Tag Archives: private chef

Meet Chef Simona Lauren, our May 2022 Chef of the Month

As we walk ourselves into warmer weather, it is with a lot of excitement that we introduce or May 2022 Chef of The Month, Chef Simona Lauren. Her presence in the kitchen and our tables can easily be described as a ray of sunshine. While obtaining her Bachelor’s degree in Lithuania in Economy Sciences, her true love for food was always going along with her. Her set of skills which features fine dining cuisine, wine, and food pairing, kitchen design, menu development, budgeting, and other hospitality standards has been highly influenced by her  Austrian, German, Italian, French, Scandinavian chefs training. Over the years she has had the opportunity to help open nine different restaurants  in Lithuania, Norway and the United States, including one of her own.

Providing her clients with a delicious and nutritious meal that meets each of their requirements is a priority for her. Chef Simona Lauren has been certified as a Nutrition Coach at the National Academy of Sports Medicine in the United States.

Join us in getting to know more intimately this incredibly versatile Chef by reading her interview below:

1. Where were you born? 

Lithuania

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

Phoenix, Arizona. Private Chef Simona Lauren.

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

My Kitchen Aid appliances and my Santoku knife.

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

I would say all of them. My most preferred ones are taste and vision.

5. What advice would you offer to aspiring chefs?

Never give up, follow your dreams and do what is right. Never forget to treat everyone around as you would like to be treated.

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

An organized and clean space will help to make your work not only easier but also greater. The way you and your workspace look will affect your dish too.

7. What does good food mean to you?

Memories. A great dish should bring you memories and become a topic of conversation.

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

Comfort.

9. Favorite ingredient to work with? 

Chocolate and fish.

10. Favorite City to dine out in? 

London.

11. Best Dish you have ever made? 

There’s a lot of them so it’s really hard to say, but from the dessert side, I would say the Chocolate Morel Truffle Sphere in Bavarian Mousse cloud.

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

Good homemade mama’s food. Lithuanian Stuffed Cabbage is my favorite, or Asian Ramen Soup.

13. Person you would most like to cook for? 

My grandfather.

14. What are some of the difficulties you’d say that chefs most often encounter?

A bad and disrespectful restaurant environment, where long hours of dedication can literally kill you.

15. What made you decide to become a chef?
My grandmother when I was 4 years old. We were making ravioli. I told her I wanted to have my own restaurant.

Connect with our May 2022 Chef of the Month
Instagram: @chefsimonalauren
Website: www.chefsimonalauren.com
Facebook: Simona Lauren

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February 2022 Chef of the Month – Chef Lauren Van Liew (Chef Covas)

We’re excited to welcome our February 2022 Chef of the Month into the mix – meet Chef Lauren Van Liew (Chef Covas). Chef Covas was born in Hackensack New Jersey and now resides in Middletown, New Jersey. She’s a previous Food Network’s Chopped champion AND Supermarket Stakeout champion! Today, Chef Covas is the Executive Chef and owner of Chef Covas Catering. Her catering company prides itself on its wide variety of services – no job is too big or small! Chef Covas has wanted to be a chef ever since she could remember, and we’re so glad that she’s accomplished her dreams! Read more about Chef Covas’ story below and keep an eye out for some of her delicious recipes.

1. Where were you born? 

I was born in Hackensack, NJ / raised in Middletown, NJ

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

I am the Executive Chef & owner of Chef Covas Catering

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

There is no other tool more important than my Chef Knife!

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

My smell is by far the sharpest sense I have.

5. What advice would you offer for aspiring chefs?

Don’t be scared to challenge yourself, get out of your comfort zone and remember that it’s all trial and error. You could never go wrong with creativity!

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

Simple knife skills are the basis of any good chef and every chef should know how to clean raw garlic properly as well as dice an onion.

7. What does good food mean to you?

Food is life! Food is love! Food is everything! Food is what brings people together. Good food makes my soul complete.

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

When picking a “chef outfit” the most important thing is to be comfortable and look professional. I do like a tapered jacket look so I can come across feminine as well as well put together.

9. Favorite ingredient to work with? 

The base of my cooking starts with good olive oil & coarse sea salt so those two ingredients go a long way in making a dish and bringing out the flavor.

10. Favorite City to dine out in? 

NYC – the best city.

