![]() “I think there’s great product out there. So he makes top dishes with sensibly priced, sustainable ingredients. Redzikowski said even at a swank Del Mar joint like Flavor, or its adjacent wine bar, Sip, customers won’t swallow high premiums for white Alba truffles and Japanese-sourced Kobe. They’d already been cooked sous vide inside a vacuum-sealed bag placed in hot water. “Will you flour and tempura these? We need four.” He handed off a platter of Jidori chicken thigh meat, ground up and put together in cubes like hunks of meatloaf. “Michael!” he called to his number two man, sous chef Mike Schraner. A dozen or more people bustled through Flavor’s kitchen, and Redzikowski worked on a stainless-steel table. It was before dinner service, the day of his $5-dish reveal. Thinking creatively: “Anything that’s in season is obviously cheaper,” Redzikowski said in a hasty New York accent, as he spooned a purée made of cippolini onions (which you’ll see in farmers markets about now). And he has institutionalized Flavor’s recipes down to the gram. “From 17 to 27 years old, I had zero say over anything” was how Redzikowski described his tough culinary conditioning. He racked up experience in hot Japanese and French kitchens, working in Nobu Matsuhisa’s Aspen outpost, at NYC’s old Le Cirque 2000, and as sous chef at Joel Robuchon in Las Vegas, a three-star Michelin-rated restaurant. In 1999, he graduated from the Culinary Institute of America at Hyde Park, one of the nation’s top cooking schools. The chef’s show: Redzikowski (Red-zuh-KOW-skee), 31, is a rawboned Long Island native. The Jidori chicken, a buzzy specialty bird served here with teriyaki sauce and shiitake mushrooms, came in at $23.Ĭould this chef honestly make a dish for a single Abe Lincoln? The seared Skuna Bay salmon from Canada was $28. The big-ticket item on a recent dinner menu was a $54 honey-soy glazed Washimi Wagyu rib-eye steak - an American Kobe-style beef. What they’ve found, since Redzikowski took over the kitchen in October, are stylish, seasonal dishes donning Asian accessories like daikon radish and yuzu, a Japanese citrus. Tough one.”Īn upscale restaurant: Sports-coated men and glittery-jeweled women make their way upstairs to Flavor Del Mar’s oceanview perch. ![]()
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