eat food that reminds you of your roots if you are from Latin America. If you are not, Jaguar will represent with authenticity the flavors of South America for your enjoyment. It was and still is a beautiful project. Now after 13 years, it has matured into a neighborhood favorite and a spearhead of Latin American flavors, recipes and ingredients with respect to ancient and modern techniques. We as a group are really passionate about what we bring to Jaguar, with guest satisfaction at the top of the list and a thriving working environment full of challenges and goals. I love Jaguar in Coconut Grove, the rest of the restaurants I’ll tell you in the next interview…. They are amazing as well.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My Mexican Spoon (peltre), of course I have favorite knives and special tongs. But I have grown fond of “the Spoon”.

4. What is your sharpest sense out of all the 5 senses?

It might be sight. That is why I love taking pictures of the dishes I make. I feel that I can learn a lot about a dish by just looking at it.

5. What advice would you offer for aspiring chefs?

Immerse yourself in everything food and absorb knowledge as fast as possible.

6. What is one culinary tip every chef should know and perfect?

Reading = Learning. So many culinary tips come to mind, but in my opinion, always reading and keeping up with evolution is key to learn a spectrum of culinary tips.

7. What does good food mean to you?

Fresh, wholesome, colorful, balanced and it needs to have nutritional value. Delicious goes without saying!

8. What features are important to you when selecting your chef outfit? 

Comfort, Durability and Design. I am known for splashing my jacket during service and I don’t mind. I believe that is what is for. Red sauce, guacamole and anything lurking in the kitchen can be a part of the design of my jacket. For that reason, it needs to be resistant to plenty of washes. Comfort in the kitchen is essential, lightweight and a smooth fabric is imperative. Now with so many different styles I think that “the chef” or “cook” can really express their personalities, not only in the dishes, but in the way they like to dress for creation and transformation.

9. Favorite ingredient to work with?

Lately, Ancient Grains, mostly amaranth and quinoa. At Jaguar we specialize in Latin American dishes and Quinoa and Amaranth are grains or cereals that have been used in Latin America since the ancient civilizations cultivated them. Not only do I have great respect for natural grain, also the techniques in which they can be cooked.

10. Favorite City to dine out in?

Miami, of course my restaurants are in this magical city. But I like diversity and the culture mix. From Cubans making tacos, to Mexicans doing sushi, the creativity never ends. It ranges from a taco stand or a food truck, to the most expensive and luxurious restaurants inside famous hotels and classics that only open 6 months of the year.

11. Best Dish you have ever made?

Braised Pork in Tomatillo Sauce over White Rice. In all my career I’ve invented and cooked many dishes. This one in particular is special because I cook this for my sons. They love this dish, and I love to cook it for them. I always try variations and they always rate it comparing it to original. Sometimes I add kim chi to my salsa verde and wait for their reaction when they try it. I have done it with mushroom puree in the sauce. It is fun for me and it is a dish that brings us together.

12. What you like to eat most often on your days off? 

Anything new. Always a new restaurant, or a new ingredient. I do have my favorite spots that I frequent. Following chefs and restaurants in social media is a great way to find the food I would like to try. This week was a clever version of Beef tartar and Yuca empanadas.

13. Person you would most like to cook for? 

Diana Kennedy in my mind is intimidating, but the more reason to try my best. It would be an honor to have her taste my dishes and hear her feedback.

14. What made you decide to become a chef?

The magic of transformation of ingredients. It was an eye-opening and satisfying experience.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef John’s Creamy Salmon & Dill Soup

 

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Chef John’s Creamy Salmon & Dill Soup with Orzo is the dish you never knew you needed. This tasty soup is perfect to make for lunch or dinner, and is guaranteed to satisfy! Get the recipe below!

Ingredients

1 yellow onion peeled and small-diced

1 celery stalk small-diced

1 carrot peeled and small-diced

1 lb fresh Salmon filet cubed

½ cup heavy cream

1 ½ cups whole milk

2 cups fish stock

¼ T flour

¼ T canola oil

½ cup Orzo pasta

Water boiled for pasta

¼ cup Parmesan

1 ½ oz fresh Dill

Directions

1.  Cook Orzo pasta in boiling water, strain set aside.

2. Lightly sauté onion, celery, & carrot

3. Add fish stock, milk, and heavy cream. Bring to soft boil while stirring.

4. Combine flour and oil together in separate bowl to form a roux to thicken soup, once roux is made, slowly whisk into soft boiling soup.

5. Whisk in Parmesan, Dill, and cubed salmon pieces.

6. Stir, then once salmon is cooked, lightly blend/puree soup with immersion blender.

7. Add Orzo pasta for texture and garnish to soup.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

Chef John’s Bison Root Stew

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The Soup King delights us yet again! This time, he’s sharing his famous Bison Root Stew recipe. Treat yourself and learn how to make this yummy and healthy soup below!

Ingredients

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound bison stew meat, trimmed, medium-diced

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

1 stalk celery small- diced

1 medium onion, peeled and small diced

3 medium carrots, peeled and small diced

1 large baking potato, peeled and medium diced

1 large sweet potato, peeled and medium diced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Texas Pete hot sauce

Directions

1. Combine the flour and pepper in a bowl, add the bison and toss to coat well.

2. Heat 3 teaspoons of the oil in a large pot.

3. Add the bison a few pieces at a time; do not overcrowd/

4. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

5. Remove the beef from the pot and add the vinegar and wine.

6. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

7. Add the bison, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

8. Cover and cook, skimming broth from time to time, until the bison is tender, about 1 1/2 hours.

9. Add the celery, onions and carrots and simmer, covered, for 10 minutes.

10. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.