11. Best Dish you have ever made? 

I have to say my whole roasted Branzino Over Braised Escarole, Crispy Pancetta & White Beans is one of my best dishes. This dish is super flavorful and well-balanced.

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

I am obsessed with seafood and any type of seafood, but there is nothing better than a good raw bar and chilled seafood salad.

13. Person you would most like to cook for? 

I find the most enjoyment when I cook for my family, especially my mother & grandmother who I really admire in the kitchen. To be able to cook for her and see her proud of me and enjoy the food I make is the best feeling ever.

14. What are some of the difficulties you’d say that chefs most often encounter?

Job stability right now. We live in a crazy time and keeping the small restaurants open has been hard for young chefs and small businesses. When you get into a kitchen, gaining respect and working your way up the line is never easy, so be modest and honest.

15. What made you decide to become a chef?

Being in the restaurant industry and in the kitchen is all I know; I have wanted to be a chef ever since I could remember. There is something about the kitchen that calms me. My family has taught me that so much can be said through food, and I have always been able to express myself that way.

Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering

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September 2021 Chef of the Month – Jahnesta Watson (Chef Shaiheem)

We’re so excited to introduce our talented September 2021 Chef of the Month, Jahnesta Watson (Chef Shaiheem)! Originally from Mississippi, Chef Shaiheem moved around a lot before he permanently settled in Atlanta, Georgia. He owns The Guilty Plate Co. LLC, an Atlanta based catering company that he started back in 2016. Chef Shaiheem has been cooking ever since he was 17 years old! His first full-time job was at a burger spot in the Atlanta airport, and it helped him realize that food fueled his passions. Today, he continues to inspire his customers with the love he has for his craft and truly believes that he was placed on this earth to “Spread Light Through Food”. After all, feeding people is his love language.

1. Where were you born?
 I am originally from Gulfport, Mississippi but I moved back and forth between there and Georgia all my life. I moved to Atlanta, GA permanently in 2008.

2. Where do you work and where are you based? 
I’m a Project manager/Sampling & Projections operations analyst.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My Cleaver is my favorite tool, it’s the sharpest knife in my kitchen and it’s never nicked me!

4. What is your sharpest sense out of all the 5 senses?
Hearing, I am also a singer so working on that has always been important to me. No one is ever going to sneak up on me!

5. What advice would you offer for aspiring chefs?
Never stop creating, I challenge myself to create at least two things a week with ingredients I have never touched. I think it is important to venture out into other styles of cuisine to bring nuanced flavors to your foundational cooking style.

6. What is one culinary tip every chef should know and perfect?
The culinary tip that I think everyone should know and perfect is effectively seasoning and building flavor profiles. Every seasoning that is in your cabinet, does not belong on your food.

7. What does good food mean to you?
Good food to me is food that is cooked with love and food where every single flavor profile is vocal in your dish in the way that it needs to be heard.

8. What features are important to you when selecting your chef outfit? 
Comfortability and style is important. I want to be able to move around easily and to not sweat too much in the kitchen. Even more so, I want to look damn good in it!

9. Favorite ingredient to work with? 
I love acidity so any excuse to use citrus and I am there for it!

10. Favorite city to dine out in?  
Chicago, IL hands down! Chicago is such a culinary melting pot and I love diving into everything I can get my hands on when I’m there. There is no such thing as a diet when I am in The Chi!

11. Best dish you have ever made? 
I honestly try to top myself every time I step in the kitchen, I feel like superiority to the chef I was yesterday is always my goal, so I feel like I’m only as good as my last dish. Now that I’m done pontificating, Hazelnut Coffee braised Oxtails w/ Smoked Manchego gremolata over creamy polenta.

12. What you like to eat most often on your days off? 
OXTAILS & JAPANESE FOOD

13. Person you would most like to cook for? 
I would love to cook for Michelle Obama, I just love that woman!

14. What are some of the difficulties you’d say that chefs most often encounter?
I would say the most difficult thing is staying inspired and keeping yourself separated and special. It is a blessing and a rarity that you can make the money you need to survive cooking full time if that is your dream. The Chef community is infiltrated because everyone claims the word in a community that is already so oversaturated.

