Clean the stems of the chanterelles with a knife carefully. Just enough to peel the skin off. Sauté in extra Virgin olive oil and season with salt and pepper, add shallots and garlic and sauté 1-2 minutes. Add thyme and deglaze with vinegar. Spoon into a jar and seal tight. Put in refrigerator for 1 week.
1/8 cup black beluga lentils
2 cups vegetable stock
3 cloves garlic
1 bay leaf
3 sprigs of thyme
Put everything in a pot and cook slowly till lentils are tender. Drain and lay on sheet pan to cool.
1/2# unsalted butter (preferably european)
Set up a sieve and if possible lay wet cheesecloth over it. Place over a mixing bowl. Put butter in a skillet and allow to Brown slowly. Once it stops making a noise (we call this singing) quickly add the lemon juice and salt. BEWARE stand back as it will spit a lot. Pour it into the cheese cloth and allow to drain.
To plate the dish:
2oz Di Stefano Burrata
2 tbsp Pickled Chanterelles
1/4 cup Brown Butter
3 tbsp lentils
2 tbsp halved walnuts
1 tbsp finely sliced parsley
1 tbsp finely sliced chives
1 tsp shallot brunoise
1/4 lemon juice
In a small skillet, brown butter, add lentils, walnuts and shallots. In another small skillet, warm mushrooms. Add salt, pepper, herbs and lemon juice to butter.
On a wide white plate. Spoon mushrooms into the center, place burrata on top. Spoon the sauce around. Garnish burrata with maldon sea salt, shave black truffle and micro parsley (optional)
I wanted to know since I was 10. I grew up in the hotel business, my family has owned Hotel Hirschen in Austria since 1592. (www.hotel-hirschen.com)
I worked in the kitchen, I’ve been in the kitchen ever since I was a kid.
What are your hobbies outside of the kitchen?
I like to exercise, especially running on the beach and mountain biking, I also like to spend time on the beach and read… mostly novels and cookbooks.
Everyone remembers their first encounter with burrata. What is yours?
My first encounter was… well I don’t know, I’ve always known burrata. But my most unique experience with burrata was when I went to the Bizzare by Jose Andres in LA. They were using the culinary act of sphirafication First they liquefied the burrata and then dipped it into a alginate bath that formed the burrat into a sphiere and giving it a gel membrane and inside was filled with the liquefied burrata. It was very impressive.
If you could make dinner for one person, who would it be?
I’d make dinner for Bob Marley… and perhaps with Wailers too.
My 3 favorite songs of his are: Three Little Birds, Buffalo Soldier and Natural Mystic. His music is all positive, love it.
What is your favorite dish to cook and why?
I like to switch it up and I like to “take a trip” on my menu –
For example, right now, I’m doing a menu trip to Spain we are featuring Spanish dishes such as Paella and Octopus. In the middle of June I’m planning a summer trip to the islands – it will be Hawaiian and Fiji inspired. I like to change things up and keep things interesting and do something different, use differnent flavors and do research.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!