11. Add broth or water if the stew is dry.

12. Add Texas Pete, season with salt and pepper to taste.
Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

CHEF JOHN’S SMOKED SHOULDER BACON & BLACK BEAN CHILI

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A good ol’ hearty bowl of chili is often underrated. Luckily for us, Chef John Wilson is sharing his delicious Smoked Shoulder Bacon & Black Bean Chili recipe- perfect for lunch or dinner! Get his recipe below!

Ingredients

5 slices smoked shoulder bacon diced

1 medium onion chopped

3 cloves garlic chopped

1 pound ground beef

3 dashes Worcestershire sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 (16-ounce) can crushed tomatoes

1 (16-ounce) can black beans drained and rinsed

Sour cream (for garnish)

Grated cheddar cheese (for garnish)

1 bunch of scallions (for garnish)

Directions

1. Add diced bacon to a heavy-bottomed stockpot over medium heat (save a small amount of bacon for topping/garnish).

2. Cook until crispy, then add in onions and garlic, and cook until tender.

3. Add ground beef and cook until done.

4. Drain off any grease and place ingredients back into the stockpot over medium heat.

5. Add seasonings, ½ tomatoes, ½ black beans, and chicken stock, gently medium puree (not completely pureed), then add the rest of the tomatoes and black beans.

6. Reduce to a simmer and allow to simmer for about 20 minutes.

7. Serve with sour cream, grated cheddar cheese, and scallions on top for a tasty garnish.

 

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

 

March 2019 Chef of the Month- Chef John Wilson

 

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We’re happy to introduce our March Chef of the Month- Chef John Wilson! Chef John, also known as “The Soup King” is a Chef at Sophie’s Cork and Ale in North Carolina. He is a believer in going the extra mile for his customers and strongly believes that one must “be passionate or go home.” He first fell in love with the kitchen back in high school, and it his positive attitude , perseverance and passion that has led him to his successful chef career! Read below to learn more about Chef John’s Story!

 

 

 

 

1. Where were you born?

Frederick, MD

2. Where do you work and where are you based?

Sophie’s Cork and Ale, Lexington, NC

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

An immersion blender because it can be used for so many different things and dishes.

4. What is your sharpest sense out of all the 5 senses?

Vision. I like to believe I see everything around me.

5. What advice would you offer for aspiring chefs?

Be passionate or go home.

6. What is one culinary tip every chef should know and perfect?

Customer service and by that, I mean always going the extra mile for the customer and making the answer “no” impossible for the guests.

7. What does good food mean to you?

Bringing joy and smiles to faces with “good food”.

8. What features are important to you when selecting your chef outfit? 

I mostly look for style, pockets, and heavy or light weight coats or shirts depending on the time of year.

9. Favorite ingredient to work with?

I could not survive without honey

10. Favorite City to dine out in?

Winston Salem, NC

11. Best Dish you have ever made?

In my opinion, it was the time I made bacon fat confit rabbit with cornmeal dusted okra, and parmesan polenta cakes.

12. What you like to eat most often on your days off? 

Go to Mom’s house for dinner, good ‘ol southern food, hamburger steaks, friend chicken, mashed potatoes, greens beans etc.

13. Person you would most like to cook for? 

The first chef that ever gave me a chance in the kitchen when I was 17 years old, Sean Devine, I haven’t seen him since I was about 19, and I feel I’ve come such a long way and I know he would enjoy and be proud to eat one of my dishes.

14. What made you decide to become a chef?

The kitchen culture and lifestyle, I feel in love with it as a young dishwasher still in high school.

Connect with our March Chef of the Month: 

Instagram: @chefjohnwilson

 

CHEF KRISTAL’S PAN SEARED SALMON, COCONUT RICE & MANGO SALSA

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Wow. That’s the only word that we think gives this recipe any justice. Chef Kristal’s Pan Seared Salmon, Coconut Rice & Mango Salsa Recipe is out of this world, and if the image above doesn’t make your mouth water, then we don’t know what to tell you! Read below and ‘wow’ your taste buds!

Ingredients

2 fillets of salmon

1 1/2 cup white rice

1 cup coconut milk

2 1/4 cup water

Salt to taste

1/2 onion, small diced

1 mango, diced

Half of red onion, diced

Green pepper, diced

Cilantro, one handful

Lime juice from half a lime

Pepper to taste

Olive oil

Directions

1. In a sauce pan, turn the stove on medium heat and drizzle the pan with olive oil.

2. Season the salmon with salt & pepper and pan sear on both sides for 5 minutes.

3. Drizzle olive oil into a pot and sweat the onions.

4. Add in the rice and toss the rice until it is coated with the onion and olive oil.

5. Add in the water, salt and coconut milk. Stir, cover with lid, and cook rice until the water has evaporated.

6. Chop up the red onion, mango, cilantro and green pepper.

7. Squeeze lime juice over this mixture and add 2 pinches of salt.

8. Toss and combine.

 

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/