15. What made you decide to become a chef?
I have been cooking professionally since I was 17. Cooking truly centers me. When I am in the kitchen creating dishes for others to eat, it nothing brings me more joy.  I truly believe that I have something special in store for anyone who tries my food. I believe I was placed on this Earth to “Spread Light Through Food” and just want everyone to experience the love I have for my craft because Feeding People is My Love Language.

Connect with our September 2021 Chef of the Month
Instagram: @thechefshaiheem
Website: https://theguiltyplate.com/
TikTok: @thechefshaiheem

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Chef Jaycee’s Crab Dip Recipe

The perfect appetizer? We call that Chef Jaycee’s Crab Dip. Our August 2021 Chef of the Month shared his famous crab dip recipe – complete with delicious seasoning and a fiery kick. Get the recipe below!

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1/2 teaspoon ground mustard
  • 1/3 cup Cheddar cheese shredded
  • 1/3 cup Mozzarella cheese
  • 1 Tbsp. fresh parsley

Directions

  1. Preheat the oven 350 degrees.
  2. In a bowl, mix cream cheese, mayonnaise, sour cream, Cajun Seasoning, paprika, hot sauce, and ground mustard until combined well.
  3. Add crabmeat and fold it all in.
  4. Spread the mixture into a cast iron or baking dish.
  5. Sprinkle with Mozzarella and Cheddar cheese.
  6. Bake for 25 minutes or until hot and has bubbly edges. Garnish with parsley and left over crab meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Chef Jaycee’s Cinnamon Apple Cast Iron Pancakes Recipe

You can never go wrong with pancakes. Make them Chef Jaycee’s specialty Cinnamon Apple Pancake recipe, and you’re in for an even bigger treat! Our August 2021 Chef of the Month truly knows how to up his breakfast (or dinner, why not?) game!

Cinnamon Apple Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • Vegetable oil to coat the pan

Apple Topping Ingredients

  • 3 Red delicious apples (large diced)
  • 3 Tbsp butter
  • 1/2 cup brown sugar
  • 1 tbsp lemon zest
  • 1tbsp lemon juice
  • 1/2 Tbsp cinnamon

Pancake Directions

  1. Mix all your dry pancake ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl.
  2. Next mix all your wet pancake ingredients (buttermilk, eggs, butter) in a bowl.
  3. Combine your wet ingredients into your dry ingredients until combined into a smooth mixture.
  4. Place a cast iron pan on medium-low heat. Grease it with oil. Drop a dollop of the batter on the pan. Once bubbles form, flip the pancakes and cook for 1-2 more minutes.

Cinnamon Apple Directions

  1. Add butter to a nonstick pan.
  2. Add diced apples, lemon zest, lemon juice, brown sugar, and cinnamon to the pan.
  3. Cook until the apples are tender and sauces thickens.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Chef Jaycee’s Lobster Mac and Cheese Recipe

Add a twist to your favorite feel-good dish. Chef Jaycee, our August 2021 Chef of the Month, shared his Lobster Mac and Cheese recipe! The lobster makes for a delicious addition to an already tasty meal. Find his recipe below.

Chef Uniform's Chef of the Month, Chef Jaycee's Lobster Mac & Cheese

Ingredients

  • 4 tablespoons butter, divided use
  • 2 tablespoons flour
  • 2 1/2 cups water
  • 4 cups milk (I use whole milk)
  • 1 pound elbow pasta
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 cups shredded Cheddar cheese
  • 1 cup shredded Smoked Gouda cheese
  • 1 1/2 cups chopped, cooked lobster meat plus extra for garnish
  • 2 tablespoons chives thinly sliced

Directions

  1. Preheat the oven 350 degrees.
  2. Boil pasta in water for 10-12 mins and drain.
  3. Melt 2 tablespoons of the butter in a pot over medium heat. Add the flour, then whisk until combined.
  4. Pour in the milk and whisk until smooth and combined.
  5. Stir in salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer
    Turn the heat to low, then stir in the cheeses. Stir until the sauce is smooth.
  6. Fold in the pasta first and next the lobster meat. Transfer the pasta to the baking dish.
  7. Sprinkle with chives and garnish with extra pieces of lobster meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

August 2021 Chef of the Month – James Couch (Chef Jaycee)

