Issue link: https://www.ifoldsflip.com/i/1008482
SANTA CRUZ SENTINEL FRIDAY, JULY 27, 2018 LIVE IT UP! 11 chef for Marriott La Jolla. His other experience includes Omni SF, Universal Studios Sheraton and Inn Marin/Rickey's Restaurant in Novato. Even with decades in the kitchen, Drew still really enjoys cooking. "I love the smell of the garlic sautéing the pan before dropping the shrimp into the pan… the rush of having 30 tickets in the window at the same time and the 'high' of finishing the tickets and having an empty window...even if just for a minute or two until the next rush comes in." He takes pleasure in revamping recipes. "I've been in this business for many years, so I really enjoy taking classic dishes and trying to make them a bit more modern and local to wherever I may be living," shares Drew. "A traditional French ratatouille becomes a little bit Spanish with tequila instead of white wine, cilantro instead of parsley and chayote instead of eggplant." At the beginning of this month, he made a special Caesar dressing for a wedding at the hotel. "ey wanted no garlic and it had to be vegetarian so no anchovies. e fun part was making it taste like Caesar without garlic and anchovies!" When asked if he has any tips for healthier cooking or eating, he replied, "Working in Los Angeles, San Francisco, San Diego and, now Santa Cruz, you learn that many old school things change. For instance, I tend to use olive oil to sauté with rather than the straight butter like we used to do. Using a lot of fruits in entrees and salads— and citrus products in marinades— are nice, healthy things too." Drew has kindly shared several recipes that make up a large entree that serves two people: Tournedos of Beef Tenderloin with Balsamic Demi Glaze and Pan Seared Scallops with Papaya Salsa, served with Zucchini Cakes, Cheesy Polenta and Red and Yellow Pepper Coulis. "is is our Saturday night 'Dinner for Two' special," says Drew. "We always do something very similar— sometimes with scallops and sometimes with shrimp. But we do this every Saturday night." Note that the dish includes both red and yellow pepper coulis. Aer making both coulis batches in the recipe, home chefs will probably have leover coulis. I asked chef Drew for suggestions on utilizing these leovers, and he responded, "Any extra can be used as a nice soup!" the C restaurant + bar Michelle Lee, Sous Chef at the C restaurant + bar (located at a hotel, InterContinental e Clement Monterey) joined the staff in 2015. At InterContinental e Clement, she helps manages the kitchen and runs the pastry program for the C restaurant + bar. She really enjoys working here "because of the creative freedom," says Lee. "I am constantly encouraged to think outside of the box and bring something new to the table." A Monterey Peninsula native, she grew up with a stepfather who was a food writer. "I remember CONTINUED FROM 10 CONTINUES ON 12 Papaya Salsa Ingredients: 1 ea. papaya (peeled and small diced) ½ ea. Small diced red pepper ½ ea. Small diced red onion ½ bunch cilantro chopped 1 tablespoon rice vinegar Salt and pepper Cheesy Polenta Ingredients: 6 cups boiling water 2 teaspoons salt 2 cups polenta meal 3 tablespoons unsalted butter 1 cup grated Parmesan cheese ½ cup heavy cream (heated) Procedure Boil water, add butter, salt and polenta meal. Turn heat down to simmer and stir, repeatedly, until polenta thickens. After polenta is cooked, whip in Parmesan and heavy cream. Season with salt and pepper. Red and Yellow Pepper Coulis (note: both are made the same way; make one batch with red & one with yellow) Ingredients: 3 large red bell peppers 3 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1 tablespoon honey Salt and pepper Procedure Step 1 Roast peppers over flame, turning occasionally, until peppers are blackened all over. Place in a bowl and let cool. Peel peppers and discard the skins, and insides. Rough chop the finished peppers. Step 2 Place all ingredients in a food processor and puree until smooth. Season with salt and pepper and let cool. ...recipe continued from 10