We’re happy to introduce our August Chef of the Month, James Couch (Chef Jaycee)! Chef Jaycee is currently a Sous Chef for Compass Group in Tysons, Virginia, and the owner and executive chef of Chef Jaycee LLC, serving the D.C., Maryland and Virginia area. Ever since he was a child, he was interested in cooking and found himself checking out cookbooks in the library instead of standard children’s books! He then went on to culinary school at JNA Institution of Culinary Arts in Philadelphia, PA and after graduation, he pursued a degree in Management at James Madison University. Chef Jaycee is a strong-willed, passionate chef. He has a keen eye for developing creative plates and encourages others to always keep an open mind and never stop learning. He’s cooked for various clients including Ambassadors to the United States and CNN news anchors. As a private Chef, he’s catered private meals to NFL players, CEOs and White House officials! We’re so impressed by Chef Jaycee’s story and can’t wait to share his delicious recipes.

1. Where were you born? 

I was born on the Fort Lewis Army Base in Seattle, Washington. My dad was in the Army and we moved to several places throughout my life.

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

I am a Sous Chef for Compass Group in Tysons, Virginia. I am also the owner and executive chef of Chef Jaycee LLC serving the DC, Maryland, and Virginia (DMV) area.

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

My favorite kitchen tool is a Vitamix because I love making beautiful vibrant sauces and smooth purees, and a Vitamix helps get the job done perfectly.

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

I would say sight is my sharpest sense. I have a keen eye for developing creative plates and can quickly notice if anything is out of place on the plate itself or in pictures. Because of my sharp sense of sight, I’m able to react to things quickly – people are often so surprised at how fast I react to catch something that is falling!

5. What advice would you offer for aspiring chefs?

Work ethic and attitude means everything in the kitchen. Also, I would advise to never think you know everything and don’t have anything to learn. Even if you have your way of doing something, always be open to the point of view of others.

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

Every chef should know mise en place. Mise en place is a French term meaning to have all your ingredients in order. Not having your ingredients in order can easily throw off your entire meal.

7. What does good food mean to you?

Good food means the food tastes just as great as it looks. Good food gives you a feeling of excitement and has you walking away from the table looking forward to the next time you can taste the dish. It can take you back to when you were a kid, or even as deep as feeling it in your soul.

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

To me, the jacket is the most important piece of my chef outfit. The jacket itself has to fit just right – not too baggy, long enough, and has spaces for my thermometer, pens, etc. When I think I look good, I feel good about myself and give off a positive energy.

9. Favorite ingredient to work with? 

I love to work with anything acidic like lemon, limes, vinegar, and wine. Acid can be used in so many different ways to elevate a dish, from tenderizing meats to adding clean, fresh, bold flavors to your sauces.

10. Favorite city to dine out in? 

New Orleans, Louisiana has been my favorite city to dine out in. I love seafood and Creole food and love that they pack all their food with great flavor and seasonings.

11. Best dish you have ever made? 

My best dish is Grilled Porcini Crusted Beef Tenderloin and Butter Poached Lobster Tail with Truffle Potato Puree, Roasted Asparagus, Port Jus, and Microgreens. Surf and turf is one of my favorite dishes to make and this dish specifically always brings out the best reactions from my clients, which is one of the reasons I love to cook.

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

Top Ramen and Sandwiches! After being around food all week, I want the most simple and quick meals.

13. Person you would most like to cook for? 

President Obama and his family. I look up to him because he has showed me that anything is possible with hard work. In my eyes, it would be an honor to cook for him.

14. What are some of the difficulties you’d say that chefs most often encounter?

Chefs need to be strong both physically and mentally in order to deal with the pressure from your job. Difficulties of a chef include staff calling out, food budgets, long hours, and keeping your composure when everything could be going wrong. As a chef, you often have to accept criticism on your food because no chef could ever appease to everyone’s palette.

15. What made you decide to become a chef?

I have always been interested in food. In elementary school, while other kids were checking out Magic School Bus and Goosebumps books, I would check out cookbooks from Julia Child and Emeril Lagasse. I was raised by a single mother, who worked 16 hour shifts at night and sometimes left my brother, sister, and I to cook for ourselves. I would go in the kitchen and try to make recipes with Top Ramen. When I left for culinary school, I found out my grandfather was also Chef, though he passed away before I could meet him. Knowing this solidified that the culinary world was for me.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

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Chef Gabe’s Butternut Squash Soup

If you’re looking for a creamy and savory addition to your soup repertoire, you’ve come to the right place. Chef Gabe, our July 2021 Chef of the Month, shared his delicious butternut squash soup with spiced crème recipe. We can bet that it’ll become one of your new favorite dishes!

delicious butternut squash soup with spiced crème
Photo cred: @image.diy

Soup Ingredients

  • 1-butternut squash
  • 1/2 stick butter
  • Kosher Salt – to taste
  • Black Pepper – to taste
  • Garlic Powder
  • 1 large onion- diced
  • 1 head of garlic
  • Onion Powder
  • 1 tbsp cinnamon- add more if desired
  • 1/4 cup Apple Cider Vinegar
  • ¼ cup olive oil
  • 2 quarts vegetable stock
  • Ground Ginger- to taste
  • Ground Coriander- to taste
  • ¼ cup Maple syrup

Coconut Cream Ingredients

  • 1 can coconut milk
  • Black Pepper- to taste
  • ¼ cup lime juice
  • 3 tbsp honey
  • Kosher salt- to taste

Directions

  1. Preheat oven to 425 degrees
  2. Cut squash in half vertically and remove seeds using a spoon.
  3. Oil exposed sides of the squash, season with salt and pepper-place face down on foiled pan and place in the oven, should roast until fork tender and the skin blisters-about an hour or so.
  4. Tear a medium size sheet of foil and place garlic in the center, brush with some olive oil and season with salt. Twist foil tightly and roast garlic for 45 minutes to an hour.
  5. Remove squash from the oven and cool, using a spoon, scrape the roasted squash from the skin and place in a bowl. Cut top off of garlic head and press the garlic to extract the roasted garlic.
  6. Place medium size pan over medium high heat, add 2 tbsp butter and oil to the pan once butter starts to brown slightly, add onion and cook until tender, add garlic and cook for 2 minutes, season with salt and pepper.
  7. Add squash and cook for 2-3 minutes, season with ginger, cinnamon, coriander and pepper.
  8. Add vegetable stock ½ quart at a time until fully incorporated, if you want soup slightly thicker, use less of the stock.
  9. Pour contents in blender and blend on medium to high speed. Adjust seasoning and add maple syrup to sweeten. Ladle and serve.
  10. To make crème, simply mix together the listed ingredients and adjust to your liking.

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef Gabe’s Seared Bison NY Strip w/ Sweet Potato Mash & Sautéed Asparagus Recipe

Sweet potato, delicious asparagus and a juicy NY strip? Count us in. Chef Gabe, our July 2021 Chef of the Month‘s Seared Bison NY Strip with sweet potato mash & sautéed asparagus is the delectable recipe we never knew we needed. Steak-lovers, get cooking!

Seared Bison NY Strip with sweet potato mash & sautéed asparagus

Bison Steak Ingredients

  • 1 Bison NY Strip Steak
  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Smoked paprika
  • 3-5 Tbsp Olive Oil
  • 1 Branch Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 2 Cloves Fresh Garlic-Smashed

Mash Ingredients

  • 1 Medium-large Sweet Potato
  • 2 tbsp Melted Coconut Oil
  • 1/2 tbsp Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 2 Tbsp Honey
  • Pinch of Kosher Sal

Asparagus Ingredients

  • 5 Spears Fresh Asparagus- Trimmed
  • 2-3 cups Chicken Stock
  • Black Pepper
  • ½ Fresh Lemon- Juiced
  • Brightfresh Micro Arugula

Directions

  1. Preheat oven to 400 degrees
  2. Place sweet potato in oven and cook for 30-45 minutes or until tender. Remove from oven and let sit.
  3. Remove steak from fridge and allow to set at room temperature for 30 minutes. Use paper towels to remove any surface moisture.
  4. Heat chicken stock in a medium size stock pot. Taste the stock to test the salt level. If too flat, add some kosher salt and bring to a simmer.
  5. Add asparagus to the stock and cook for 45 seconds to 1 minute. Take out one piece and test. If slightly tender, pull the rest and place in an ice bath to stop the cooking. Remove from bath and set aside.
  6. Blend together seasonings to create steak seasoning. This is whatever your preference is ex. More garlic, more onion or more pepper. Build it to your taste. Cover the steak with your seasoning blend.
  7. Place medium size sauté pan over medium high heat, add 2 tbsp of olive oil and place steak in hot pan. Sear for 90 seconds and check the sear, if the crust is solid then flip and lower the heat to medium, if not, sear for another 30 seconds.
  8. Once flipped, sear for 60 seconds and add more olive oil, garlic, thyme and rosemary and baste the steak.
  9. Flip steak on the sides to sear off any fat. Continue to baste the steak for another 2 minutes.
  10. Use a thermometer to achieve the desired cook. I recommend medium rare -130 degrees.
  11. Once its reached the desired temp, remove from pan and rest the steak, preferably on a roasting rack, place herbs and garlic from pan on top of steak to help flavor permeate further.
  12. Peel sweet potato and combine all the ingredients. Using a fork, mash together the ingredients until smooth. Taste and adjust the seasoning to your liking.
  13. .Heat a medium sauté pan over medium high heat, add 2 tbsp olive oil and add the asparagus. Sauté for 60-90 seconds and season with salt and pepper. Remove from heat and add a few tbsp of lemon juice to the pan. For meatier flavor, add a few tbsp of chicken stock before removing from the heat.
  14. To plate, place your mash on the plate first, then the asparagus and finally your steak. I recommend slicing the steak and finishing with a sprinkle of salt to season the inside of the steak. Top with the incredible Brightfresh Micro Arugula and enjoy.

Quick Tip: The micro arugula adds amazing spice and freshness to the dish. For more intense flavor, toss the arugula in a quick vinaigrette made from the lemon juice, honey and olive oil!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef Gabe’s Seared Scallops With Collard Greens and Bacon Pork Gremolata

Our talented July Chef of the Month, Chef Gabe shared his delicious Seared Scallops w. Southern Collard greens and Smoked Bacon Pork Panko Gremolata recipe! This award-winning Chef’s dish is infused with rich flavors – we truly can’t get enough. Find his recipe below!

Scallop Ingredients

  • 5 Fresh Diver Scallops (U10)
  • ½ Fresh lemon
  • 3 TBSP Butter
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 1 branch Rosemary
  • 1 clove Garlic-smashed

Collards Ingredients

  • 1 Bunch Collard Greens- destemmed
  • 1 cup Chicken Stock
  • 3 Strips Raw bacon- diced
  • 2 cloves Garlic-minced
  • Kosher Salt
  • Black Pepper
  • 1 tbsp Apple Cider Vinegar

Gremolata Ingredients

  • ¼ cup Pork Panko
  • ½ cup crushed up Bacon
  • 1 clove Garlic- Grated
  • Zest of 1 lemon

Garnish Ingredients

  • Fresh Truffle- Preferably white Truffle
  • Bright Fresh Microgreen- Chefs Blend
  • 1 Bunch Seafood Mushrooms
  • 2 tbsp. butter
  • ¼ cup sake
  • 2 tbsp. Soy Sauce

Directions

  1. Place sauté pan over medium heat and add bacon for greens, remove bacon, but leave fat in the pan. Add garlic and cook for 15 seconds then add the greens.
  2. Add vinegar and cook for 15 seconds, add the chicken stock and reduce to medium low heat. Cook until tender. Season to taste.
  3. Mix together ingredients for gremolata in a bowl and toast in a pan over medium heat. Remove and place in a bowl.
  4. Over medium high heat, place a sauté pan big enough for the mushroom and heat. Add butter, once melted, add mushrooms and cook until they start to get a bit brown. Add soy and sake and cook until sauce in almost completely gone. Remove from pan immediately.
  5. Heat a nonstick pan over medium high heat and add 2 tbsp. olive oil. Pat scallops dry with a paper towel and season with salt and pepper. Place in pan clockwise starting at the top of the pan. Sear until you get a rich golden color and then flip.
  6. Add butter, rosemary and garlic and reduce heat to low. Baste scallops for 30 seconds to 1 minute-depending on how think your scallops are. Squeeze lemon over scallops and remove from the pan.
  7. Plate with each scallop sitting on top of gremolata. Shave fresh truffle and top with microgreens. Enjoy!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

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